Creamy Beef Stroganoff Over Rice
photo by Redsie
- Ready In:
- 8hrs 20mins
- Brown ground beef in large skillet; add onions, garlic and mushrooms.
- Saute until onion is golden brown.
- Put in Crock Pot with all remaining ingredients except sour cream and flour.
- Stir thoroughly.
- Cover and cook on low 6-8 hours (or on High 3 hours).
- Stir in sour cream and flour 1 hour before serving.
- Serve over hot buttered noodles or rice.
Questions & Replies
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This is what my mom used to make when I was a little girl! I was so grateful to find it again. She (and I) used beef tips cut into small pieces, and the crockpot makes it so tender! To cook a little faster, try cooking on HIGH for 2 hours, LOW for 2 hours, add the sour cream, and then cook on LOW for an additional 1 hour. I have found that cooking on HIGH for 3 hours doesn't make the meat as tender, but cooking this way only takes 5 hours and is great to plug in in the morning to have ready by lunch! Yum!!! (Also -- you can use ketchup instead of tomato paste.)
I used fresh mushrooms instead of canned, as I had some extras on hand and we like them better than the canned anyway. I used low sodium beef broth in place of the bouillon, and omitted the tomato paste. It was a great dinner that we all enjoyed over whole wheat noodles. We will make again many times, especially in the winter when we're looking for something comforting and hot to warm our innards! Thanks Christine!
I made this using only one onion and subbed a can of French Onion soup in place of the beef bouillon. I also chose to leave out the salt and the tomato paste. For the mushrooms, I used a can of portobellos, diced up small so the kids wouldn't see them! I was very happy with how well this turned out, especially considering the ease of making it. Served it over egg noodles, but DH and I both agree that it would be great over mashed potatoes as well. Will definitely make it again.