Best Classic Beef Stroganoff Recipe

Best classic beef Stroganoff recipe. Famous beef Stroganoff cooked in a slow cooker. Very easy and super delicious! If you like beef Stroganoff, please check beef Stroganoff cooked in a pressure cooker. You may also like Succulent Steak Recipe

Slow Cooker Succulent Steak Recipe

Beef round steak with mushrooms, spices, and Worcestershire sauce cooked in a 4-6-quart (4-6 L) slow cooker.

Makes 4 servings

Ingredients: 1½ pounds (720 g) beef round steak, cut into slices, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon each: freshly ground black pepper, paprika, 2 large yellow onions, peeled and sliced, 4 oz (120 g) can sliced mushrooms, drained, 1/2 cup (125 ml) beef broth, 2 teaspoon Worcestershire sauce, 2 tablespoons all-purpose flour, 3 tablespoons water
Instructions: In a small mixing bowl, combine 1/4  all-purpose flour, salt, black pepper, and paprika. Mix well. Cut beef round steak into 5-6 pieces. Dredge steak pieces in flour mixture until lightly coated.

Layer half of the sliced onions, half of the seasoned steak, and half of the mushrooms into the slow cooker. Repeat with the layers.

In another small bowl, combine beef broth and Worcestershire sauce. Mix well and pour over the beef mixture in the slow cooker. Cover the cooker and cook on low-heat setting for 8-10 hours, or until beef is tender.

Turn off the slow cooker and open the lid. Remove the cooked steak from the cooker and transfer it to a serving platter. Keep warm. In a small glass bowl, combine 2 tablespoons of all-purpose flour and water. Mix until the flour dissolved completely.

Stir flour mixture into drippings. Cook on a high-heat setting for a further 10 minutes. Pour gravy over the cooked steak and serve immediately.

Best Classic Beef Stroganoff Recipe

Ingredients

• 2 tablespoons all-purpose flout
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon paprika
• 2 pounds (960 g) boneless beef round steak
• 10¾ 0z (325 ml) can cream of mushroom soup
• 1/2 cup (125 ml) water
• 1 envelope dried onion soup mix
• 9 oz (270 ml) jar sliced mushrooms, drained
• 1/2 cup (125 ml) sour cream
• 1 tablespoon minced fresh parsley

Method