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Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.

Source: Everyday Food, December 2006
Total Time Prep Servings



In The Slow Cooker

Cook's Notes

If you decide to use an oven instead of the slow cooker, preheat the oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 hours. Proceed to step 2.

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How would you rate this recipe?
    8 FEB, 2017
    Made this according to directions exactly. After adding the Dijon mustard at the end I tasted it and thought I'd misread the instructions because the flavor was pretty forward. I served it on top of some egg noodles, and it was pretty good. I would use less Mustard and, add some more seasoning, and perhaps use a bit of red wine in place of the water. Otherwise, the recipe was really perfect. The consistency of the sauce was spot on, and aside from the mustard, the flavor was really good.
  • mattswarthoutg
    24 DEC, 2015
    I also ended up with a watery product. Aside from that it was fine. Might try it in the oven or more cornstarch next time.
  • MS12303564
    1 NOV, 2015
    I made this dish the other evening and was very disappointed. It was so "watery". I followed the instructions explicity. I cooked it in the oven.
  • MS10358054
    23 OCT, 2015
    Beef chuck? for this recipe? I think not! RIB EYE, or FILET MIGNON will make an OUTSTANDING dish. The rest of the recipe is just fine. I would of course have my famous garlic cheese sour dough toast available also....
  • Rosacooks
    27 JUN, 2015
    okay, so I LOVED this recipe and so did my guests. At first everyone looks at their plate and thinks WTF is this? There's not a lot of color in this dish, but once you taste it, you're having seconds. I had to tell my guest, "would I serve you something that isn't good?" And of course once they all taste it, they're in heaven! I've made it with the noodles, without noodles. I trust Martha and her test kitchen staff and usually don't worry something wont be good.
  • leelyn
    10 MAY, 2014
    I think beef stroganoff is so much better when red wine is added.
  • heathervg
    17 JAN, 2014
    Martha Stewart recipes are fail safe, delicious, and elevate meals to a higher standard. This recipe is the exception. I am an extremely able cook and can make most things work, whether it's complicated and gourmet or simple and solid. My husband and I thought this recipe tasted bad; not rotten: bad. The consistency was akin to canned cat food and it didn't at all resemble a classic stroganoff. Stroganoff is easy enough without the slow-cooker, and I would recommend that rather than this.
  • amethyst42
    2 JAN, 2014
    I agree with many posters that this recipe is bland. I used the oven method, and I recommend putting in twice as much liquid. I think that at least half of that liquid should be beef stock. Add Worcestershire sauce, more pepper, and possibly a seasoned salt.
  • filmbat
    16 DEC, 2013
    Made this last night: OUTSTANDING. Plenty of flavor and deliciously rich on a cold December night (definitely add the dill!). For those asking about adding water, I realize that the whole point of cooking with a slow-cooker is to save time but there's another benefit: the process of cooking the ingredients slowly draws out the natural liquid. So after 8 hours on low, there is plenty of juice to make a delicious gravy.
  • Jessica O_
    12 AUG, 2013
    I made this recipe and my husband and I love it! The second time around I doubled the mushrooms, because we love mushrooms and it was even better! It is definitely a house favorite and probably the best stroganoff I've had. And what's easier than the crock pot :)

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