Best Slow Cooker Beef Stroganoff
By: Leah Rodrigues
Published: August 26, 2013

Beef stroganoff is a classic Russian dish that became popular in the United States in the 1950s.  While the traditional recipe is served with crispy potato strips, you can now find stroganoff alongside rice and egg noodles.  This slow cooker version allows you to enjoy this retro meal without much effort on your part - just prepare the noodles 10 minutes before dinner.
Best Slow Cooker Beef Stroganoff
Ingredients:



1 pound beef, any cut such as flank steak, sirloin, round steak
1/2 medium onion, sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 pint mushrooms, sliced
1 can cream of mushroom soup 
1 tablespoon soy sauce
2 tablespoons sherry or marsala wine
1 tablespoon Italian seasoning (a blend of basil, thyme, 1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
1/3 cup sour cream
4 cups cooked whole wheat egg noodles

				Directions:
 
Place onion, garlic, celery, and mushrooms in the bottom of the slow cooker pot.








   
Slice the beef into thick strips.


   
Mix cream of mushroom soup with wine, soy sauce, Italian seasoning, salt, pepper, and bay leaf.


   
Pour over the beef and vegetables. Stir to combine all ingredients.


   
Set the slow cooker on low and cook for about 6 hours. The beef should be easily pierced with a fork (it will even fall apart, it will be so tender).


   
Stir in the sour cream. Let the mixture cool for at least 10 minutes to thicken.
 


Serve over egg noodles.

Slice the beef into thick strips.


     
Mix cream of mushroom soup with wine, soy sauce, Italian seasoning, salt, pepper, and bay leaf.


     
Pour over the beef and vegetables. Stir to combine all ingredients.


     
Set the slow cooker on low and cook for about 6 hours. The beef should be easily pierced with a fork (it will even fall apart, it will be so tender).


     
Stir in the sour cream. Let the mixture cool for at least 10 minutes to thicken.
 


Serve over egg noodles.