It doesn’t get any easier or any tastier than this savory beef stroganoff. Slow cooked in a Crock-Pot, this dish features tender beef and mushrooms in a creamy, delicious brown sauce. It’s the perfect meal any day of the week.
I love my Crock-Pot, especially for making delicious meals on days when I’m busy (ahem, yeah, that’s really code for days I’m golfing). This wonderful appliance slow cooks all kinds of tasty dishes, all while filling the whole house with an amazing smell of what’s cooking.
Some folks like to brown the meat first or combine all ingredients in a separate bowl before adding to the pot. Nope, not for me. I’m all about making it as simple as possible, so I throw everything in the pot, turn it on, and go.
That’s exactly what I did for this recipe, and the results were fantastic. Super tender beef with mushrooms in an extremely flavorful, creamy sauce served with egg noodles. A.M.A.Z.I.N.G.
- Slow cooking the beef makes it tender and juicy. I use this 8-quart Crock-Pot to make this dish. It’s a workhorse and will last for years.
- I use my favorite stock pot with a strainer to boil the noodles. So much easier to simply lift the insert to strain the noodles when they’re done.
- This is a hearty, flavorful dish that doesn’t need much in the way of side dishes to complete the meal. Serve with French bread or a small side salad.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave when ready to eat.
- Leftovers (with or without the noodles) are ideal to freeze for future meals. Be sure to cool completely before storing in an airtight container or freezer bag. Freeze for 3 to 4 months. When ready to eat, defrost and reheat on the stovetop or in the microwave. You may need to add a little cream or water when reheating.
- If you’re planning this meal for a day you need to get out of the house in a hurry, put all the ingredients in the pot the night before, cover, and store (just the pot portion of the slow cooker) in the fridge until morning. All you need to do in the morning is place the pot into the slow cooker and turn it on. Of course, you’ll need to remember to do this in the morning, as I’ve been known on many occasions to leave the house and completely forget this step (yep, those days turn into pizza delivery nights).
- While this recipe calls for a chuck roast, there are no rules that say you can’t use other cuts of meat. Beef stew meat, top sirloin, or other cuts of beef will work. Keep in mind that other cuts do not shred like a chuck roast. If using something other than a chuck roast, you’ll want to cut the meat into small bite-sized strips or pieces before placing into the pot.
- Not a fan of mushrooms? Leave the canned mushrooms out and replace the cream of mushroom soup with a can of cream of celery. Voilà — stroganoff just the way you like it!
- No whipping cream; no worries. An 8-ounce container of sour cream works just a well. Or for a healthier alternative, use 8-ounces of Greek whole plain yogurt.
- For a thicker sauce, add a little more flour (be sure to increase the amount of water used to create the flour mixture). For less thickness, use less flour or omit the flour mixture altogether.
- Looking for a good substitute for flour to thicken the sauce. Use 1-1/2 tablespoons of cornstarch instead. A slightly different consistency that tastes just as good.
- Shredding a chuck roast is super easy when it’s tender. There are many ways to accomplish this; however, I find using two forks to be the fastest and easiest. Simply place two forks into the meat with backs of the forks facing each other. Pull the forks in opposite directions. I like bigger chunks of meat in this dish, so I don’t spend a lot of time shredding the meat.
- Serve by placing a huge dollop of stroganoff atop a plate of noodles. For family style serving, combine a small amount of stroganoff to the noodles until fully coating the noodles with sauce. Place in a large bowl and serve alongside a bowl of remaining stroganoff so family can add extra sauce to their plates, as desired.
- For a tasty alternative to egg noodles, try serving with white or brown rice instead. Or make an open-faced sandwich by serving a huge dollop of the stroganoff atop your favorite bread.
If you enjoyed this recipe, please consider leaving a comment and star rating below. It’s always refreshing to hear how others like a recipe, find success with it, or tweak to suit. I’d love to hear from you!