Beef Stroganoff

Submitted by Laura Dotson

Beef Stroganoff


  • 2-3 lbs. stew meat or 3 lb. chuck roast, cubed
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1 med. yellow onion diced
  • 1/2 cup sour cream
  • 1 Tbsp. Worchestershire sauce
  • 1 1/2 cups beef broth
  • 1 Tbsp. ketchup
  • 1/3 cup flour
  • 6-7 Tbsp. water
  • 1 sm. can sliced mushrooms


  • Place the stew meat, salt, pepper & onion in the slow cooker and stir. In a small bowl, combine garlic salt, Worchestershire, broth and ketchup. Pour over meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine flour and water in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of water at a time to thin, if needed. Pour flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add mushrooms and stir. Cook on high for 30 minutes. Stir in sour cream right before serving. Freeze for later or serve over pasta, rice or baked potatoes. If freezing, thaw in refrigerator, then reheat over medium-low heat in a saucepan on the stove.