Comments on: Easy Beef Stroganoff with Parsley Noodles

By: P ~ The Saucy Southerner

P ~ The Saucy Southerner — Mon, 29 Sep 2014 11:29:51 +0000

Lisa, You could make it in a crock pot, but it wouldn’t be the same because you’d be missing the searing of the beef step. If I was adapting it for a crock pot, I’d add everything down to the flour, with the butter melted and poured over the top so when you add the flour it coats everything in the crock pot (that will minimize the lumps). Then add sherry, beef stock and Dijon mustard and cook on low for 8 hours, or high for 4. You want your beef tender. Add the cream and sour cream, but don’t allow the sour cream to boil, or it will curdle. Serve over cooked noodles. Of course, I haven’t tried it this way…because I was making a quick version…only 35 minutes. So, if you try it, I can’t guarantee the results. Do tell me if you try it. Thanks for asking. P~

By: Lisa

Lisa — Sat, 27 Sep 2014 23:17:56 +0000

How could this be adapted to a Dutch oven or crockpot?

By: P ~ The Saucy Southerner

P ~ The Saucy Southerner — Sun, 12 Jan 2014 11:26:22 +0000

Chrissa, thank you for trying it! And thank you, too, for taking the time to comment. So happy you enjoyed it! P~

By: Chrissa Givens

Chrissa Givens — Sun, 12 Jan 2014 06:51:31 +0000

I cooked this tonight and is very delicious! Thanks for sharing your recipe!

By: P~

P~ — Fri, 08 Nov 2013 04:25:11 +0000

It’s one of our favourite Fall and Winter meals. Let me know if you try it! P~

By: addie | culicurious

addie | culicurious — Fri, 08 Nov 2013 01:16:26 +0000

I’ve never actually made stroganoff – I’ll have to try this one one day!! Looks fantastic!