Slow-Cooked Beef Stroganoff
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This Beef Stroganoff recipe takes the classic beef stroganoff recipe and turns it into an easy slow-cooker meal. Tender beef, hearty mushrooms and a creamy sauce poured over a bowl of warm egg noodles is the definition of comfort food. It also re-heats well. Read on to enter the giveaway!June is National Dairy Month and I for one am thankful for dairy. Butter, cheese, milk, yogurt; I wouldn’t want to cook without them! It’s also perfect timing for the release of this cookbook that compiles recipes from America’s dairy farmers, The Dairy Good Cookbook.
Great big thank you to all of the families who work hard to produce all the wholesome dairy products that our family enjoys and to Dairy Good for sponsoring this post (as always, the opinions and text are my own).
Ingredients for Slow-Cooked Beef Stroganoff:
1 1/2 lbs beef stew meat
1 Tbsp vegetable oil
2 cups sliced fresh mushrooms
1/2 cup sliced green onions or chopped yellow onion
2 garlic cloves, minced
1/2 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp smoked paprika or paprika
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
8 oz sour cream
1/3 cup all-purpose flour
2 tsp snipped fresh dill, plus more for garnish
12-16 oz cooked egg noodles
How to Make Crock Pot Beef Stroganoff:
1. Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.
2. In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.
3. Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.
4. (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.
5. Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.
Slow-Cooked Beef Stroganoff + Giveaway
Ingredients
- 1 1/2 lbs beef stew meat
- 1 Tbsp vegetable oil
- 2 cups sliced fresh mushrooms
- 1/2 cup sliced green onions or chopped yellow onion
- 2 garlic cloves, minced
- 1/2 tsp dried thyme, crushed
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp smoked paprika or paprika
- 1 bay leaf
- 1 1/2 cups beef broth
- 1/3 cup dry sherry
- 8 oz sour cream
- 1/3 cup all-purpose flour
- 2 tsp snipped fresh dill, plus more for garnish
- 1 lb Cooked egg noodles to serve
Instructions
- Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.
- In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.
- Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.
- (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.
- Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.
Recipe Credits: Recipe from The Dairy Good Cookbook (Andrews McMeel Publishing, LLC).
A little about this cookbook:
*113 everyday, family-friendly recipes shared by the folks who work hard to create the dairy products we love.
*You get a glimpse of the families that produce the dairy products in your fridge. I particularly liked reading about the Lourenzo family from Oregon who get their children involved with their farm. It’s similar to our family’s story (minus the cows, of course). We also love to get the whole family involved with our blog; developing recipes together and giving our son a deeper appreciation for what’s on his dinner plate. The book doubles as a teaching tool to show kids where their dairy products come from.
*The Dairy Good Cookbook is available in stores nationwide or can also be purchased online through Amazon, Barnes and Noble or Indie Bound.
Through The Dairy Good Cookbook, dairy farmers share their secret (and not so secret) stories, traditions, and family recipes that have been passed down through generations. For a chance to win a copy of The Dairy Good Cookbook and a $75 gift card, share a recipe or dish that celebrates your love of dairy (meaning that the recipe or dish must include cow’s milk, cheese and/or yogurt) as well as a story of how that recipe or dish has been passed down through the generations in your family, or is tied to a special tradition or occasion meaningful to you.
Entry Instructions (giveaway ended):
You may receive (1) total entry by selecting from the following entry methods:
1. Leave a comment in response to the sweepstakes prompt on this post
2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha,
I love mushrooms in stroganoff, but my family doesn’t. I usually cook extra noodles to make up for the mushrooms.
Any suggestions on what I can replace the mushrooms with?
Hi Mary, you could omit them or add onions for extra flavor. I hope you love this recipe.
Made this for my husband, we loved it. I had cooking sherry not dry sherry, it turned out delish!! Thank you for sharing.
You’re welcome, Cindy. We’re so glad that you both loved it!
I’ve literally had this open on my browser for a couple months and finally decided to make it. It was super tasty!! thank you so much for sharing. the only thing I changed was using red wine instead of the sherry. I look forward to looking for more recipes. thank you!
