Slow Cooker Beef Stroganoff

We love beef stroganoff, but I've really struggled to find a good recipe. I love this version! This recipe has a bit of a laundry list of ingredients, but don't let that scare you off. This is super easy and delicious enough to serve to company! I have decreased the amount of sour cream called for in the original because I think it overwhelmed the other flavors and increased the mushrooms because I love them! My roast was frozen solid so I cooked it on high for 2 hours and then on low for another 6 hours.

This recipe starts in the slow cooker and finishes on the stove.

Slow Cooker Beef Stroganoff
1- 1 1/2 pound beef sirloin/round steak roast
1 cup water
1/4 cup butter
1 pound fresh mushrooms, sliced
1 medium onion, sliced
2 cloves garlic, minced
2 Tablespoons flour
1 Tablespoon lemon juice
1 Tablespoon red wine vinegar
1 1/4cup beef broth (strain and use liquid from slow cooker)
1/2 to 3/4 cup sour cream
Salt and pepper to taste

Season beef roast with salt and pepper. Place in slow cooker with 1 cup of water. Cook on low for 8 hours or on high for 4 hours. Remove roast from slow cooker and slice (or dice) in to strips (or chunks).

Melt butter in a large pot. Cook onions, mushrooms and garlic for a few minutes, then add in 1/4 cup beef stock. Continue to cook until softened. Whisk in flour and cook for 2 minutes, whisking constantly. Add 1 cup broth, lemon juice, and vinegar and stir to combine. Add in sour cream and salt and pepper to taste. Heat through, but do not boil.

Serve over egg noodles or (my favorite) toast.


Adapted from Once A Month Mom