For an easy family meal, look no further than a classic Beef Stroganoff dish, which incorporates meat, pasta and a hearty sauce. This classic beef recipe uses ingredients commonly kept on hand, such as egg noodles, dijon mustard, beef broth, and garlic, for an easy and delicious family meal. For an extra addition and an added boost of flavor, this dish can be garnished with plenty of dried dill, although freshly chopped dill works just fine as well.
1 (1-pound) top round steak (1 inch thick), trimmed
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
How to Make It
Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
I made this last night. Agree with the other reviewers, this was very bland. I ended up adding 1 1/2 teaspoons of Thyme, 1 tsp of garlic powder and an extra 1/2 teaspoon of dill. Won't make this again.
Basics are okay. I think a tougher piece of meat would do better as the top round tends to fall apart. Also had the same problem as other reviewers with the sauce being too thin. Next time I would add more flour and mushrooms to the mix. Also a bit bland thought that is not uncommon for eastern european food. More mustard might do the trick without adding more calories.
Followed recipe exactly as stated. When I opened the lid at the end of cooking time, I was horrified to find that there was little to no meat left. Where did it all go?! The flavor was just ok, kinda bland. Not a repeat recipe.
I adapted this recipe and added double the amount of broth with flour. Mine turned out great! I can't wait to make it again! Only adaptation I'll add next time is less pepper - it turned out just a little too spicy, but i may have been heavy handed with the black peper. The meat was tender and delicious, mine might have turned out less dry because of the added mixture so I'd reccomend doubling the broth/flour mixture to cover the meat in the slow cooker.
I took the advice of others and adapted this recipe by adding more broth to cover, adding more mushrooms at the end, using Greek yogurt, and whole wheat noodles. Everything worked except the additional broth which caused the mixture to be too soupy, so be careful if you increase the broth. I have finally decided that the problem with the beef texture is simply that round steak is not the best cut for this dish. Maybe a low fat ground beef or loin cut?