Crock Pot Beef Stroganoff with Sirloin Steak
This delicious beef stroganoff recipe is a great way to use grassfed sirloin steak and locally grown mushrooms. I used oyster mushrooms, but you can try any variety.
While stroganoff is typically served over egg noodles, it is also great with mashed potatoes or spiralized zucchini noodles.
I have given 2 cooking methods for this recipe, depending on your time and schedule. Method #1 involves browning the meat in a skillet, then cooking in a crock pot for 4 hours. Method #2 skips browning the meat, and simply cooks everything for 8 hours in the crockpot. I have tested both versions and found the finished results very similar.
Crock Pot Beef Stroganoff with Sirloin Steak
- 1 package sirloin steak (1-1.5 lbs)
- 1/2 onion, sliced (about 4 oz.)
- 6-8 oz. of mushrooms, chopped
- 1 cup beef broth or stock
- 1 T. stone ground or Dijon mustard (optional but very tasty)
- 3/4 tsp salt
- 1/8 tsp pepper
- 1 T. tapioca starch
- 1 cup sour cream
Cooking Method #1:
Cut the sirloin steak into thin strips. (I find using a kitchen scissors is easier than a knife.)
Heat a large skillet. Add the beef strips and cook until no longer pink on the outside. You may want to do this in two batches to prevent crowding the pan. Transfer to a crock pot.
Add all remaining ingredients except tapioca starch and sour cream. Cook on high for 4 hours.
When beef is tender and ready to serve, stir in the tapioca starch. It will thicken within a minute. Stir in the sour cream and serve.
Cooking method #2:
Cut the sirloin steak into thin strips. (I find using a kitchen scissors is easier than a knife.)
Add the beef and all ingredients except tapioca starch and sour cream to a crock pot. Cook on low for 8 hours.
When beef is tender and ready to serve, stir in the tapioca starch. It will thicken within a minute. Stir in the sour cream and serve.
Makes 3-4 servings.
Note: Although I usually like to freeze leftovers, this recipe does not freeze well due to the sour cream (it will separate after thawing).