Dinner
Slow Cooker Beef Stroganoff
Description
You may think you don’t know anything about the 19th century Russian aristocrat Pavel Alexandrovich Stroganov, but you’ve most likely have enjoyed his namesake dish. While there are conflicting stories about the dish’s origin story, many food historians favor the version in which Stroganov’s cook, André Dupont, named his special beef fricassee for his employer. Thousands of chafing dishes later, the dish is still popular all over the world. And it’s no wonder—who could resist the succulent meal made with tender strips of beef and onions cooked in butter, simmered in a rich and creamy sauce made with sour cream, cream cheese, and mushrooms.
Ingredients:
- 1/4 cup butter
- 2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup
- 1 carton (8 oz) sliced fresh mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 oz cream cheese, cubed (from 8-oz package)
- 1 container (8 oz) sour cream
- 6 cups hot cooked egg noodles or rice
Directions:
- In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes, stirring occasionally. or until beef is browned.
- In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
- Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
- Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
