Filed Under: Beef Stroganoff, Martha Stewart, Slow Cooker

Beef Stroganoff

This Beef Stroganoff is a rich and delicious dish with the generous flavours of the beef, onions, mushrooms and the hint of subtle spices.

October 2nd, 2017

From Martha Stewart’s Slow Cooker , by Martha Stewart

This Beef Stroganoff is a rich and delicious dish with the generous flavours of the beef, onions, mushrooms and the hint of subtle spices. To make it even better you could make a slury with the remaining broth and add sour cream and mustard, for a luxuriously creamy finish that you wouldn’t get from the slow cooker itself.
Servings
8 servings
Ingredients
  • 2 pounds beef chuck, trimmed of excess fat and sliced (about ½ inch thick and 3 inches long)
  • 1 large onion, chopped
  • 1 pound white mushrooms, trimmed and halved or quartered, if large
  • Coarse salt and freshly ground pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons boiling water
  • ½ cup sour cream
  • 2 tablespoons Dijon mustard
  • Cooked egg noodles, for serving
  • Chopped fresh dill, for serving
Directions
  1. Preheat a 5-to 6-quart slow cooker.

  2. Place beef, onion, mushrooms, 1½ teaspoons salt, and ¼ teaspoon pepper in the slow cooker; toss to combine. Cover and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

  3. In a heatproof measuring cup, whisk cornstarch with the water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan; bring to a boil. Cook until thick¬ened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over egg noodles and top with dill.

Beef Stroganoff
Stephen Kent Johnson

Leave a Reply

Your email address will not be published.

Close