Beef Stroganoff
Today is your last day on earth. You get to pick your favorite meal to eat before you go. What is it? Tough choice when you’re a lover of food.
If I had to pick a meal (other than pizza of course) to have as a last meal…it would 100% be beef stroganoff. Maybe not the first option to come to your mind, but this recipe might change your mind.
For years I couldn’t get this recipe quite right. My mom, who doesn’t even eat meat, made it the best. I don’t know why, but I could not replicate it even following her recipe. After much trial and error, I got it. Lucky me and now lucky you- I finally figured it out.
Crockpot meals are a lifesaver, especially in the winter months. This recipe freezes beautifully and you can scale it up to make a huge batch. I love having this ready for multiple meals. It’s also a great meal to bring to friends. It’s my go-to for new baby families that need a home cooked meal.
How to make it
To make the beef, cut it into small bite size pieces and place in crockpot. Add the water, beef bullion, catsup, garlic, and salt to a small bowl. Mix well and pour over beef. Cook the meat on low for 8 hours.
After cooking for 7 hours, in a saucepan, cook the onion and mushrooms in butter or olive oil over medium heat until softened, about 5-10 minutes. Add to the slow cooker for the final hour of cooking.
Once beef is cooked, cook egg noodles according to the package directions.
Using a ladle, remove 2 cups of beef broth to a heat safe bowl and add the flour. Use a fork to whisk it until combined. Pour the flour mixture back into the slow cooker and stir until the sauce is thickened.
Serve immediately over the hot egg noodles. And enjoy this beef stroganoff over and over again.
Beef Stroganoff
Ingredients
- 1.5-2 lbs top round beef
- 2 tbsp butter
- 1 1/2 cups water
- 2 beef bouillon cubes
- 2 tbsp catsup
- 1 tsp minced garlic
- 1 tsp salt
- 4 oz mushrooms chopped
- 1 medium onion chopped
- 5 tbsp flour
- cooked egg noodles for serving
Instructions
- Cut up beef into bite sized pieces and place in a slow cooker.
- In a small bowl, combine water, beef bouillon cubes, catsup, minced garlic and salt. Pour over the beef.
- Cook on low for 8 hours.
- One hour before cooking is finished cook the onion and mushrooms in butter or olive oil on the stovetop until softened about 5-10 minutes. Add to the slow cooker for the final hour of cooking.
- Once beef is cooked, cook egg noodles according to the package directions.
- Using a ladle, remove 2 cups of beef broth to a heat safe bowl or mug and add the flour. Use a fork to whisk it until combined. Pour the flour mixture back into the slow cooker and stir until the sauce is thickened.
- Serve immediately over the hot egg noodles.
Video
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