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Beef Stroganoff~Slow Cooker Recipe

Beef Stroganoff or Beef Stroganov is a Russian dish that consist of sautéed slices of beef served in a sauce with sour cream. From its origins in 19th-century Russia, it has become popular around the world, with much variation from the original recipe.


Some will argue that “Beef Stroganoff’s” origins are clearly French, and most culinary historians, will agree that it was Count Pavel Stroganoff’s French chef who adapted a textbook French beef fricassee to the palate of his Russian employer by adding sour cream for the Count. By the mid-19th Century, Beef Stroganoff was firmly established in the 1861 first edition of the classic Russian pre-revolutionary culinary bible, “A Gift To Young Housewives,” by Elena Molokhovets.’ It made its way into L’Art Culinaire in 1891, and shortly after into Larousse Gastronomique, where it has remained.


But it wasn’t until around the forties that it became very popular in the United States and found its way onto the dinner table of our parents/grandparents. I remember this dish as a child that my mom would make, and smelling the beef cooking over a low simmering heat. I can still smell and taste my mom’s version of beef stroganoff simmering away and finished with silky sour cream and ladled over noodles. A true classic that one should never consider skimping on when it comes to the main ingredients, and using canned goods.

That is one thing about cooking that just kills me the most is the American passion for time-saving methods which introduced a rather unfortunate mix of canned cream of mushroom soup and ketchup as the sauce, and not using sour cream, mustard, and the sautéed mushroom combination that had won over Count Pavel.

This is my take on this “classic weeknight dinner” that pays tribute to the “gourmet chafing-dinner party dish” and/or “office potluck favorite”. Either way beef stroganoff is a good hearty dish to cook in front of a small crowd.

I like to add shallots and half an onion and serve this over whole wheat noodles or white rice.



2 pounds beef chuck roast, 1/2 inch thick
1 pound fresh mushrooms, sliced
1/2 small onion, thinly sliced
3 shallots, sliced thinly
3 garlic clove, finely chopped
1 1/2 cups beef flavored broth
1/2 tsp salt
1 tsp Worcestershire sauce
1 1/2 cups sour cream
1/3 cup dry white wine
1 tsp prepared mustard
2 bay leafs
2 Tbsp cornstarch
2 Tbsp water



Cut 2 pounds beef chuck, trimmed of excess fat and cut into thin slices about 1/2 inch thick and 3 inches long, place in large bowl and season with salt & pepper


Chop garlic and slice onion and shallots and place aside.


Wipe mushrooms down of any residual dirt and slice about 1/4 inch thick, and place aside.


Using a large skillet heat about 2 teaspoons of oil and sear beef for about 3-5 minutes in batches.



In a 5- to 6-quart slow cooker,add beef that has been seared along with the onion and shallots.

When you sear the meat before adding to slow cooker, what you do is lock in a lot of the beefs natural flavors. I also feel the cooking time is shortened as well.

When you sear the meat before adding to slow cooker, what you do is lock in a lot of the beefs natural flavors. I also feel the cooking time is shortened as well.

Add Worcestershire sauce to slow cooker

Add Worcestershire sauce to slow cooker

Once all the beef has been seared, deglaze skillet with wine and beef broth, add garlic to soften in liquid, and mustard.


After a couple of minutes add liquid to slow cooker and add bay leafs.


Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

When there is about 90 minutes remaining add mushrooms to slow cooker, or sauté and add to individual dishes. ( for the picky eater)


In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.


With slow cooker turned off, stir in cornstarch mixture, than sour cream.

Serve beef over noodles or white rice; sprinkle with green onion or dill, if desired.



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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

6 responses »

  1. Can I come to your house for supper? Those look so good. Thanks for liking my blog.


  2. Loved the look of this recipe. For a change I have pretty much all of the ingredients to hand, aside from the beef (what is beef chuck btw? I’m in Scotland) and cornstarch but will buy them in next time I’m out so I can prepare this for my fiancé. Thanks so much for liking my blog, I’m glad it brought me here. I LOVE food. 🙂 Alanna


    • Hi Alanna, My apologies for the late response. Beef chuck is also known as “Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1” thick and containing parts of the shoulder bones, and is often known as a “7-bone steak” This cut is usually grilled or broiled; a thicker version is sold as a “7-Bone Roast” or “chuck roast” and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as “braising steak”. It is particularly popular for use as ground beef, due to its richness of flavor and balance of meat and fat.”

      I hope I was able to answer your question, and feel free to ask me anything, anytime here or my email

      Thank you again for your kind comments!!!


  3. What is “cooking liquid”?


    • Hi Vanessa, Cooking liquids are liquids you use in cooking, such as stock, water, drippings that accumulate from long hours of roasting, braising, a slow cooker. As the meat cooks juices release from the meat adding tons of flavor to any liquid you started with. For this particular recipe the liquid i used came from the slow cooker, once the meat was cooked.
      I hope that answered your question, and feel free to ask anytime here or my email



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