Slow Cooker Round Steak Stroganoff
To say this Slow Cooker Round Steak Stroganoff recipe was an unexpected victory is an understatement. I didn’t take any pictures to document the process because I didn’t expect it to turn out this good. I had a rough idea of what I was going to do to turn the round steak into stroganoff once it was done in the slow cooker after a day at work. But, sitting down and enjoying that first bite was a genuine surprise. I had a second helping and took my pictures of that bowl because that was all I could to capture this win. I then had to madly recount what I had done, and what amounts of the ingredients. So, this is my on-the-fly, Thursday night, making it up as we go along Slow Cooker Round Steak Stroganoff.
Modifiers and substitutions will be at the bottom like always for anyone that needs to make adjustments. Possibilities include: Dairy-free
Slow Cooker Round Steak Stroganoff
Round steak needs a lot of cooking time to develop it's rich, tender flavour and texture. This Slow Cooker Round Steak Stroganoff takes no time to put together on a busy week night with lots of leftovers to enjoy. Rich, satisfying and comforting, perfect for a chilly evening or when the craving hits.
- Slow Cooker
- 1-1½ lbs Round Steak
- 1 cup Beef or Vegetable Stock
- 1 tbsp Dehydrated Onion (or ½ small onion diced)
- 1 tbsp Granulated Garlic (or 1-2 cloves diced)
- 398 ml Milk
- 398 ml Water
- 1 tsp Salt
- 2½ cups Uncooked Pasta (I used Rotini – it holds sauce well)
- 1 cup Grated Cheddar
- ½ cup Sour Cream
- 1 tsp Yellow Mustard
- 2 cups Sliced White Mushrooms
- 2 tbsp Butter
- Salt and Pepper (to taste)
Morning Slow Cooker
Optional: In a pan on medium high heat sear the round steak on both sides. I cooked this with a frozen round steak.
Combine the stock, onion, and garlic in the slow cooker and set in the round steak.
Cook on low for about 6 hours.
When you get home – doing two things at once
In a large pot combine the milk, water, and salt. Bring to a low boil on medium heat. This will be the pot that everything is combined into, so pick a big pot.
In a large pan on medium heat, melt 2 tbsp butter
Once the milk and water is boiling add your uncooked pasta, stir occasionally until al dente. The milk water will reduce down as it cooks and you shouldn't have to strain the pasta.
Once the butter is melted in the pan, add in your mushrooms, salt and pepper, and stir occasionally until brown and golden. Set aside.
Add the grated cheddar, sour cream and yellow mustard to the cooked pasta. Mix thoroughly and the sauce will continue to thicken. Once you are happy with the consistency remove from heat and set aside.
Put it all together
Remove the round steak from the slow cooker and shred.
To the large pot with the cheesy pasta, add the shredded round steak and sautéed mushrooms. Combine thoroughly and taste for seasoning, it may need more salt and pepper.
Ry’s Rating: 9/10
Modifiers and Substitutions
Dairy-Free: I swapped in plant-based butter, cheese, and sour cream. I like to use a full fat coconut milk to cook the pasta. The fat in the coconut milk helps create a rich, creamy sauce. #Notasponsor, but I love the Grace brand coconut milk, the can always needs shaking because the fat rises and seals the top. But it’s so lovely, mild flavour and cooks beautifully.
Cauldron Corner
- Beef: Energy, excitement, aggression, strength
- Dairy: Positivity, joy, health, accomplishments, higher energies, inspiration
- Garlic: Strengths, courage, endurance, protection, health, inspiration, male fertility
- Mushroom: Strength, courage, healing, health, hidden truth, psychic powers, new changes, rebirth
- Mustard: Faith, endurance, courage
- Onion: Promises, oaths, protection, banishing, warding, spirituality, energy, psychic powers, male fertility
- Pepper: Protection, purification, cleansing, banishing. Also antiseptic
- Salt: Protection, purification, barrier, shield
- Wheat: Conception, rebirth, fertility, abundance, prosperity, Goddess