Sep 13, 2013

Slow Cooked Beef Stroganoff

Slow Cooked Beef Stroganoff

As soon as the leaves start to fall, and there’s that first hint of autumn in the air, I can get so excited over the prospect of slow-simmered stews, rich soups and hearty casseroles that it’s pathetic. Sorry for those of you mourning the loss of summer.

If you’re a food snob you might want to turn around and run while you still can. What you’re about to witness will make you want to crawl in a corner, curl up in fetal position and cry silently while sucking your thumb because I’m breaking out the Campbell’s for this one!

Well, not really. You see, in the Netherlands it’s called Unox, but the idea’s the same. Here’s my beef Stroganoff made simple. And, boy, is it ever good!

 

Ingredients:

2 pounds sirloin or tenderloin
1 large or 2 small onions
9oz/250gr mushrooms
3 tbsp onion soup mix (mine’s salt-free)
1 Unox cream of mushroom soup (concentrated)
or 2 Campbell’s cream of mushroom soup
1 1/2 tsp worcestershiresauce
1/2 cup creme fraiche
salt & pepper

 

Directions:

Cube the beef and lightly season it with salt and pepper.
Slow Cooked Beef Stroganoff

Chop the onions and clean and slice the mushrooms.
Slow Cooked Beef Stroganoff

Heat the butter and brown the beef.
Slow Cooked Beef Stroganoff

Don’t overcrowd the pan! Brown small batches.
Slow Cooked Beef Stroganoff

Transfer the beef to your slow cooker.
Slow Cooked Beef Stroganoff

Saute the onions for a minute or 3 and add the mushrooms. Give them a minute or two.
Slow Cooked Beef Stroganoff

Add that sinfully good mix to the beef and stir.
Slow Cooked Beef Stroganoff

Add 3 tbsp onions soup mix. I make my own! Recipe can be found here.
Slow Cooked Beef Stroganoff

In goes the worcestershiresauce.
Slow Cooked Beef Stroganoff

And the soup.
Slow Cooked Beef Stroganoff

Spoon the creme fraiche in there.
Slow Cooked Beef Stroganoff

And stir well until you have a seriously delicious creamy sauce covering your beef and mushrooms.
Slow Cooked Beef Stroganoff

 
Cook the beef stroganoff on low for 8 to 9 hours. Until the beef melts on your tongue.
 

The sauce will be a lot thinner! For me this is the perfect consistency; it will nicely coat the pasta, but feel free to thicken it a bit using cornstarch.
Slow Cooked Beef Stroganoff

Serve with wide egg noodles, sprinkle with parsley and enjoy every single bite.
Slow Cooked Beef Stroganoff

Slow Cooked Beef Stroganoff
Ingredients
    2 pounds sirloin or tenderloin
    1 large or 2 small onions
    9oz/250gr mushrooms
    3 tbsp onion soup mix
    1 Unox cream of mushroom soup (concentrated)
    or 2 Campbell’s cream of mushroom soup
    1 1/2 tsp worcestershiresauce
    1/2 cup creme fraiche
    salt & pepper

Directions
    Cube the beef and lightly season it with salt and pepper. Chop the onions and clean and slice the mushrooms. Heat the butter and brown the beef in small batches. Transfer it to your slow cooker. Sauté the onions for 3 minutes, add the mushrooms and give it another 2 minutes. Add everything to the slow cooker.

    Sprinkle in the onions soup mix and pour in the worcestershiresauce, soup and creme fraiche and stir well. Cook the beef stroganoff on low for 8 to 9 hours. Until the beef melts on your tongue. The sauce will be a lot thinner! For me this is the perfect consistency; it will nicely coat the pasta, but feel free to thicken it a bit using cornstarch.

    Serve with wide egg noodles, sprinkle with parsley and enjoy every single bite.

Meal type: Main Course, Beef, Slow Cooker
Servings: 4 to 6
Copyright: © kayotickitchen.com

    © kayotic.com
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    24 Comments »

    1. 1

      Ik heb helaas geen slowcooker… maar het lijkt me wel verschrikkelijk lekker!
      Heb je ook aanwijzingen voor gebruikers van een simpel fornuis?

      Joyce on Sep 13, 2013 @ 4:41 pm Reply
      1. Omdat er bij een slow cooker veel vocht vrijkomt zou je ongeveer het vochtgehalte met plusminus 1/3 aan moeten vullen, misschien zelfs ietsjes meer maar dat zie je tijdens het sudderen wel. Ik denk als je dit zo’n 2 en half a 3 uur op het gasfornuis laat sudderen dat het er net zo lekker uit komt.

