Makes approx. 8 Servings
2 Lbs., Beef Stew Meat
1 Cup, All-Purpose Flour +plus 3 Tablespoons
1 1/2 Cups, Beef Stock
2 Tablespoons, Dijon Mustard
1 1/2 Tablespoons, Worcestershire Sauce
2 Tablespoons, Butter, unsalted
2-3 Tablespoons, Avocado or Olive Oil
1 White Onion, chopped
1 Shallot, finely chopped
1 Carrot, finely chopped
1 Celery Stalk, finely chopped
16 oz., Mushrooms, cleaned & sliced *(used Cremini a.k.a. Baby Bella Mushrooms)
3 Cloves, Fresh Garlic, minced
1 Cup, Whole Milk
1/2 Cup, Veggie or Chicken Stock
1/4 Cup, Fresh Parsley, chopped +Plus extra for garnish
3/4 Cup, Sour Cream
4 oz., Cream Cheese, softened
Plus crockpot in and turn to High heat.
Cut all the meat into smaller strips (cut across the grain). In a large bowl, combine 1 cup of flour with S&P. Dredge the meat in the flour.
Heat a large cast iron skillet or sauté pan on the stove, over medium-high heat. Once the pan is hot, add 1 tablespoon of oil. Add the meat in batches and heat through to sear the meat, about 2-3 minutes (add more oil to pan for each batch of meat you are sautéing and allow the oil to get hot). Spray crockpot so the Stroganoff doesn’t stick. Transfer the meat to the crockpot. Repeat until all the meat is seared and added to crockpot.
In a bowl, whisk together the beef stock, Dijon mustard, Worcestershire Sauce, S&P then add the mixture to the crockpot and stir in with the meat. Place the lid on the crockpot.
Clean pan & return it to the stove over medium-high heat. Once the pan is hot again, add the butter. Once the butter is melted, add 1 tablespoon of oil. Add the onion, shallot, carrot and celery and cook for about 5 minutes. Then add the the mushrooms and continue cooking until mushrooms start to get golden brown, about 5-8 minutes. Season with S&P. Add the garlic and cook for another minute. Add the 3 tablespoons of flour and stir, cooking for another 2-3 minutes. Then add the veggie (or chicken) broth and whole milk. Stir and cook for another 3 minutes, until it gets bubbly and thick. Transfer the cream of mushroom mixture to the crockpot, add the fresh parsley, stir and cover.
Cover the crockpot and cook:
- Cook on HIGH for approx. 4-5 hours
- Cook on LOW for approx. 7-8 hours.
Stir the sour cream and cream cheese into the Beef Stroganoff within the last 30-40 minutes of cooking. Taste and adjust seasoning if needed. Stir and cover.
Serve over a bed of Egg Noodles or Rice. Garnish with the extra parsley.
By adding the flour to the meat and to the Cream of Mushroom mixture, this helps to thicken the Stroganoff as it cooks in the crockpot. If you find that after cooking it for hours that you would like it to be thicker, you can whisk some cornstarch with beef stock and pour that into the crockpot about 1/2 hour before serving.
**You can certainly use a can of Cream of Mushroom soup if you like. However, making the cream of mushroom from scratch is definitely worth it! It is super easy to make and a much healthier addition to this recipe. You don’t have to add the carrot and celery but I like the addition of other root veggies in this dish.