Creamy smooth crockpot stroganoff sauce combined with herbs, freshly sauteed mushrooms, and tender steak, then tossed together with home-style noodles. Easy recipe for amazing Crockpot Beef Stroganoff!
Crockpot Beef Stroganoff
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All the “creams” (Cream, Sour Cream, and Cream Cheese) combined with herbs for a long cook in the crockpot creates a beautiful silky smooth Stroganoff Sauce. Then, slightly before serving this over your choice of home-style noodles; we do a quick saute of mushrooms in butter, and cook our steak using a stove-top to oven French technique that leaves it tender and perfectly cooked. Combine all these beauties together and what do we have? The most perfectly delicious (semi) Crockpot Beef Stroganoff you will ever taste.
I can’t look away! Can you? Seriously y’all, look at those gorgeous and perfectly cooked ingredients!!!
I once read a blog post that talked about the moment in the movie Ratatouille when Anton Ego is tasting Remi’s dish of Ratatouille and it transports his memories back to a beautiful childhood memory. The author of the blog post was saying that that is what Cream of Mushroom soup does for him. I totally resonated with that sentiment because it does the same for me! Especially when used in a Beef Stroganoff. This particular Crockpot Beef Stroganoff recipe is a more gourmet take on cream of mushroom soup beef stroganoff, but still evokes the same nostalgia and happy-making memories for me and still has the ease of cooking it in a crockpot.
A tip for the Mushrooms:
Mushrooms. I love mushrooms. When they are cooked right they taste something close to Heaven. However, often times people will throw them in a pot of liquids and almost boil them and then all you picky eaters out there do just that: you pick them out! And I honestly can’t blame you. I personally LOVE me some good sauteed mushrooms. Julia Child taught in her book “Mastering the Art of French Cooking” that you should be careful to not put too many mushrooms in your pan at a time. Consider cooking them in batches when sauteeing your mushrooms “Don’t overcrowd the pan!” she said. I guess mushrooms are shy or maybe they like to stand alone. No matter the circumstances, when smooshed together you will never get as a great a mushroom as you will if you let them stand alone.
Wait wait wait! I’m not saying to cook your mushrooms one at a time. However, I AM saying that if your pan is not big enough and you want a healthy amount of these delicious little babies, then maybe you should cook them in two batches.
Because these ingredients are mostly cooked separate from one another and only combined when serving; this dish is just as amazing on day 2 or 3 as it was on day one! However, honestly speaking you probably will not have any leftovers to eat on day 2 , and you definitely wont have any on day 3.
I wont keep you waiting any longer!
Recipe for Crockpot Beef Stroganoff:
Yields 8-10 servings
- 1 oz package Cream Cheese
- 1 14-16oz container Sour Cream
- 2 cups Heavy Whipping Cream
- 2 cups Beef or Chicken Stock (I usually use Chicken but beef tastes just as good!)
- 2 cubes Chicken or Beef Bullion (again, I usually use chicken, but Beef tastes great too!)
- 2 Tablespoons Onion granules
- 6-8 Sprigs Fresh Thyme -or- 1.5 TBS Dried Thyme -or- 1 TBS Thyme Powder
- 2 Bay leaves
- 1- 1.5 Pounds Tenderloin or Filet Steak or Flat-Iron Steaks (also called top blade steak. If your butcher does not carry flat-iron or if the other steaks are super costly in your area; other similar choices include skirt steak, hanger steak, or top sirloin steak), cut into steaks 1.5 inches thick
- Salt and Pepper
- 2 TBS Canola Oil
- 1 TBS Butter
- 2 Sprigs Thyme
- Coarse Salt (optional
- 8oz Mushrooms, sliced
- 1 Tablespoon Canola Oil
- 1 Tablespoon Butter
- Home-style (or egg) Noodles, cooked to al dente
- 2-3 TBS Italian Parsely, coarsely chopped
- Combine all ingredients in the Crockpot and cook on low for 6-8 hours
- After cooking, Stir with whisk until all ingredients are well incorporated.
- Remove bay leaves and thyme sprigs.
- Pour over Homestyle noodles.
- Preheat your oven to 400 degrees Fahrenheit.
- Very Generously season your steak with Salt and Pepper.
- In a saucepan, Heat Oil and butter over Med-High heat.
- Once hot, Add seasoned steaks to the pan and let cook on one side for 1-2 minutes.
- Flip Steaks and add thyme to the pan.
- Let steaks cook on this second side for 2 minutes, while using a spoon to baste them with the thyme infused oil on the bottom of the pan (Tilt the pan slightly to let it pool so you are able to gather it in your spoon).
- Transfer steaks to a baking sheet and cook at 400 degrees for 6-8 minutes.
- Remove from oven and let rest for 4 minutes before cutting into cubes (And sprinkling with the coarse salt), to serve atop Stoganoff Sauce and Noodles.
- In the recently vacated and still hot steak pan, IF NEEDED, add a little bit more oil and let it get hot.
- Then arrange your mushrooms across the hot oil and surface, taking care not to crowd them too much as that makes them produce too much water (or "sweat").
- Saute your Mushrooms until they are almost lightly browned,
- then add that 1/2 TBS butter to the pan and continue sauteing until they are browned. Slight browning produces a richer flavor from your mushrooms.
- Remove mushrooms from the pan.
- In your Serving bowls place cooked and rinsed noodles.
- Pour a Healthy amount of the sauce over each bowl of noodles. You don't want dry noodles! This sauce is too good to go light...
- Top the bed of saucy noodles with Sauteed mushrooms, Cubed Steak, and a light sprinkling of fresh Italian parsley.
- Serve and Enjoy!
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