The classic tender beef in a tangy and creamy sauce of beef stroganoff, with the simplicity of making it in the crockpot. With the recent Olympics that took place in Sochi, I got to thinking about dishes that were traditionally Russian in origin and thought it would be nice to make beef stroganoff, which I hadn’t had in forever!
To begin, cut a 2 pound beef chuck roast into pieces that are about a half inch thick and an inch and a half square on the surface. These do not have to be exact, just “about” that size.
Place the beef in your crockpot and toss in a half teaspoon each of salt and pepper, 2 teaspoons dry parsley, a half teaspoon of dill, and 3 cloves of minced garlic.
Dice up a cup of red onion and toss that in the crockpot as well.
Add in 2 tablespoons of Dijon mustard (whole grain is ideal).
Measure out a cup of beef broth, and add in 2 tablespoons of corn starch. Whisk until smooth.
Pour that into the crockpot and give it all a stir.
Finally fold in some sliced mushrooms. I used about a cup – add as much as you like. Cover and cook on high for an hour, and then reduce it to low for 6-7 hours. When it is just about done, begin cooking a pound of pasta. Something similar to an egg noodle is what you want. I used Italian gigli.
Isn’t this looking good?
Stir in a cup of sour cream, and turn off the heat.
Stir this together with your cooked noodles in a serving dish and enjoy!