This slow cooker beef stroganoff tastes like something that came out of grandma’s kitchen but with very little effort. Double the amount needed to feed your family and you can serve beef stroganoff this weekend and use the leftovers to make open face roast beef sandwiches later in the week.
Remember last week when I mentioned that I had taken down the “let it snow” sign from the mantle in mid-February? The crazy warm February that swept across most of the U.S. had finally dashed any remaining hopes of a snow day. And as is often the case, as soon as I decide that I am absolutely sure something is going to happen, the opposite occurs.
This past weekend, in mid-March, we got our snow day. We didn’t get a lot but there was just enough to make us feel like we had been blasted back in to winter. Normally I would have loved it, but the backdrop of a snow covered ground against the blooming dogwood and redbud trees all around made it feel just a little off.
Isn’t it funny how sometimes it seems like once you voice out loud that something will occur it seems the opposite happens instead? Since that is exactly what happened when I declared we would see no snow this year, I’m going to see if I can get this odd phenomenon to turn in my favor. So here are my declarations:
- I am certain that if I play the lottery this weekend I will lose.
- I am certain that I will have to make all of the meals this week.
- I am certain that this spring will be unusually cold.
I’ll let you know if the opposite of any of these occurs. Although, if the opposite occurs on declaration #1 I will likely be off traveling the globe for an extended period. So if there are no new posts on the blog for the next year, just know that it all worked just as I had hoped.
Since this experiment is not likely to work out, I’m going to go ahead and work on my meal plan for this week. As I’ve mentioned before, I try to include a two meals in one recipe at least once every week. This slow cooker beef stroganoff is one of those recipes that gets included in the meal rotation on the regular. We all love it so much that I have to stop myself from including it every week for fear of burning everyone out.
A few simple ingredients is all you need. I often use a 4-5 pound chuck or sirloin roast and double up on the rest of the ingredients to give our family of 5 enough for two meals and a little extra for a couple of lunches. The first meal is usually served on the weekend shredded up and served alongside mashed potatoes or over rice. The second meal is served later in the week as an open face roast beef sandwich. I reheat the meat, place it over a piece of toasted bread, top it with a slice of mozzarella or swiss and put it under the broiler until the cheese is melted and starts to bubble.
So even if my wish for the opposite of #2 above to occur is not likely to happen, when I do a simple reheat and serve of this slow cooker beef stroganoff later this week the effort required is so minimal that it’s close enough for me!
Slow Cooker Beef Stroganoff (or Open Face Roast Beef)
A few notes about this recipe:
I have used both a chuck and a sirloin roast for this recipe. Both work well but a chuck roast produces a more tender meat. Although sirloin won't be quite as tender, I sometimes go this route if I'm trying to keep it a little healthier and cut down on the fat.
You can skip the steps of adding the flour and water mixture and the sour cream, if desired. Adding these steps thickens the juices, giving it that classic beef stroganoff sauce. However, I often skip these steps if I'm pressed for time or if I know I'm serving the leftovers as an open face roast beef sandwiches later. It's delicious either way.
- 2-3 lbs. chuck or sirloin roast
- 1 t. salt
- 1/4 t. pepper
- 1 md. yellow onion, diced (or can use 1/2 c. frozen chopped onion)
- 1/4 t. garlic powder
- 1 T. worcestershire sauce
- 14.5 oz. can beef broth
- 1 T. ketchup
- 1/3 c. flour (optional)
- 6 T. water (optional)
- 4-8 oz. sliced mushrooms (optional)
- 1/2 c. sour cream (optional)
Season meat with salt and pepper and place in slow cooker. Sprinkle onion on top.
Combine garlic powder, worcestershire, beef broth, and ketchup. Pour over top of beef and onions.
Cook on low 7-9 hours or high 4-5.
Optional step, see notes above. About 30 minutes before the cook time ends, whisk flour and water until well combined. Pour mixture into slow cooker and stir together. If you are using mushrooms, add them at this time as well. Cook on high for 30 more minutes.
Optional step, see notes above. Add sour cream just before serving and stir to combine. Slice or shred and serve.
If using leftovers to make open face roast beef sandwiches I often skip Steps 3 and 4 (see notes above). To make the sandwiches I reheat the shredded meat, place it over a piece of toasted bread, top it with a slice of mozzarella or swiss and put it under the broiler until the cheese is melted and starts to bubble.
Source: Mel's Kitchen Cafe (with a few slight adaptations)