I love Beef Stroganoff. I also love dinners I can throw in the crockpot while I go off and do something else. And, I really love coming home in the fall to a house that smells like somebody else has been cooking Beef Stroganoff. No doubt you will, too.
Beef Stroganoff is a favorite cool weather supper around here. You will notice that it calls for a can of Golden Mushroom soup. Don’t confuse this with Cream of Mushroom soup, which is an entirely different thing. I can only assume Campbell’s invented Golden Mushroom soup expressly for use as a base for stroganoff; I can’t imagine anything else to do with it. I know some of you think using canned soup is cheating, but I firmly believe in this case it’s warranted. I only make a couple of dishes that I use canned soup in, and Beef Stroganoff is one of them. I came up with this recipe probably 20 years ago at least, and the card I put in my recipe box says, “Cheater’s Beef Stroganoff”. LOL.
I think the rest of the sauce ingredients are self-explanatory, except maybe sherry. I always have dry sherry in the liquor cabinet, but I only ever use it for cooking. Sherry can be very affordable, and it’s available at most grocery stores in the wine department. If you don’t have sherry on hand, a splash of dry vermouth, or dry red or white wine will do.
Before anybody asks, “ Do I absolutely HAVE to brown the beef?”, the answer is no, but I recommend that you do if you can possibly manage it. The caramelization really adds to the flavor, and the browned flour surface grabs the sauce nicely. Even if you must skip the browning step, do go ahead and season and flour the beef as the recipe directs. If you’re really in a hurry, skip the extra bowl and just season/flour it in the crock of your slow cooker before you add the other ingredients. Seasoning the meat directly is important, and the flour helps to thicken the gravy.
Here in the U.S. Beef Stroganoff is commonly served over buttered egg noodles, but you can use rice, mashed potatoes, or riced cauliflower if you prefer. The leftovers make a terrific baked potato topping. (The traditional accompaniment in Russia is potato straws. That makes me think the leftovers–even just the gravy–would make awesome disco fries.)
Beef Stroganoff calls for a green vegetable to round out the meal. Steamed or roasted broccoli, sautéed spinach, roasted brussels sprouts, buttered English peas, or a simple green salad with vinaigrette all fit the bill nicely.
Welcome to fall!
Slow Cooker Beef Stroganoff
Ingredients
- 1 lb. stew beef, or chuck, in 1" cubes
- 1 t. salt
- ½ t. pepper
- ½ t. nutmeg
- ⅓-½ cup flour
- 4 T. butter
- 8 oz. sliced mushrooms
- 1 t. onion powder
- ½ t. garlic powder
- 1 10 oz. can Campbell's Golden Mushroom soup (Not to be confused with cream of mushroom soup.)
- 1 10 oz. can beef consommé
- 2 T. Dijon mustard
- ¼ cup dry sherry (If you don't have sherry, you can substitute dry vermouth or a splash of red or white wine.)
- 1 cup sour cream
- 1 package cooked egg noodles, buttered for serving
Instructions
- Cut beef into smaller chunks if needed, and pat dry. Put the meat on a plate or in a mixing bowl.
- In a small bowl mix salt, pepper and nutmeg. Sprinkle evenly over the beef and toss well to distribute. After the meat is seasoned, sprinkle with the flour. Toss to coat all the beef with flour.
- Melt the butter and brown the meat in batches. Add the browned beef to the slow cooker. Add the rest of the ingredients EXCEPT the sour cream. Stir to combine and cook covered for 5 or 6 hours on low.
- A few minutes before serving stir in the sour cream. Taste for seasoning, correcting if necessary. Serve over egg noodles.
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