Beef Stroganoff

  • 2 pounds Round Steak
  • 1 1/2 cups water
  • 1/4 cup soy sauce
  • 1 Tablespoon worcestershire sauce
  • 1 teaspoon salt (optional)
  • 1 teaspoon rosemary (optional
  • 1/2 cup sliced mushrooms
  • 1/4 cup chopped or sliced onion
  • 2 Tablespoons flour
  • 1/3 cup sour cream


1. Partially or fully thaw the round steak to remove and plastic between the meat. 

2. Place the round steak into the crock pot or instant pot with the water, soy, worcestershire sauce, salt, and rosemary.  In the crock pot cook on low 4-6 hours or in the instant pot 40 minutes pressure cook with a natural release of at least 15 minutes.

3.  In a skillet add your onions and mushrooms and begin to soften with a quarter cup of water or the broth from the round steak. Cook on medium until desired softeness (about 2 minutes).  

4.  Remove meat from the crock pot or instant pot and place into skillet.  I like to cut off and remove any fat at this time.  

5. Take 1/2 cup broth and add directly to the meat.  Take another 1/2 cup broth and mix with 2 Tablespoons four.  Once well mixed add to the skillet and stir well.

6.  Once skillet is warm and broth stirred well into gravy add sour cream (I often cheat and don't measure, a little extra sour cream never hurts).  Stir well and serve over egg noodles.


As a busy mom I should be great at crock pot and instant pot meals but I'm just not.  This however is one of my staples in the fall and winter.  Stroganoff is simply a good comfort food when the weather is colder.  I've been known to cheat and use a can of cream of mushroom soup instead but I love the rosemary flavor and knowing its simple healthy ingredients.  I've recently switched to low sodium soy and cutting the salt.  Salt helps to further tenderize the meat but with the slow cooking and the local butcher tenderizes all of our Goodpasture Round Steaks so that salt really isn't needed.

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