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Classic Beef Stroganoff

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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

Ingredients

Directions

In The Slow Cooker

  2. Watch: How to Cook with Martha: How to Juice Citrus

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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Reviews

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How would you rate this recipe?
1304
  • Sarah MacFadyen
    21 MAR, 2013
    I read the reviews, made some modifications, and went out on a limb making this for the first time to entertain a crowd of 12 people. I have a large crock pot and doubled the recipe (had to add the last 8 oz. of mushrooms after it had cooked down a bit). I used a combination of chuck and should roasts, seasoned with oregano, thyme, salt, and 2 bay leafs, minced cloves of garlic, 1 packet Swanson Flavor Boost, and 1.5 cups water. It was great! Next time I'll omit water and add more sour cream.
    Reply
  • Jeanine Pardon
    8 DEC, 2012
    I made this tonight, even after reading the bad reviews, because Martha has yet to steer me wrong. Glad I did! It was tasty. Not the best stroganoff I've had (I make another version that's better, but this is easier). Those who say it is bland, SEASON IT MORE AT THE BEGINNING! I salted it heavily at the start and only needed a pinch to finish it off. Only had 3/4 cup liquid to work with after cooking, but just topped it off w/ water and it worked fine. And don't skip the dill! Will make again.
    Reply
  • Kira
    16 OCT, 2012
    This was awful. It produced so little liquid that after 6 hours the meat was bordering on tough. The sauce had way too much mustard in it. If I make it again, I will add liquid in the beginning and use half of the mustard. I may also add some additional seasonings.
    Reply
  • EM Evans
    19 JUL, 2012
    I just tried this recipe tonight. If you are thinking about doing the same please read the reviews. This is not good. The beef is bland and the sour cream sauce with mustard is just horrible. I do not know if this is martha's personal recipe or so
    Reply
  • MS112573490
    20 MAY, 2012
    This was a great recipe! Easy and quick. Only some mild prep work after I got home. Nothing too bad. I substituted some plain non-fat yogurt for the sour cream, and used honey dijon. Instead of egg noodles, I picked up some quinoa noodles. It was fabulous. I finished all of it over the course of several days!
    Reply
  • cjdbgd
    16 SEP, 2011
    This is a beef stew with sour cream and has nothing to do with Beef Stroganoff. I guess Americans think if you add sour cream and mushrooms to a dish it's Russian and you have Stroganoff, while the gentleman after whom the dish is named turns in his grave. Bœuf Stroganoff is made with beef tenderloin, by the way.
    Reply
  • veronicaty
    16 APR, 2011
    Incredibly delicious, and easy to jazz it up if desired. My slow cooker finished this off much quicker than instructed. Satisfied three family members with very different tastes--a wannabe chef who likes complex flavors, a teenager who likes it simple, and a dad who's just glad for a hot meal at the end of the day.
    Reply
  • dogsinfos
    6 MAR, 2011
    PERFECT! I have made this several times, and although I would love to be able to serve my family beef tenderloin any given Tuesday night, I more often opt for a less expensive cut. The sauce has such a great flavor that I really don't think it makes that big of a difference. bullmastiff
    Reply
  • dogsinfos
    6 MAR, 2011
    PERFECT! I have made this several times, and although I would love to be able to serve my family beef tenderloin any given Tuesday night, I more often opt for a less expensive cut. The sauce has such a great flavor that I really don't think it makes that big of a difference. bullmastiff
    Reply
  • gitinoam
    12 AUG, 2010
    My opinion differs from those I see here. I made this for dinner last night and my hubby and I didn't like this at all! It tasty way too mustardy. Maybe if I had put in less mustard it would have tasted better- but for some reason I doubt it.
    Reply

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