Crockpot Beef Stroganoff
When the weather cools off outside I enjoy creating delicious, hearty Crockpot dinners.  My Crockpot Beef Stroganoff dinner is easy to prepare and cook.  I use beef stew meat in this dish but you can use any beef that you like.  If I'm short on prep time I use frozen meat.  The key to a great tender and juicy beef dish is to cook the meat in a liquid for a long period of time at a low heat.  This method is called braising and is used to tenderize less expensive and tough cuts of meat.  I add sour cream to the pot at the end of cooking time.  You can serve this dish over egg noodles.  Happy Cooking!
Servings: 6 yield(s)
Cook Time: 240 mins
Ingredients
  • 1 lb beef stew meat
  • 1/2 yellow onion
  • 1 whole fresh tomato
  • 2 garlic cloves
  • 2 cup water
  • 1 package Lipton onion soup mix
  • 1 tsp Italian seasonings
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup sour cream
  • 3 tbsp flour
  • 1/2 cup water
Instructions
  1. Turn your Crock-pot onto low heat. Chop up onion into strips. Dice up tomato into chunks and mince garlic cloves. Add onion, tomato and garlic to Crock-pot. Heat 2 T oil in a skillet on medium high heat, add meat and sear turning frequently until browned, about 5 minutes. Add meat to Crock-pot and stir to blend. If the meat is frozen just add to pot.
  2. In a small container add 2 cups of water and one package of onion soup mix. Stir well and add to pot. Sprinkle Italian seasonings, salt and pepper over meat. Cook on low for 6-8 hours or high for 3-4 hours. During the final 1/2 hour place 3 T flour into a small bowl, stir in 1/2 cup water and add to pot. Let sauce thicken for 5 minutes. Then, stir in sour cream before serving. Serve over egg noodles.