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Slow Cooker Beef Stroganoff
Feinauer Family Recipe

Slow Cooker Beef Stroganoff

From the kitchen of Ben Feinauer
Prep20 mins
Cook4-8 hours
Total4 hr 20 min
Yield4 servings

Ingredients

Scaled for 4 servings · Tap an ingredient to check it off

Directions

Prep 20 mins · Cook 4-8 hours · Total 4 hr 20 min

  1. Step 1
    In a medium-sized bowl, season the beef with the salt, pepper, and garlic powder. Allow the meat sit for a few minutes to absorb the spices while you prep the rest of your ingredients.
  2. Step 2
    In a Dutch oven, or a pot with a heavy bottom, heat the vegetable oil over medium-high heat. While your oil is heating, add the all-purpose flour to the bowl with the seasoned meat. Toss the beef in the flour to coat it completely.
  3. Step 3
    Once your oil is hot and you can see ripples on its surface, add half of the beef to pot. Keep the pot over medium-high heat in order to sear properly.
  4. Step 4
    Sear the beef for , or until the beef releases easily from the pan and the bottoms look brown and crusty. Give the beef a toss with a wooden spoon and sear for an additional .
  5. Step 5
    Transfer this batch of beef to a 6-quart slow cooker. Repeat the searing process with the remaining meat.
  6. Step 6
    Once all of your meat has been seared and transferred to the slow cooker, add the onion and garlic to the hot pan. Cook over medium-high heat, stirring frequently, until the onions are glossy and translucent, .

Tips for success

  • Searing the meat first adds extra flavor for a richer sauce.
  • Use budget-friendly cuts with connective tissue like bottom round roast or chuck roast for fall-apart tender meat.
  • The sauce portion keeps well for up to a week in the fridge, or a month in the freezer. Store prepared noodles separately.

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Feinauer Family Recipe

Slow Cooker Beef Stroganoff

From the kitchen of Ben Feinauer

Prep: 20 mins·Cook: 4-8 hours·Yield: 4 servings

Ingredients

  • 1 ½ lb bottom round roast or chuck roast (cut into 2-inch chunks)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 3 tbsp all-purpose flour
  • 2 tbsp vegetable oil
  • 3 cloves garlic (crushed)
  • 1 white onion (medium, diced)
  • 8 oz cremini mushrooms (sliced)
  • 4 cups beef broth (3 cups for the recipe and a remaining cup if needed for thinning the sauce.)
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 12 oz egg noodles
  • 1 ½ cups sour cream
  • 1 tbsp fresh dill (chopped)
  • 1 tbsp fresh parsley (chopped)

Directions

  1. In a medium-sized bowl, season the beef with the salt, pepper, and garlic powder. Allow the meat sit for a few minutes to absorb the spices while you prep the rest of your ingredients.
  2. In a Dutch oven, or a pot with a heavy bottom, heat the vegetable oil over medium-high heat. While your oil is heating, add the all-purpose flour to the bowl with the seasoned meat. Toss the beef in the flour to coat it completely.
  3. Once your oil is hot and you can see ripples on its surface, add half of the beef to pot. Keep the pot over medium-high heat in order to sear properly.
  4. Sear the beef for 2 to 3 minutes, or until the beef releases easily from the pan and the bottoms look brown and crusty. Give the beef a toss with a wooden spoon and sear for an additional 2 to 3 minutes.
  5. Transfer this batch of beef to a 6-quart slow cooker. Repeat the searing process with the remaining meat.
  6. Once all of your meat has been seared and transferred to the slow cooker, add the onion and garlic to the hot pan. Cook over medium-high heat, stirring frequently, until the onions are glossy and translucent, 3 to 4 minutes.

Cook's Notes

  • Searing the meat first adds extra flavor for a richer sauce.
  • Use budget-friendly cuts with connective tissue like bottom round roast or chuck roast for fall-apart tender meat.
  • The sauce portion keeps well for up to a week in the fridge, or a month in the freezer. Store prepared noodles separately.