This Slow Cooker Beef Stroganoff recipe has creamy bites of beef, with earthy mushrooms, and is made ultra-luxurious with the addition of port wine. It blows all other beef stroganoff recipes away!
I have been really feeling nostalgic for some reason lately.
Maybe it is that my Dad’s birthday is coming up soon. It will be 5 years ago, this Thanksgiving, that he passed away. He would have been 82 this year, and I can guarantee you that he would be just as smart, loving, and sarcastic, as ever. He was always the one you could count on for a supportive word, or a smart ass comment, sometimes in the same sentence! He blessed my kids and I with his looks, quick wit, and a couple of weird cowlicks that make styling my hair damned near impossible some days!
He could be a picky eater.
Scratch that, he was always a picky eater! When I was growing up he drove my Mom nuts with his limited acceptable menu items. Oh, she could make anything she wanted to, he just wouldn’t eat it. He would grab himself a box of mac and cheese, or a TV dinner, and be quite happy with it.
He had absolutely no desire to broaden his horizons, or expand his pallet. So any “wild” dishes or ingredients were limited to what my Mom would fix for herself. Oh, she would try to get me to eat them too, but I was a Daddy’s girl and if he wouldn’t eat them, I sure wasn’t going to.
It drove my mother nuts!!
So from the earliest time I can remember, my Dad was a meat and potatoes kind of guy. Oh he would branch out and eat pasta, or rice now and again, and even a tuna noodle casserole from time to time, but give him beef and taters and he was a happy man.
The dishes that bring back so many childhood memories are ones that fit into that category. Meatloaf was a huge hit in our house, as well as Spaghetti with Meat Sauce, made with jarred sauce of course. But on special occasions my Mom would make Beef Stroganoff. Now her version used condensed mushroom soup, but as a kid it just seemed so fancy, like we were eating a fancy restaurant kind of meal. I have no idea why.
Fast forward a uummmm few years. I am now a food blogger, with a pretty picky eater of my own.
Oh, he is not in the realm of my Dad kind of picky, but picky non the less. He is actually more of a complainer.
He will eat it, but I will hear about it. It still baffles me that he says anything when, once he gives it a try, he almost always likes what I have made.
I think he just likes to drive me crazy *sigh*
I though I got rid of that problem when my kids moved out! And what really drives me crazy is when I miss opportunities to make dishes because I somehow missed ingredients or dishes that he likes. I mean, we have been together for almost 7 yeas and I just found out this past year that he loves pumpkin.
Ummmm hellooooo, how ya gonna hold out on a food blogger like that??
His response was that I never asked, and I have to admit that he was right. I just assumed, and you know what it means when you assume? No body is getting anything pumpkin, that is what!
OK lets flash to last week. I am working up my menu and thinking about what dishes you all would like to see on the blog.
So many of you have asked for more slow cooker recipes, and I am really starting to get into coming up with them. I have gone from a random few times a year slow cooker girl, to what sometimes feels like a rabid “I have to cook everything in my slow cooker” person.
With that goal in mind, I have been trying to combine either healthy types of dishes with the slow cooker, like my Slow Cooker Chicken Enchilada Quinoa, or flashback recipes, like my Slow Cooker Chicken Noodle Soup.
On this day, with thoughts of my Dad playing in my head, I decided to go with a flashback, hoping that Kevin would enjoy it. So when he got up and came downstairs asking what I was making for dinner (the house smelled amazing), I cautiously said that I was making beef stroganoff. Out of the blue his eyes lit up and he said, “I love beef stroganoff!”.
Seriously? I really need him to make a list of something!
I used port wine to make this recipe over the top incredible. I knew it would be good because I use port in my Cream of Mushroom Soup, and it is amazing, so I had to use it in this one. I know it might seem like a random ingredient to buy, but it is sooooo worth it. So please please please don’t leave it out!
This also freezes well, so I make a full batch even though it is just the 2 of us, and freeze the leftovers in two serving bags. Just boil up some noodles, toss together a side salad, and you have yourself a fabulous meal that took you no time at all!
MORE GREAT SLOW COOKER IDEAS;
Slow Cooker Garlic Chicken with Artichokes
The Best Slow Cooker Bolognese Sauce
Slow Cooker Mexican Breakfast Casserole
Yield: 6 to 8 Servings
Slow Cooker Beef Stroganoff with Port Wine
This Slow Cooker Beef Stroganoff is everything you want it to be. Creamy bites of beef, with earthy mushrooms, made ultra luxurious with the addition of port wine. It blows all other beef stroganoff recipes away!!
prep time: 15 MINScook time: 8 hourtotal time: 8 hours and 15 mins
INGREDIENTS:
- 3 pounds Certified Angus Beef ® brand stew beef
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 1 1/2 pound cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 1/2 cup beef stock
- 1/2 cup port wine (I used a tawny port)
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoon fresh thyme leaves, chopped (or 2 teaspoons dried)
- 1 tablespoon paprika
- Kosher salt
- Fresh cracked black pepper
- 4 ounces cream cheese, cut into chunks
- 1 cup sour cream
- 1/2 cup fresh parsley leaves, chopped
- Cooked egg noodles
INSTRUCTIONS
- Toss beef in a large bowl, with salt, pepper, and flour until well coated.
- Heat olive oil in a skillet over medium-high heat, and the meat to brown in batches. Don’t overcrowd the skillet. Transfer to 6-quart slow cooker, along with any flour that remains in the bowl.
- Deglaze skillet with the beef stock and port, making sure to scrape up all of the browned bits of meat from the bottom of the skillet. Next, add the dijon mustard and Worcestershire. Pour into the slow cooker.
- In the same skillet add butter, sauté onions, mushrooms, and garlic until softened, about 5 minutes. Place in the slow cooker.
- Add the thyme, paprika, and salt and pepper to the slow cooker. Stir, cover and cook on low for 6 to 8 hours, or high 4 to 5 hours.
- When there are 20 minutes left on the cooking time, add the cream cheese and replace the lid to allow it to melt.
- Stir cream cheese into the sauce and then the sour cream and parsley. Replace lid and cook on low for a few more minutes until heated through.
- Serve over cooked egg noodles.
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