Blissfully Delicious

Slow Cooker Beef Stroganoff

When I returned to work after my daughter was born last summer, I was in dire need of new crock-pot recipes to go into my weekly menu rotation. I had a couple recipes that I was able to rely on, but I really needed more variety to mix it up. This was a recipe that I wasn’t open to trying at first since I never considered making my own beef stroganoff at home. I really didn’t know whether it would be successful to be done at home, and in a crock-pot to say the least. I have to say that I am glad that my hubby continued to “encourage” me to try it. He even offered to eat this dish all himself I cook it and not end up liking it!

I was seriously impressed by how delicious this dish turned out; it is full of flavor and doesn’t represent the typical “crock-pot” dishes that are usually bland with timid flavors. The meat was fork-tender because it was simmered in crock-pot all day (a minimum of 9-hrs is a must!); side by side with sliced mushrooms and grated onion in delicious blend of broth, spices, and white wine. All I need then when I get home from work is boil some noodles (5 min!), wait for about 10-15 minutes and hot delicious dinner is served! They actually taste even better the second day after the flavors have fully developed, so I always make the full recipe and look forward to the leftovers for the next day or two. I love coming home to the wonderful aroma of this dish simmering in my crock pot. Give this one a try and let me know if you agree!

Adapted from The Best of American Test Kitchen 2008

Ingredients
2 tbsp vegetable oil
3 onions, minced
1/4 cup tomato paste
3/4 cup dry white wine
1 boneless beef chuck-eye roasts (5lbs), trimmed and cut into 1-1/2 inch chunks
10 ounces white button mushrooms, quartered
2 cups low-sodium chicken broth
1/3 cup soy sauce
1/4 cup minute Tapioca
1/2 ounce dried porcini mushrooms, rinsed and minced
1/2 cup sour cream
2 tsp Dijon mustard

Directions
Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, tomato paste, and 1/4 tsp salt and cook until the onions are softened and lightly browned, 10-15 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pan.

Transfer the onion mixture to a slow cooker insert and stir in the meat, white mushrooms, broth, soy sauce, tapioca, and porcini mushrooms until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours (or cook on high for 5-7 hours).

Gently tilt the slow cooker insert and de-grease as much fat as possible off the surface of the stew with a large flat spoon. Stir 1 cup of the stewing liquid into the sour cream to temper, then stir the sour cream mixture back into the stew. Stir in the mustard, season with salt and pepper to taste, and serve.

Yield: 6-8 servings

   

25 Responses to “Slow Cooker Beef Stroganoff”

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    1
    Leslie — November 3, 2011 at 8:25 am

    OMG this looks so delicious. Thanks for sharing! I’m expecting 1/6 of a cow soon and on the lookout for crockpot recipes for the tougher cuts. Can’t wait to try this – I looooove stroganoff!

    • h2babe — November 3rd, 2011 @ 9:23 pm

      I think you would love it ;-) Let me know how it turns out for you!

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    Nami | Just One Cookbook — November 3, 2011 at 10:30 pm

    You might think I came from another planet but I actually never had Beef Stroganoff (as long as I remember). I know…where was I right? Your description of this food is simply amazing that I got to try this. I don’t have crockpot but I can use dutch oven to cook for a whole day?? Does it work? What does “1/4 minute” Tapioca means? 1/4 inch assume? I also get to try porcini, another ingredient I’ve been trying to introduce to my kitchen. Better bookmark before I forget! Thank you for sharing!

    • h2babe — November 7th, 2011 @ 7:59 pm

      Nami, I thought I had replied to your question, but shame on me – I must have not! Sorry for the confusion, I meant to say 1/4 cup of Tapioca – I fixed that in my ingredient list. I am not sure if the dutch oven would get the heat low enough to simmer like what it was supposed to per the recipe. So I would say no to the stove top option.

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    Jess — November 3, 2011 at 11:25 pm

    This looks amazing!! Those ingredients look interesting together, especially with the soy sauce. I will have to try it!

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    Cooking Gallery — November 4, 2011 at 8:08 am

    I have never cooked Strogranoff from scratch, now I see that it’s actually not that complicated…;). Thanks for sharing the recipe :)!

  5. #
    5
    Courtney — November 4, 2011 at 5:28 pm

    This is definitely going on my wish list! We love beef stroganoff and America’s Test Kitchen, so yay!

  6. #
    6
    Geni — November 6, 2011 at 7:35 am

    Do you have ANY idea how much I need a new slow cooker recipe?! I think this looks so different than anything else I make and really delicious! Thank you so much!

  7. #
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    Raymund — November 7, 2011 at 1:26 am

    This stroganoff looks so delicious, I better close my browser now to prevent drooling

  8. #
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    Tracey — November 7, 2011 at 7:52 pm

    Life has been crazy for me lately so I am all about the slow cooker recipes! This looks really fantastic, I am going to add it to our menu next week :)

    • h2babe — November 7th, 2011 @ 7:53 pm

      Awesome, Tracey! Hopefully you love it as much as we do :)

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    Barbara @ Barbara Bakes — November 10, 2011 at 8:07 pm

    That is such a gorgeous dark color. I would have never guessed it was made in a crockpot.

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    Trisha — November 14, 2011 at 10:15 am

    Made this last week and it was DELICIOUS! So glad to have found another crock pot recipe to put in my rotation for days of the week that are busy w/ after school activities.

    • h2babe — November 14th, 2011 @ 9:05 pm

      Awesome!!! Thanks for sharing the result with me, I love hearing back from my readers :)

  11. #
    11
    Carly — January 4, 2012 at 10:14 am

    This looks heavenly. I will be making this ASAP!!!

    Do you think there is something you could sub for the tapioca? i don’t have any and would rather use something on hand than buy a new ingredient. Thanks!

    • h2babe — January 4th, 2012 @ 1:42 pm

      I googled the substitution for tapioca, and they said that flour would work. But I can’t say whether flour has the same thickening power as tapioca pearls. You can try flour and see whether it works.

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    Danielle — January 4, 2012 at 8:45 pm

    How do you think this would be without Soy sauce? My son is allergic to Soy but I LOVE Stroganoff!

    • h2babe — January 4th, 2012 @ 8:47 pm

      Hi Danielle, I think it would work! You may want to add a little bit of salt since the soy sauce adds some saltiness to it! Let me know how it turns out!

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    Karyn — January 5, 2012 at 10:07 pm

    I just made this tonight and this IS the best beef stroganoff of all time. I was contemplating another slow cooker BF recipe that was getting rave reviews that included cream cheese in it so I decided to incorporate the two slightly by adding 1/3 cup of cream cheese along with the sour cream (double richness!). It’s heaven and I will throw out all of my other recipes.

    • h2babe — January 7th, 2012 @ 2:14 pm

      Wonderful! I love getting comments like this, and thanks for sharing the idea on using cream cheese for extra creaminess! Thanks again!

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    Melanie Young — May 17, 2012 at 7:35 am

    Do you brown your meat first?

    • Yudith — May 17th, 2012 @ 7:06 pm

      I didn’t because the recipe didn’t require it. I bet it would be fine if you want the extra smokiness.

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    Maggie — February 4, 2013 at 12:55 pm

    Question: you just use the dry minute tapioca or do you prepare the tapioca and use 1/4 cup of it?

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