Beef Stroganoff Recipe

30 mins
400 mins

Ingredients

2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving

Preparation

Step 1

In a 5 to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

Cook's Note:
If you decide to use an oven instead of the slow cooker, preheat the oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 hours. Proceed to step 2.
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REVIEWS:

I just tried this recipe tonight. If you are thinking about doing the same please read the reviews. This is not good. The beef is bland and the sour cream sauce with mustard is just horrible. I do not know if this is martha's personal recipe or so

This was a great recipe! Easy and quick. Only some mild prep work after I got home. Nothing too bad. I substituted some plain non-fat yogurt for the sour cream, and used honey dijon. Instead of egg noodles, I picked up some quinoa noodles. It was fabulous. I finished all of it over the course of several days!

This is a beef stew with sour cream and has nothing to do with Beef Stroganoff. I guess Americans think if you add sour cream and mushrooms to a dish it's Russian and you have Stroganoff, while the gentleman after whom the dish is named turns in his grave. Bœuf Stroganoff is made with beef tenderloin, by the way.

Incredibly delicious, and easy to jazz it up if desired. My slow cooker finished this off much quicker than instructed. Satisfied three family members with very different tastes--a wannabe chef who likes complex flavors, a teenager who likes it simple, and a dad who's just glad for a hot meal at the end of the day.

PERFECT! I have made this several times, and although I would love to be able to serve my family beef tenderloin any given Tuesday night, I more often opt for a less expensive cut. The sauce has such a great flavor that I really don't think it makes that big of a difference.

My opinion differs from those I see here. I made this for dinner last night and my hubby and I didn't like this at all! It tasty way too mustardy. Maybe if I had put in less mustard it would have tasted better- but for some reason I doubt it.

I looooooooooove this recipe... comes out great and it's a total hit with the family.

Comes out wonderful. I used some of the previous commentators' suggestion on adding some liquid. 1 cup is too much, especially if you are using very fresh mushrooms and onion as I ended up with a lot of liquid and my sauce was pretty thin (very flavorful but thin). If you are concerned on not having enough liquid to do the 2nd step, I'd recommend only 1/2 cup of water or stock added in step 1. Also, added about 1/2 teaspoon smoked paprika.

Thanks "Whitedog" I appreciate your advice, guess it won't hurt to have some corn starch on hand ( i always wondered what people used that for!). And I'm going to look for that "Better than Boullion" that you recommended as well.

I agree. It was moist and tender, but boy was it bland. In addition to the recipe, I added garlic, bay leaves, sherry, and good quality beef stock, yet it still came out bland as could be. I will know to make this using more herbs and spices next time, and I will add the herbs and spices in the beginning to infuse the beef with more flavor.

It was bland. It really needed something. I will not use this recipe again.

This was very good! Just made it for dinner tonight. Family loved it. You don't need to add any water because of the juices that come out of the meet. Plus you add the Sour Cream and Dijon at the end which makes a nice gravy. I did add two Tablespoons at the beginning because I know I LOVE the extra broth. Don't add to much more than that though.. might get bland.

I also have never cooked in a crock pot and I am also confused about the no liquid part - could someone please clarify this for me?

I've never cooked with a slow cooker before. You put the meat / onions / mushrooms in the cooker for 8 hours without any liquid?

Excellent recipe! I prepared exactly as directed - true it doesn't produce a lot of broth, but enough - and did with sour cream. Highly recommend.

Very tasty! I agree with the idea to add water or beef broth. I only had about 1 cup of liquid, which was just enough to make the sauce, and would have liked more as I had enough meat left over for a second batch.

Great recipe, has become an easy family favorite! Only thing I do different is add water or beef broth to crock pot in the beginning, otherwise mine is dry.

I used a Tablespoon of tomato paste instead of mustard. Added 1/4 c half and half and1/4 c red wine, did not need cornstarch. YUMMY! I also floured the meat and sauteed it first.

This sounds yummy but my recipe does not call for mustard. Instead, I stir in a 1/4 cup of sherry just before adding the sour cream. I don't mix the sour cream thoroughly but swirl it so that it's marbled.

I have made this several times and it's always delicious. I use chicken/beef broth because I never have 1 cup of liquid, either.
Tamara-I would just halve the ingredients. It doesn't seem to make 8 servings for me, more like 4-6. Also it doesn't fill my 5-quart crockpot.

This was excellent. I didn't have one cup of cooking liquid, so I just added water, and even then it was very tasty. I think I will try adding water at the beginning next time, as my family likes a lot of sauce. This recipe is a keeper.

I added a cup of water to start also and it came out great. This is a wonderful, FAST and easy meal to prepare. I added only one teaspoon of mustard, which was perfect. In addition, I added 2 cloves of garlic at the beginning. This is a great recipe!

This is good also if you add a couple cloves of garlic and omit the mustard. It is pretty strong. Also, mine didn't have any liquid left after cooking so I would suggest adding a cup of water to the crock-pot at the start.