Slow Cooker Pork Stroganoff
From elgourmand2 9 years ago
- 30 min + 6 hrs. to make
- Serves 4-6
I think I got the original of this recipe with my first Crock Pot. It must be old as it doesn’t use canned cream of mushroom soup. Got a yen for this and didn’t have any beef handy. I reckon beef, pork, lamb (if you can afford it), venison or goat will work. Read more The pork worked just fine. See less
Ingredients
- • 2 lbs. (1 kg.) pork shoulder, cut into short thin strips. shopping list
- • 1 onion, diced. shopping list
- • 1 clove garlic, minced. shopping list
- • 2 medium bay leaves. shopping list
- • 1-1½ cup button or oyster mushrooms, cleaned and sliced. shopping list
- • 1 cup beef broth. Can sub chicken or veggie. shopping list
- • 2 Tbs. Dijon mustard. shopping list
- • 1 Tbs. Worcestershire sauce. shopping list
- • ¼ cup dry red wine. shopping list
- • 2 tsp. salt. shopping list
- • 2 tsp. dried basil. shopping list
- • ¼ tsp. freshly ground black pepper. shopping list
- • ¾ tsp. dried thyme. shopping list
- • 2 Tbs. cornstarch dissolved in ½ cup beef broth. Can sub chicken or veggie broth. shopping list
- • 6 oz. cream cheese. shopping list
- • ¾ cup sour cream. shopping list
- • ¼ cup chopped fresh parsley. shopping list
- • 16 oz. (500 g) any short pasta. Bowties are the usual choice. shopping list
How to make it
- 1. Layer the ingredients in the slow cooker in the following order: Bay leaves, Onions/garlic, mushrooms and beef.
- 2. In a small bowl, combine the broth, wine, mustard, Worcestershire sauce, salt, pepper, basil and thyme. Pour over the beef in the slow cooker.
- 3. Turn on the slow cooker and Go surfing. See Photo
- 4. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
- 5. When the Stroganoff is ready put on a large pot of boiling salted water and cook pasta al dante.
- 6. 20 minutes before you serve this, turn the Crock Pot to high, add the beef broth/cornstarch mixture and stir to combine. Fish out the bay leaves. Cook for another 20 minutes or until thickened.
- 7. Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley and heat through. Add salt, pepper and mustard to taste.
- 8. Serve over hot egg noodles.
People Who Like This Dish 3
- modelsmom Worcester, MA
- MamasRecipeCorner Yukon, Ok
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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