I’m going to be honest with you - I’m not the biggest Beef Stroganoff fan. I don’t know if it’s because my mother never really made at home or if it’s the name, but I never have really been a fan. (And yes, it I needed to say that twice) BD however does like it, so I figured I’d make it for him one night. Sometimes I’m a good girlfriend.
Like everyone else in the world we have pretty hectic lives so we like to use the slow-cooker a fair amount. It comes in handy, especially when neither one of us are getting home before 8pm. So when I decided to make Beef Stroganoff I thought I’d see how it would come out in the good old crock pot. I’ve made Beef Stroganoff before in a more traditional way, but was never really impressed with it. I started this recipe the same way I do my pot roast with golden mushroom soup and then built the recipe from there.
Beef Stroganoff
*Serves 6-8
Ingredients:
- 2 lbs thick cut top sirloin
- 2 10 ¾ oz cans of Golden Mushroom soup
- 2 cups mushrooms, sliced
- 2 tablespoons Dijon mustard
- 1 tablespoon minced garlic
- ¼ medium onion, thinly sliced
- 2 cups beef broth
- 3 tablespoons fresh dill, minced
- 2 tablespoons fresh chives, minced
- 3/4 cup sour cream
- 1 tablespoon cornstarch
- splash of water
- S&P
- Egg noodles or mashed potatoes for serving
Preparation:
1. Take the sirloin and remove the extra fat. Cut into 1 ½ inch chunks. (Think large bite-sized pieces.)
2. In a large slow cooker combine: soup, beef broth, mushrooms, mustard, garlic, and onion. Whisk to combine, then add sirloin and stir to incorporate. Add a few good turns of black pepper.
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