A classic Russian dish, our beef stroganoff is perfect for cold or rainy weather. A rich and luxurious meal, serve over buttered egg noodles, roasted potatoes, rice, or with buttered bread. Add a sprinkle of chopped dill or parsley before serving to add color and brightness.
Preparation time: 20 minutes
Cooking time: 5-6 hours on high or 8-9 hours on low
- 3 pounds rump or chuck roast
- 1½ pounds button or cremini mushrooms
- 1 yellow onion, peeled and roughly chopped (2½ cups)
- 2¼ cups low sodium beef broth
- 2 cups sour cream
- 12 ounces cream cheese
- ¼ cup Worcestershire sauce
- 4 tablespoons canola oil
- 2 tablespoons corn starch
- 1 tablespoon and 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Cut the beef into two to three inch pieces and rub one tablespoon of kosher salt on all sides. Rinse the mushrooms under cold water, pat dry with paper towel, and cut into quarters. Trim both ends of the onion with a small knife, remove the peel, and roughly chop into one-inch pieces.
- Place a wide four to six quart pot on the stove and turn to high heat. Add two tablespoons of canola oil and heat until the oil begins to smoke. Place the beef in an even layer leaving one to two inches between each piece. Sear the beef, flipping occasionally until golden brown on all sides. Once cooked, transfer the beef to a large plate.
- Add the remaining canola oil and heat until the oil begins to smoke. Add the mushrooms and season with half of the remaining kosher salt. Cook until golden brown. Add the onions and season with the remaining kosher salt. Cook over medium heat until tender.
- Add two cups of beef broth and bring to a simmer. Transfer the broth to your crockpot and add the seared beef and juices. Stir in the Worcestershire sauce and black pepper.
- Turn the crockpot to the desired setting, cover, and set the timer. If cooking on high, set the timer for 4½ hours, or if cooking on low, set the timer for 7½ hours.
- In a small bowl, whisk the remaining beef broth into the corn starch. When the timer goes off, carefully remove the lid and stir in the cream cheese. Once the cream cheese is melted, stir in the sour cream, before stirring in the corn starch. Cover and set the timer for 30 minutes.
- After the last 30 minutes of cooking, use a fork to check the meat. The beef is tender when it falls apart easily. If your stroganoff needs more time, continue cooking while checking every 30 minutes until ready.