Hi Eric! That’s wonderful. Thank you for the feedback and I hope you find many more recipes to enjoy. 🙂
After my husband had heart issues and we had to watch sodium, making our old recipe with condensed soup was no longer an option. After trying many other recipes, this is our new favorite….and even better than the old soup version!!
I’m so glad you found a new favorite. Thank you for sharing.
Dumb question, but for the two cloves of garlic after the 8-10hrs, do you remove them along with the bay leaf, or do I mince the cloves of garlic prior to adding them to the dish?
Hi Jacob! Yes, see the ingredient list, the recipe calls for 2 cloves of minced garlic so there is no need to remove them with the bay leaf. I hope you love this recipe.
Help! I have a 7lb usda choice beef eye of round. Should I cook this in a crock pot for stroganoff?
Hi Karen! I have not tested this recipe with that specific cut of meat. I would still follow the instructions as closely as possible and brown the meat. This recipe used 1.5lbs of meat.
Hey Natasha I only found cooking sherry. It doesn’t say dry on it. Is it ok if I use that?
Hi Yelena, I would not recommend cooking sherry since it has salt and other add-ins that are not desirable. It tends to change the flavor profile of this dish and can also be sweeter.
Dry sherry is a alcohol and can be purchased at a liquor store
This looks so tasty! Can I put the meat straight in the corckpot without browning it first?
Hi Haylie, I suggest following the recipe for the best taste, texture and appearance.
I made this recipe with chicken breast. I did the entire recipe as written, with little changes. Came out amazing!!! I absolutely love your recipes, I have never had any trouble with them, and best of all, they always come out perfectly!! Thank you so much!
Thank you so much for sharing that with me, Jen! I’m so glad you enjoyed it!
Did you ever try it with merlot instead of dry cherry?
Thank you,
Danielle
Hello Danielle, I honestly haven’t tried that yet to advise how it would turn out. But I saw someone else commented this “Made this today! Used red wine, as I didn’t have sherry. It was amazing” I hope that helps.
Everyone loved it. Served it with a side of steamed cauliflower. Definitely goes on my short list for our cold Canadian winters.
I’m so happy to hear that, Jackie. Thank you for sharing that with us!
Is there something I could use instead of dry sherry??
Hi Mickie, Some white wine may work well as a substitute or chicken broth if you prefer to remove alcohol completely. It may need to be adjusted for seasoning though since the sherry does add flavor to the dish.
Tasted nothing like I expected but it was very good. The tanginess of the sour cream and dill is very distinctive, it works well though with the other ingredients.
I added another 1/4 tsp of salt and pepper after tasting. I substituted the sherry for equal parts seasoned rice vinegar and water because I’ve been hungover too many times to be able to (potentially) taste alcohol and not feel sick. I’ll probably double the mushrooms next time because I love them.
I’m glad your substitutions worked well too! Thanks for sharing that with us, Mike. So glad you loved it!
Can I use chicken instead?
If using chicken should I skip the sherry?
I haven’t tried this recipe with chicken so I can’t say for sure. If you experiment, please let me know how it goes! Some white wine may work well as a substitute or chicken broth if you prefer to remove alcohol completely. It may need to be adjusted for seasoning though since the sherry does add flavor to the dish.
Don’t skip the sherry…I have a wonderful recipe, named Sherried Chicken, and sherry is the flavor component that brings it all together.
HI Patricia, I would love to try your sherried chicken! Could you share it here or email it: natasha @ natashaskitchen .com (no spaces). Thank you so much!
1-whole 4 lb. chicken, cut up
1 cup flour
1 can Campbell’s cream of mushroom soup
1/2 c. dry sherry
1/2 cup milk or 1/2 & 1/2
Dredge chicken pieces in flour, brown them for about five minutes each side, until golden brown. Place into an 8 inch baking dish. Mix the soup, sherry and milk together. Spread onto chicken. Bake in preheated 350o oven for about 40 minutes, or until thickest piece registers 160 on an instant-read thermometer.
Natasha, I long ago misplaced the written recipe, but this is pretty accurate, as I have made it numerous times…Might I add that this is not one of those ordinary soup recipes…the sherry takes it over the top.
