Slow Cooker Recipes: Daria's Slow Cooker Beef Stroganoff

May 17, 2010 Soooo good! I dissolved the beef bouillon in 1 Tbl. water before adding. I used 1/2 the sour cream, as others suggested (light or fat-free sour cream works just fine), and it was perfect! I also used a package of fresh mushrooms, layered last on the top. Mine needed to cook only 5 hours on low. My preference is thickly sliced onions, instead of chopped ones, and to stir in the sour cream just before serving. Serve on a platter with egg noodles around the edges, and the beef stroganoff in the middle - very pretty display. Steamed broccoli goes well with this dish. One note: I made this once with double the meat, so I doubled the sauce ingredients -- bad idea! It had WAY too much liquid. Next time I double the meat, I will leave the other ingredients as stated. Note: After reading another review, I decided to sprinkle the meat with garlic powder as well, increase the Worcestershire to 1 Tbl., increase the garlic to 2 cloves, leave off the bouillon and water, increase the wine to 1/2 cup, and add 1 Tbl. cornstarch in addition to the flour (I mixed it with the wine). All WONDERFUL suggestions. Big difference in the flavor & thickness of the sauce (had been too watery before). Thanks for the recipe!

—KRANEY 

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