The Gracious Wife, also known as Michelle, loves comfort food and has passed her passion for cooking and dining on delicious dishes to her three kids and firefighter husband. She also enjoys creating, testing and sharing her favorite recipes with others.
One recipe she shared with her readers is Slow Cooker Beef Stroganoff, a dish she described as “easy to make” using tender beef and fresh mushrooms in a creamy herb sauce served over warm egg noodles.
“(It’s) a perfect comfort food family meal.”
According to Fork ‘n Plate, it’s believed that beef stroganoff was developed by a French chef, Charles Briere, that he whipped up for a cooking contest in 1891. He allegedly named it after the Stroganov family for whom it’s believed he worked.
The history of beef stroganoff follows it from Russia to China, then arrived in the United States with the introduction of Russian immigrants. The first recipe for beef stroganoff debuted in an English language cookbook in 1932.
Michelle’s beef stroganoff recipe is made in the crockpot and uses fresh ingredients instead of creamy canned soups.
“It’s easy to throw together, and is even freezer friendly.”
She suggests using tougher cuts of meat such a chuck or round that will tenderize while simmering in liquid. The sauce is made from the beef’s juices, mushrooms, broth, spices, Dijon mustard and Worcestershire sauce. Sour cream and cheese cream are added toward the end of its cooking time to give it its signature creaminess.
Ingredients
- 2 pounds stew meat cut into bite-size pieces if necessary
- 8 ounces sliced white mushrooms
- 1 sweet onion diced
- 2 teaspoons minced garlic
- 1 cup beef broth
- 1/2 cup white cooking wine (dry)
- 1½ tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
After Cooking
- 3 tablespoons cornstarch
- 1/2 cup beef broth
- 1 cup sour cream
- 8 ounces cream cheese softened and cubed
- 12 ounces wide egg noodles cooked to package instructions
Whip up the dish
Add all of the ingredients into the slow cooker except for the cornstarch, the extra 1/2-cup beef broth, the sour cream and cream cheese. Make sure the beef is cut into bite-sized pieces. Stir to combine.
Crank up the heat
Cover and cook on low for eight to nine hours or on high for four to five hours. Approximately 30 minutes before serving, make a slurry out of cornstarch and broth by whisking together in a small bowl – a fork works great for this.
Finishing touches
Add cornstarch slurry, sour cream and cream cheese to the slow cooker. Stir to combine. Turn the slow cooker to high and cook for an additional 30 minutes. Serve over warm egg noodles. The noodles can be substituted by elbow macaroni, penne, cavatalli or whatever you have on hand.
Bon appetite!
Even though this dish is amazing, it makes a good amount, so if you have leftovers, stir the remaining noodles into the sauce. Cover and refrigerate for up to four days and reheat in the microwave in a microwave-safe dish.
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