Slow Cooked Beef Stroganoff

Course Beef, Main Course

Cuisine American, Southern

Keyword beef-stroganoff-recipe, crockpot-beef-stroganoff, slow-cooked-beef-stroganoff

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 569kcal

Author Melissa Sperka

1 large onion halved and sliced
1 8 oz sliced baby portabella mushrooms
salt and black pepper
3 tsp steak seasoning i.e Kansas City or Chicago use your favorite adjust amount to taste
3 lbs thick cut top sirloin 1 inch cubes
5 Tbsp all purpose divided
1 cup beef stock or broth
3 Tbsp Worcestershire sauce
1 8 oz container sour cream or crème fraiche
2 Tbsp chopped fresh Italian parsley
1/8 tsp ground nutmeg
For the Dill-Horseradish Cream: Optional
2/3 cup sour cream or crème fraiche
1 tsp chopped fresh dill
1/2 tsp prepared horseradish use more or less to taste
1 lb cooked medium egg noodles

Spray the inside of a 6 quart slow cooker with cooking spray. Arrange one half of the sliced onions and all of the mushrooms on the bottom of the slow cooker. Sprinkle lightly with additional steak seasoning. (Or salt and pepper to your taste)
In a medium-size mixing bowl, toss steak cubes with 2 Tbsp flour and 2 tsp steak seasoning. Arrange over onion and mushroom layer. Arrange remaining onion on top.
Pour beef broth and Worcestershire sauce over beef. Cover and cook on low for 7 hours.
Uncover and stir. The meat should be fork tender. Increase the heat to high.
To thicken: Whisk 3 Tbsp flour into just enough broth to fully dissolve. Add to the slow cooker. Stir well, taste and adjust seasonings, if needed.
Cover cooking on high for an additional 30 minutes to 1 hour or until thickened.
Just before serving, add 8 oz of sour cream and 2 Tbsp chopped fresh Italian parsley and ground nutmeg. Stir until fully incorporated.
Serve over cooked egg noodles with a dollop of dill- horseradish cream, if desired.