Thank you so much for sharing that with me.
Can I substitute apple cider vinegar or red wine vinegar for the sherry?
Hi Melissa, I have not tested this with apple cider vinegar or red wine vinegar for the sherry. Some white wine may work well as a substitute or chicken broth if you prefer to remove alcohol completely. It may need to be adjusted for seasoning though since the sherry does add flavor to the dish.
I did type up the recipe, but forgot to put the name on it. We just called it sherried Chicken. My husband and five kids considered it one of their favorite meals. Delicious with mashed potatoes, of course. Love your site, Natasha. I use many of your recipes.
This is my favorite meal!! I made it at least 10 times and it always turned out fantastic. I absolutely love you recipes – your website is my #1 choice when I look for new recipes / meal ideas.
I’m so happy to hear that! Thank you for sharing your great review, Natallia!
This stroganoff is delicious. I followed your recipe but I cooked it in insta pot (beef stew option) for 40 min on high and then added sour cream mixture and cooked more for 5 more min. It turned out sooooo good😋 this is definitely a keeper.
That’s so great, Yelena!! It sounds like you have a new favorite!
Wanna try this in my Insta pot, did you cook it overall 40 min and then 5….. not the 4 hours?
Hi Alena, I think that could be done. I haven’t tried that myself. If you experiment please let me know how you like it!
Can I use frozen pearl onion?
Hi Kathy, I haven’t tried that, but I think it could work in this recipe.
I made this for Christmas dinner and it was wonderful! I live alone, so all the more for me. 🙂 I substituted chardonnay for the sherry, since I didn’t have any, and it worked just fine. Thank you so much for posting this!
I’m so happy to hear you enjoyed that, Aurora!! Thank you for that thoughtful review!!
Can you make this in an instant pot?
Hi Nadia! I think that could be done. I haven’t tried that myself. If you experiment please let me know how you like it!
Can i use chardonnay white wine instead of sherry? Thanks
Hi Jessica! I think that may work!
I haven’t tried this recipe, but I’m afraid I would miss the tang of a bit of mustard stirred in with the sauce. I use a very old NY Times recipe that is delightful, and very quick. I have saved this, but would def. add in a Tbl. of mustard.
Thank you for the suggestion, Patricia! I will have to try that!
Hi Natasha, would I be able to freeze this recipe? I love making meals and freezing for later on. I live alone so this really works for me…
Hi Geraldine. It should freeze well. Enjoy.
LOVE my crock pot…always looking for new recipes….Made this today! Used red wine, as I didn’t have sherry. It was amazing….served with mashed potatoes and veggies. Looking forward to all my leftovers tomorrow!!
This recipie is a hit! I specifically bought a slow cooker to try this recipie out (best $20 I’ve ever spent lol) it was delicious! Upon preparing for this recipie it’s definitely obvious that 1/4 teaspoon of salt is 100% not enough for 1.5 pounds of beef stew. I added at least a teaspoon of salt + doubled the paprika, thyme and pepper, and then also added some Monterrey bay steak seasoning. I find that cutting the meat a little less than an inch will provide you with a much tender and flavorful product. I cooked this in a 7quart cooker for about 4.5 hours and it came out delicious! I added a bit more salt at the end and it was perfect, thanks Natasha!
That’s so great! Thank you for sharing that with us!
Can this be served as a podliva for mashed potatoes?
Hi Natalya, I think that would be a great idea. Please let me know how you like it!
Thank you for the quick response!! I’ll let you know how it turns out:)
My pleasure! I look forward to it.
Natasha I want to try your beef strogonauff but I want to make it with chicken Also can I substitute cherry with something else?
Hi Fizza, I haven’t tried this recipe with chicken so I can’t say for sure. If you experiment, please let me know how it goes! Some white wine may work well as a substitute or chicken broth if you prefer to remove alcohol completely. It may need to be adjusted for seasoning though since the sherry does add flavor to the dish.
