Crock Pot Beef Stroganoff II

Crock Pot Beef Stroganoff II

  • Prep Time: 15 mins
  • Total Time: 10 hrs 15 mins
  • Servings: 8

    • Ingredients

  • 3lbsbeef round steak, 1/2
  • 1/2 cupflour
  • 2teaspoonssalt
  • 1/8 teaspoonpepper
  • 1/2 teaspoondry mustard
  • 2mediumonions, thinly sliced and separated into rings
  • 2 (4ounce) cansmushrooms, sliced, drained or 1/2 lbfresh mushrooms, sliced
  • 1 (10 1/2 ounce) cans condensed beef broth
  • 1/4 cup dry white wine or 1/4 cupwater
  • 1 1/2 cupssour cream
  • 1/4 cupflour

    • Directions

  • Trim all excess fat from steak and cut meat into 3″ stripsabout1/2″ wide.
  • Combine 1/2 cup flour, salt, pepper and dry mustard; toss with the steak strips to coat thoroughly.
  • Place coated strips in crock pot; stir in onion rings and mushrooms.
  • Add beef broth and the wine or water; stirwell.
  • Cover and cook on low setting for 8-10 hours.
  • Before serving, combine sour cream with 1/4cup flour;stir intocrock pot. Serve over hot buttered noodles or fluffyrice. 8 servings (approx 3 quarts).

    • Reviews

  • “This was a good recipe… although be warned, I cooked it for about 8 1/2 – 9 hours, and the beef basically disintegrated into little itty bitty shreds (cooked TOO long). I used double the mushrooms because DH and I both LOVE them, and only quartered them instead of slicing… put in more pepper than called for, some minced garlic along with some garlic powder, and a good splash of soy sauce in with the beef broth… served over egg noodles and was very tasty… I will reduce the cooking time next time, but all in all this is def. a keeper recipe! Thanks :)”

  • “It’s a keeper!I, like Sweet Madeline, was looking for a recipe that did not contain “cream of something” soups.I did take advice from others that said the spices could be kicked up a notch.Here is what I did:1 tsp sea salt, 1/2 tsp pepper, 1 tsp dry mustard, 1 Tbsp Worcestershire sauce, 1/2 lb fresh mushrooms, and 2 minced garlic cloves.AWESOME!I think next time I will drop the sour cream back to 1 cup.Also, instead of adding another 1/4 cup of flour at the end, I stirred 1 Tbsp corn starch into the sour cream and added that to the dish.I was a little hesitant on the white wine versus red but it was perfect.We served this over brown rice with a green salad on the side.Thanks so much for posting!My DH loved it!”

  • “This turned out great!! 1 – we used beef stew meat so we didn’t have to cube it and it was perfect.2 – This recipe 1/2’ed wonderfully!3 – If you’re in a hurry you can cook on high 4-5 hrs and it still turns out great 🙂 We’ll be cooking this at least once every 2 weeks night, thanks for posting it!!”

  • “I had some leftover Coq a Vin from a meal shared with my in-laws at a local fondue restaurant.We all thought it should be used to make Beef Stroganoff.So, I substituted 12 1/2oz of the coq a vin for the beef broth and wine.To the dry ingredients, I added 2 packets of Goya Sazon.I didn’t have two medium onions, but I did have a large Spanish onion, so I also substituted that.It went over very, very well.We ate and ate until we hated ourselves.Thanks for the recipe!”

  • “very easy and yummy.Everone enjoyed this dish.Thanks.”

  • “We like this recipe because of how easy it was to make. We thought it could use a little more zip so we added more pepper and some soy sauce.”

  • “Awesome recipe! My husband isn’t a huge fan of crock pot meals – but this one tasted less homestyle and more gourmet quality. Served over rice – we added some garlic and will add more pepper next time. This one is a keeper. Thanks again!”

  • “Very good flavor and easy to make.”

  • “This was the only Crock Pot version of Beef Stroganoff that I could find online that was made from scratch.I didn’t want to start with a canned soup, and I am glad I didn’t!This was a great recipe, and it didn’t require much work.After cutting the onions, I thought there would be too much, but it was perfect.I made minor adjustments:I used double the amount of fresh mushrooms, and think that it could have used even more.I left out the beef broth, and used bouillon cubes instead. It definitely needs more seasoning.I would use at least 1-2 teaspoon pepper, and more salt to taste.Next time, I would add fresh parsley if it is available.Served over hot noodles, it was great.”

  • “Fantastic!Everyone loved this!I added a little extra mushrooms, but otherwise made no changes.The gravy was thick and creamy…. perfect over hot cooked noodles.I’ll make this again.Thanx for posting.”

  • “Very good recipe, just what I was looking for, I did add 1 can of golden mushroom soup and fresh chopped parsley for garnish.”

  • “I had some odds and ends pieces of beef that I wanted to use up so I decided to try this recipe.It was great!!Very easy.Thanks!!”

  • “I served this to my co-workers today and everyone loved it!!!”

  • “This was really nice. I used to make it from a packet and could not taste a difference between this and the packet one.”

    •