Slow Cooker Beef Stroganoff

Plate of Beef Stroganoff with title Slow Cooker Beef Stroganoff from Kathryn Seppamaki Simple Clean Living

I have had several people who have asked me about slow cooker recipes and I definitely want to provide. It’s so much more simple to throw everything in the slow cooker and let it cook away for the rest of the day. When dinner time comes….voila! So here is a recipe for slow cooker beef stroganoff.

I’m all for less muss and fuss, while still having food that is whole, real, healthy, and yummy! This recipe is just perfect for that! Simple to fix and incredibly tasty too! Of course I love dishes like this.

You can serve this over rice or pasta for a gluten free version, or over cauliflower “rice”, zucchini pasta or potatoes for grain free, and for a special treat, top it with some fresh cut chives and a dollop of fresh sour cream!

Here is the recipe for two!

5 from 1 vote
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Slow Cooker Beef Stroganoff for Two

Cuisine Slow Cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 2

Ingredients

  • 3/4 lb lean beef, cubed Eye of round roast, sirloin tip or top round roast
  • 2 tbsp arrowroot powder
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1/4 tsp oregano
  • 1/2 med onion chopped
  • 1/2 cup mushrooms sliced
  • 2 cloves garlic minced
  • 1/2 cup broth
  • 1/2 cup sour cream

Instructions

  1. Spray crock pot with organic extra virgin olive oil

  2. Add all ingredients except sour cream to crock pot

  3. Allow to cook on low for 8-9 hours.

  4. minutes before serving, add the sour cream.

Recipe Notes

To make this grain free, serve over zucchini pasta or cauliflower “rice”. Serve this dish over pasta, quinoa or brown rice for gluten free. If the meat is cubed before freezing, be sure to thaw. Should be cooked until it reaches an internal temperature of 165 degrees F.

Here’s the full recipe!

5 from 1 vote
Print

Slow Cooker Beef Stroganoff

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings

Ingredients

  • 1½ to 2 pounds lean beef cubed (Eye of round roast, sirloin tip or top round roast)
  • ¼ cup arrowroot powder
  • ½ tsp sea salt
  • tsp black pepper
  • 1 med onion chopped
  • 8 oz. package of mushrooms sliced
  • 2-3 clove of garlic minced
  • 8 oz bone broth or homemade beef broth
  • 1 cup sour cream
  • 1/2 tsp oregano

Instructions

  1. Spray crock pot with organic extra virgin olive oil
  2. Add all ingredients except sour cream to crock pot
  3. Allow to cook on low for 8-9 hours.
  4. minutes before serving, add the sour cream.

4 Comments

  1. this was the first slow cooker recipe i ever made and it was DELICIOUS and is works with our healthier diet of healthier fats and no gluten or refined sugar. served it over rice and that worked fine instead of pasta! and it was not hard for my husband and i to do together! thanks for kicking off our new lifestyle of cooking more and healthier.

  2. If you wanted to serve this with cauliflower, not riced but just regular cauliflower would you add it to the crock pot with all the other ingredients or cook it separately once the meat was done?

    1. You can absolutely add it with the other ingredients. Cauliflower won’t break down in the cooking process, so it can cook the entire time without issues!

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