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Hungarian Beef Stroganoff for the Slow Cooker

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“I know, I know, crock pot recipes are supposed to be throw the stuff in, come back later it is done. Trust me though, the prep work in the beginning pays off big time. I serve this over hot buttered pappardelle (egg noodles). This is also good without the sour cream/flour mixture. Adapted from Not Your Mother's Slow Cooker Cookbook.”
READY IN:
6hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a very large skillet, heat 1.5 tbsp oil.
  2. When very hot, add the beef and brown on all sides, 3-4 minutes total.
  3. Put the meat in the slow cooker.
  4. Add the remaining oil (1.5 tbsp), and when warmed add the onions and peppers.
  5. Brown slightly, stirring occasionally (about 5 minutes).
  6. Stir in the mushrooms, and continue to cook for another 2 minutes.
  7. Stir in the paprika.
  8. Add the broth and bring to a boil.
  9. Scrape the sides & bottom of the pan to release any browned on bits.
  10. Pour this mixture in the slow cooker.
  11. Add the tomato paste, marjoram, and caraway seeds to the cooker.
  12. Stir to combine.
  13. Add the garlic and submerge.
  14. Cover and cook on the low setting for 6-8 hours, I like to go closer to 8 hours to develop the flavors more.
  15. Prior to serving, remove and discard the garlic.
  16. Combine the flour and sour cream, then stir into the meat mixture.
  17. Serve over buttered noodles.

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