Beef Stroganoff

Original Recipe


This was great after being in the slow cooker for ~8-9 hours. Makes 8 servings.



  • 2.5 lbs. beef eye of round or bottom round roast, all fat trimmed
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 12 oz. whole baby bellas or mushrooms of your choice
  • 1.5 tbsp Worcestershire sauce
  • 1.5 tbsp. whole grain mustard
  • 1.5 tsp. balsamic vinegar
  • 1.5 cups beef broth
  • 3 tbsp. flour
  • 1/2 cup low fat sour cream
  • 1/4 cup low fat cream cheese
  • 1-2 tsp. fresh thyme


  1. Season the beef liberally with salt and pepper.
  2. Add the beef, onions, garlic, and mushrooms to the slow cooker.
  3. Stir together the Worcestershire sauce, mustard, vinegar, broth, and flour. Add to the slow cooker along with the bay leaves.
  4. Cook on low for 8 hours. In the last 15 minutes of cooking, stir in the sour cream, cream cheese, and thyme.

Slow Cooker Cheese Dip

1 lb ground beef

1 lb spicy breakfast sausage

1 large package Velveeta

1 lb Monterrey Jack or Colby

8 oz Cream Cheese

1 med onion diced

1 can of Rotel tomatoes

To Taste:



Onion Powder

Garlic Powder

Cayenne Pepper


  1. Brown ground beef and sausage in medium skillet over medium-high heat, stirring to break up meat. Drain. Transfer to 4 – quart slow cooker

  2. Add all ingredients to slow cooker. Cover; cook on HIGH 1 1/2 to 2 hours or until cheeses are melted. Serve with breadsticks and tortilla chips.