• 1 1/2 lbs. beef sirloin tip, cut into 1" cubes
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 8 oz. package mushrooms, sliced
  • 1 tsp. dried marjoram leaves
  • 1/2 tsp. salt
  • 1 tsp. dried thyme leaves
  • 1/8 tsp. pepper
  • 1 bay leaf
  • 1 1/2 c. beef broth
  • 1/2 c. red wine
  • 2 T. Worcestershire sauce
  • 8 oz. carton sour cream
  • 2 T. mustard
  • 1/4 c. flour
  • 1/4 c. water

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Yummy! Make your next meal Slow Cooker Beef Stroganoff!

  1. Combine everything except sour cream, mustard, flour, and water in a 3-1/2 quart slow cooker.
  2. Cook on Low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf.
  3. Combine sour cream, mustard, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the slow cooker to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well.
  4. Cover. Cook on high for 20-30 minutes until thickened and bubbly. Taste test; you may want to add more salt, pepper, marjoram, or thyme.

Serve over hot cooked egg noodles.

NOTE:  If you have a new hotter cooking slow cooker, check the beef at 6 hours on low.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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