        Kay on Sep 13, 2013 @ 4:49 pm Reply
    2. 2

      Onion soup mix = high sodium content.  And boy I like stroganoff and I really like easy and we adore Fall weather.  How could I sub the soup mix?

      Barb on Sep 13, 2013 @ 11:34 pm Reply
      1. No need to sub it if you make it yourself: there is no salt in my onion soup mix. There’s a link to the recipe in the words onion soup mix. You whip it up in just moments.

        Kay on Sep 14, 2013 @ 8:37 am Reply
    3. 3

      Mmmm, you have perfectly timed this post to coincide with the first cool morning of fall for me — 49 degrees F (maybe ~9 C?).  A lovely time to cook such a lovely dish.

      Deb in Indiana on Sep 14, 2013 @ 12:13 am Reply
    4. 4

      Yummmm.This is a keeper.How much Worcestershire?It’s not listed in the ingredients.

      Jack on Sep 14, 2013 @ 6:36 am Reply
      1. Hate it when that happens, thanks for pointing it out! I used 1 1/2 tsp!

        Kay on Sep 14, 2013 @ 8:38 am Reply
    5. 5

      Ziet er heerlijk uit maar welk stuk vlees is sirloin in nl?

      Tamara on Sep 14, 2013 @ 2:26 pm Reply
      1. Hier kun je gewoon riblappen of zo gebruiken!

        Kay on Sep 14, 2013 @ 3:49 pm Reply
    6. 6

      Thanks……..the soup mix escaped me.

      barb on Sep 14, 2013 @ 3:25 pm Reply
      1. You’re welcome! I always make mixes like these myself because here in nl they’re also loaded with salt.

        Kay on Sep 14, 2013 @ 3:53 pm Reply
    7. 7

      Thanks for this timely post; it just turned cool here yesterday. Not by coincidence, I picked up a few cans of Campbell’s cream of mushroom soup, which I only use in a couple of winter dishes, like this one. No shame in that at all! Pleased to review your onion soup mix again, which I had forgotten.

      PJ Carz on Sep 14, 2013 @ 5:21 pm Reply
    8. 8

      Wat een mooi recept! Ik vroeg me wel af, waar haal jij de geconcentreerde versie van de champignon soep? Ik heb ‘m nog nooit in de supermarkt gevonden..

      Agnes on Sep 15, 2013 @ 1:20 am Reply
      1. Maar die kun je gewoon bij iedere supermarkt halen hoor! Gewoon een donkerbruin blikje. Bij ons staan ze op de onderste plank.

        Kay on Sep 15, 2013 @ 9:23 am Reply
    9. 9

      Gisteren gemaakt (met boontjes naast de pasta) en wat een feestje. Dit was echt super lekker! De kindjes hebben echt zitten vreten:) Dank je wel voor weer een super lekker maaltje!

      Vera on Sep 16, 2013 @ 10:02 am Reply
      1. Ik heb het toevallig gisteren gegeten met doperwten en pasta… zoonlief is er ook knettergek op.

        Kay on Sep 16, 2013 @ 10:11 am Reply
    10. 10

      O yum…. I love dishes like this and I love autumn so I don’t mind! Keep m coming!

      Simone on Sep 17, 2013 @ 8:35 am Reply
    11. 11

      I should be looking at this while I’m on a juice cleanse…
      There are no signs autumn will come to LA, but anyhow this dish looks delicious!

      Ellen on Sep 18, 2013 @ 10:13 pm Reply
    12. 12

      I made this, it was delicious! It was so good I am making it again tomorrow! LOL

      Sharon Long on Sep 25, 2013 @ 6:12 am Reply
    13. 13

      Just to be sure, you slow cook the beef in the  creamy sauce mixture?
      I so can’t wait to try this!
      Thank you!

      Carla on Oct 20, 2013 @ 6:07 pm Reply
    14. 14

      am I suppose to make or buy the crème fraiche?

      LISA on Jan 16, 2014 @ 10:25 pm Reply
    15. 15

      I am having a hard time finding creme fraiche, is there something I can use beside this? 

      cassie williams on Feb 25, 2014 @ 11:10 pm Reply
    16. 16

      What, no Garlic!

      My wife and I put in at least half a bulb. It was just the Perth, ON, CAN garlic festival last week and we are stocked up!

      Steve on Aug 14, 2014 @ 3:11 pm Reply
    17. 17

      Made this today with riblappen, and some adjustment: no onion soup mix, so just used a low salt bouillon cube; no creme fraiche, so added a splash of milk; added some fresh garlic; served with rice and broccoli. Simmered on the stove for 6 hours. It was delicious! Thank you for the recipe!

      Yinny on Oct 27, 2015 @ 8:58 pm Reply

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