Thursday, November 15, 2012

Beef Stroganoff

1 1/2 pound beef stew meat or steak cubed and trimmed
1 cup chopped onion
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1 cup beef broth - low sodium
2 tablespoons cornstarch
1/2 cup half -n- half
1/2 cup sour cream 
salt and pepper to taste
Serve over cooked egg noodles

1. Place steak, onion, dijon, Worcestershire sauce, mushrooms, garlic and beef broth in slow cooker; stir well. Cook on low for 8 hours or until steak is tender.  

2. Place cornstarch in a small bowl; gradually add half-n-half, stirring with a whisk until blended. Add mixture to slow cooker; stir well. Cook on high-heat setting 30 mins until sauce starts to thicken.  Turn off slow cooker and stir in sour cream. Serve stroganoff over noodles.

Sometimes I will cut into strips like I did in photo - other times I will do cubes. London Broil is my favorite to use in beef stroganoff.  If sauce isn't saucy enough or too thick, just add more beef broth or some water. 


  1. Replies
    1. @Malcom, here in the USA it is next to the whipping cream in the dairy section of the grocery. It is half cream and half milk making it lighter then using full cream. Using just milk or cream in this recipe is fine too.



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