Slow-Cooker Beef Stroganoff
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You may think you don’t know anything about the 19th century Russian aristocrat Pavel Alexandrovich Stroganov, but you’ve most likely have enjoyed his namesake dish. While there are conflicting stories about the dish’s origin story, many food historians favor the version in which Stroganov’s cook, André Dupont, named his special beef fricassee for his employer. Thousands of chafing dishes later, the dish is still popular all over the world. And it’s no wonder—who could resist the succulent meal made with tender strips of beef and onions cooked in butter, simmered in a rich and creamy sauce made with sour cream, cream cheese, and mushrooms.
It may sound complicated, but in our modern take on the classic, our easy slow cooker beef stroganoff recipe needs just 15 minutes of prep and a long, slow turn in the slow cooker, and supper practically makes itself. You can walk in the door to the tantalizing aroma of this satisfying dish on any chilly weeknight; just make some hot cooked egg noodles or rice to serve it over, to hold every single drop of the amazing sauce. It’s also a terrific recipe to have up your sleeve for when friends or family come for dinner, and you want an easy recipe that will impress.
No time to plan ahead and start your slow cooker? No worries—our traditional beef stroganoff recipe can be made in a skillet on the stove top in less than 40 minutes. Both recipes have the same flavor profile: you can choose the recipe that fits your busy schedule. Either way, it’s a comforting meal your family will love.
You may think you don’t know anything about the 19th century Russian aristocrat Pavel Alexandrovich Stroganov, but...