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Beef Stroganoff

Author: Michelle
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Ingredients

In the slow cooker

  • 1 1/2 cups low-sodium beef broth
  • 1/2 cup Dr. Pepper*
  • 2 tbsp Worcestershire sauce
  • 2 cloves grated garlic (or minced)
  • 1/2 onion , chunked; large
  • 1/8 tsp ground black pepper
  • 2 pounds stewing beef
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • Salt and Pepper to taste

Sauce

  • 1 pound mushrooms; sliced
  • 1 1/2 medium ; sliced thinly
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp flour
  • 2 tbsp tomato paste
  • 1 1/2 cups broth from stewing beef
  • 1 cup sour cream
  • 1/8 cup roughly chopped fresh parsley (fresh is best, as it adds a brightness to these deep rich flavors)
  • Salt and pepper; to taste.

Instructions

In the slow cooker

  1. Add broth, Dr. Pepper, Worcestershire sauce, garlic, onion and black pepper in the slow cooker on low, mix well.
  2. Heat a skillet, add olive oil and butter, add chunks of beef, being careful to not over crowd the pan, salt and pepper lightly and create a nice sear on each side.
  3. Add to the slow cooker.
  4. Taste the broth, salt as your palate guides.
  5. Cook on low 6 hours.

Sauce

  1. In a heated pan, add olive oil and butter, sauté the onions for about 4 minutes, add mushrooms.
  2. After about 3 minutes, add salt and pepper.
  3. Remove beef from broth and add to onions and mushrooms.
  4. Mix in sour cream and once smooth, add 1 cup of beef broth to the pan, reserving 1/2 cup in a bowl.
  5. Whisk flour and tomato paste with reserved broth, making sure it is smooth and free from clumps.
  6. Slowly add to the pan, once well mixed, add majority of parsley, salt and pepper to taste.
  7. Garnishing with remaining parsley.
  8. Serve over egg noodles, potatoes, how however desired.