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Ultimate Beef Stroganoff {Crockpot/Slow Cooker}

25 Feb

It hasn’t been much of a winter here in Iowa this year with less than a handful of snows and extremely mild, dream like temperatures, and I’m definitely not complaining. I wish it was like this every year! Still, the fabulous temperatures can’t squash my never-ending craving for comfort foods. Soul warming, undeniably satisfying comfort food. This Beef Stroganoff is comfort food at it’s finest. One of my ALL time favorite bloggers, Mel from Mel’s Kitchen Cafe, nailed it with her truly ULTIMATE Beef Stroganoff.

It hits two of my soft spots, crockpot meals and freezer meals! Throw it in the crockpot in the a.m. and after a long, hard, busy day its there waiting for you, ready to take away all of your woes and worries. I store the leftovers in a freezer-safe container and then thaw in the refrigerator and reheat over medium-low heat in a saucepan on the stove.

Crockpot Beef Stroganoff


2-3 pounds stew meat (or a 3-pound chuck roast, cubed)

1 teaspoon salt

1/4 teaspoon black pepper

1 medium yellow onion, diced

¼ teaspoon garlic salt

1 tablespoon Worcestershire sauce

1 ½ cups beef broth or stock

1 tablespoon ketchup

1/3 cup flour

6-7 tablespoons apple juice or water

4-8 ounces sliced mushrooms

1/2 cup light or regular sour cream


Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershire sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over buttered pasta, rice or baked potatoes.

{Recipe very lightly adapated from Mel’s Kitchen Cafe}

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