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World Famous Beef Stroganoff

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World Famous Beef Stroganoff

Kim
The Cook
6 Servings
15 Ingredients
20 Comments

Try our latest variation of Beef Stroganoff! This version has great depth of flavor from the browned roast and earthy crimini mushrooms, plus the convenience of a slow cooker.

6 Servings
15 Ingredients
20 Comments

Ingredients

  • 2 pounds Beef Roast
  • 2 tablespoons Flour, All-Purpose
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 2 tablespoons Olive Oil
  • 2 ¼ cups slice Onion
  • 3 teaspoons mince Garlic, Cloves
  • 2 ¼ cups slice Mushrooms, Crimini
  • ⅔ cups Beef Bone Broth/Stock
  • 8 fluid ounces White Wine
  • 1 teaspoon Paprika
  • 1 teaspoon Mustard Seed, Ground
Serving Day Ingredients
  • 16 ounces cook Egg Noodles
  • ½ cups Sour Cream
  • 3 tablespoons chop Parsley, Fresh

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Slow Cooker

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

20 Comments

Join the discussion
  1. I stay home with my twin two year old gils, Giana & Julia. Making Dinner every night can be a challenge. Your website is inspiring. I have one question about freezing ahead. When placing into bags do you place the beef in 1 and broth in another?Thanks,
    Heather

    1. Heather – It is such a freeing feeling to know that dinner is in the freezer isn’t it? The beef and broth are combined in one gallon freezer bag for this recipe. Enjoy!

  2. This is one of my favorite dishes as a kid. Is there a dairy free option that you know of? We have found alternatives for most dishes but I haven’t found one for this, yet.Thank you,
    Anne

  3. I would love to try this! However, my husband does not care for sour cream. Do you have any advice on using cream cheese instead? Thank you!

    1. Hi Laura! Funny story, I hate sour cream more than anything but when cooked in things like stroganoff, I can’t taste it. If that just won’t work, you could sub cream cheese with the same amount- 0.5 cups. It should work fine. Let me know how it turns out!

        1. Believe me, for years I wouldn’t touch ANYTHING if I knew it had sour cream. When I started freezer cooking, it helped because I “forgot” which recipes I had mixed it into and pushed me out of my comfort zone. The cream cheese will work perfect though. Enjoy!

  4. Sounds delicious! Any suggestions on white wine? Ones found in the grocery store or liquor store? Also are crimini mushrooms founds in most grocery stores? Thanks for your help:)

    1. Yes Carol – any white wine at your grocery or liquor store will work. I typically use a chardonnay. If you are unable to find crimini mushrooms you can substitute for what is available in your area.

  5. I followed the instructions to a T and it is way too soupy. I had to add the sour cream at just over the 6 hour mark because I got it going later than planned this morning. Not sure if another hour or two would make a difference. I did use broth in place of the wine as we had none but that was the only substitution. My crock pot tends to cook hot so I didn’t think the liquid would be a problem but maybe next time I will try cutting the liquid slightly. Also, will be cutting the salt a bit. My broth was low sodium so I thought using the full amount would be fine, but should have cut it like I almost always do with other recipes. With a few changes, to suit our taste buds, this will be the perfect dish.

  6. Can someone please explain what 0.66 of a cup is? That is the dumbest thing to put in a recipe. It sounds delicious and I was ready to try it until I read goofy amounts

  7. Is the beef supposed to be cut, or are you cooking the roast whole? At what point is the beef cut? This looks fabulous, but I don’t want to do it wrong. Thank you.

    1. Hi Kate! If you were to add this recipe to a menu, the Prep sheet would tell you to cut the beef into chunks before cooking. It does sound delicious! Enjoy!

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