It’s hard to beat comfort food that’s this easy to make! This beef stroganoff was delicious over homemade polenta (pictured), but it would be equally as good over whole-grain egg noodles as an alternative. Plus, don’t forget about those green veggies! Top it off with some fresh chopped spinach, watercress or arugula, or even cooked veggies (roasted Brussels sprouts or broccoli maybe?), and it’s a one-dish dinner that everyone will love.
Funny enough, I planned this dinner for early January—the time of year when I’m usually craving these types of dishes—and that day ended up being way above normal at 65 degrees here. Hey, I’m definitely not “complaining” about spring-like weather in the middle of winter, but you win some and lose some, right? That’s living in North Carolina for you!
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Slow Cooker Beef Stroganoff
For the beef
For the beef
- Add the onion to the bottom of the slow cooker. Put the meat chunks on top and sprinkle with the garlic, mushrooms, salt, and pepper. Pour in the broth and cook on high for 4 to 5 hours, until the meat can easily be shredded with a fork.
- Remove the meat and mushrooms, and serve over polenta or egg noodles with the sauce on top (below).
For the sauce
- Remove 2 cups of liquid from the slow cooker (it's okay if some cooking bits are mixed in).
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook until it darkens in color, but does not burn. Whisk in the cooking liquid and stir until it thickens to the consistency of a gravy.
- Mix in the sour cream, mustard, salt, and pepper and serve.