Slow-Cooker Beef Stroganoff

photo by:kraft

Your slow cooker does the heavy lifting in our classic beef dish. Just prep some pasta while hearty beef and fresh garlic, onions and mushrooms simmer away.

time

prep:

15 min

total:

7 hr 30 min

servings

total:

8 servings

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What You Need

lb. beef stew meat, cut into 1-inch cubes

oz. fresh mushrooms, halved

onion, chopped

clove garlic, minced

cup beef broth

tsp. paprika

tsp. salt

cup BREAKSTONE'S or KNUDSEN Sour Cream

Tbsp. flour

Tbsp. GREY POUPON Dijon Mustard

pkg. (16 oz.) egg noodles, uncooked

Tbsp. chopped fresh parsley

Make It

PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).

MIX sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package.

DRAIN noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.

Kraft Kitchens Tips

Serving Suggestion

Meal preparation is made easy with this satisfying dish. Serve with hot steamed vegetables for a well-balanced meal.

For More Robust Flavor

Brown meat in 2 to 3 Tbsp. oil in large skillet on medium-high heat before adding to the slow cooker.

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a cook

posted:12/19/2003

This was one of the best stroganoff recipes I have ever tried. I would also classify this as soupy. My friend made a roux and said it thickened it right up.

jardin1

posted:12/17/2003

It is great to have a stroganoff recipe (even if it's cream cheese and not sour cream) to throw in the crockpot for the day! The major problem was that I would classify the end product as TOTAL SOUP, so the next time I make it, before adding the cream cheese I will likely discard half of the soup, make a flour paste and add that as a thickener to the remainder, and then add the cream cheese spread. In this way it should be a nice consistency to stick to noodles or rice.

tgbsings

posted:12/16/2003

Very easy and tasty! My family enjoyed it and I will make it again!

didjuin

posted:12/16/2003

Jeff247

posted:12/13/2003

We found it to be excellent, following the recipe to a "T". The next day we consumed the left over liquid, and found it to be the best MUSHROOM SOUP we ever consumed

lnbbaker

posted:12/10/2003

My husband and I loved this, but I did have to thicken the sauce by adding a couple of teaspoons of corn starch while I was cooking the noodles. Very yummy! I love slow cooker recipes!

penwards

posted:12/9/2003

I consider this a waste of the money i spent of the beef. i could see that there was WAY too much liquid before I put in the cream cheese, so i took out almost 3 cups worth. Even then, it really wasn't getting thick. I finally had to add some flour paste to thicken it up. It was bland and not very good. I can only imagina how runny it would have been if I had followed the recipe exactly. Didn't have the sour cream taste and usually stroanoff is strips of steak, not stew meat. We made it better by adding pepper.

cmbottorff

posted:12/9/2003

I made this recipe in the crock pot, and it was very runny. Finally, I turned the heat up, and took the lid off the crock and boiled it. It finally did thicken up. I rated this very high, because, my DH really loved this! Even the kids enjoyed a little sauce on their noodles. YUMMY!

a cook

posted:12/8/2003

I made this recipe when we had guests coming over. Somehow, the sauce never thickened and it ran all over our plates. It didn't have much flavor either. If anyone knows what I did wrong, please help!

a cook

posted:12/6/2003

This is very good and easy to prepare and cook. The cream cheese gives it a zest that I would not have thought of. We really enjoyed it served with a green salad, but it would be great alone.