Daria's Slow Cooker Beef Stroganoff

"Good base recipe - but I had to change so many things to make it perfect (and succeeded after several tries). Therefore, can only give it 3 stars. I used beef stew meat instead of top round steak, a w..." See morehole onion instead of half, 8 ounces of fresh mushrooms instead of canned, 2 cloves of garlic instead of 1, a tablespoon of worcestershire sauce instead of just a teaspoon, 1/2 cup of red wine instead of 1/4 cup of white wine and 1/4 cup of water, a tablespoon of cornstarch in addition to the flour, just 8 ounces of sour cream instead of 16, and added 4 ounces of cream cheese. I followed the same directions, except adding the fresh mushrooms at the end for just the last hour of cooking. So, after all of those changes - it has become THE Stroganoff recipe for our family!"

"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 us..." See moreed 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!"

"This is an excellent base recipe. I made quite a few changes, and it turned out great. The cut of meat should probably be beef stewing meat, it does better than a lean cut in a slow cooker. I used ..." See morefresh mushrooms, green onions instead of chives, beef broth in place of bouillon and wine, and only used 8 oz. sour cream. To thicken it up more, I added 4 oz. cream cheese with the sour cream, and I also boiled my noodles til al dente' and added them to the crock. After an hour, it was the perfect consistency. Thanks so much!"