Some may wish to substitute another alcohol just because they don’t have the dry sherry on hand. But for those who, like me, don’t consume any alcohol, just remember that in the cooking the alcohol itself burns off, leaving just the extra touch of flavor.
Hi Natasha, I made this recipe tonight and my guest were really impressed. They took 2 plates 😃.
Thank you so much for your work. It’s always simple and sooo good.
My pleasure Isabelle! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your wonderful review!
Natasha, this may sound stupid, but can you do this dish on/in the stove/oven if you don’t have a slow cooker/crock pot. Also is more liquid required if cooking it this way.
Hi Chris, one of my readers shared that she had great results making this on the stove top, but I haven’t tried it that way with this particular recipe to give specific instructions. This is the stroganoff recipe we make when doing the stove-top version.
I use my oven all the time for slow cooking in a pot. Just remember 200 degrees for low, and 250 degrees for high. Hope this helps.
Can i use salmon instead of beef?
Daniela, I’ve never tried that substitution so can’t make a recommendation.
I’m cooking for just two people these days. Do you think if I cut this recipe in half it would be to small a portion for the crockpot?
Hi Debra – I think it might get too dry to cut the recipe unless you have a smaller sized crock pot.
Hi – Can you recommend a substitute for the sour cream? I am currently (I hope temporarily) on a dairy-free diet.
Hi Lize, I wish I had a good answer for that but I just have not tried any dairy free substitutions. Maybe someone else has tried and can provide some insight? Thanks in advance!! 🙂
You might try a coconut cream, or see if there is a substitute in the aisle with the soy , almond, or rice milks. If it lacks the tang of sour cream, add a little vinegar.
No, I haven’t tried it so let me know if it works.
Many people I know use Greek yogurt as a sub-in for sour cream. Leaving out dairy would make it more like a beef stew.
I found that mine came out a little bland. I would add more garlic, more onion, more pepper and paprika. Meat was very tasty and cooked well!
Those add-ins sound great! Thanks for sharing 🙂
Stir in a Tbsp. of dijon at the end! Scrumptious! Just the trick!
Can you recommend a sherry to use in this recipe?
I have no experience whatsoever with sherry.
Thank you,
Vicki
Hi Vicki, I honestly can’t remember the brand that I used. If you go to the liquor store, any dry sherry you get should work – they run $7-$14 and I most likely bought one around $7-$9. I would not recommend cooking sherry since it has salt and other add-ins that are not desirable.
Thank you so much for your reply.
I am enjoying your recipes completely.
Hi,
I am wondering can I use chicken broth or vegetable broth instead of beef broth?
Hi Kristina, it will be slightly lighter in color but I do think either one of those will work fine in this recipe.
We just finished devouring this delicious stroganoff! My husband took one bite and instantly gave it a 10! I loved it too and we are big stroganoff fans!
I read the reviews about dry sherry but it was already too late and used cooking sherry – still delicious! Perhaps it may be an 11/10 with drinking sherry 🙂 Even my fussy daughter loved every bit of it!
I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing 🙂
Is there any substitute for the mushrooms in this dish?
You could omit them or add onions for extra flavor 🙂
I made this today, currently needs 20 min and it will be done. When I read dry sherry I thought you meant cooking sherry…And just now I read the comments and realized you were talking about dry sherry wine not cooking sherry… We will see what happens.
Hi Anna, I follow the rule of thumb that you should cook with wine that you could drink (even though I don’t drink). Cooking wines have additives that alter the taste. I used to use cooking wines but I have had much nicer results using table wines. You don’t have to pay an arm and a leg for decent bottles – most wine brands are better than cooking wines and they run as low as $7 or so per bottle. I love cooking with wine because it adds really unique flavor that is hard to substitute. This is why I have several bottles of wine on hand all the time 😉
I really want to try this recipe but I am hesitating because of sherry. I am not a drinker so I am worried if it would be a waste of buying sherry only for trying this recipe. Can I keep sherry for a long time if I buy it?
Hi Jooha, We don’t drink either (at all), but we keep some nice bottles of wine for cooking purposes. You can keep sherry for a long time after buying it. I think it would still turn out ok if you added a little more beef broth instead of sherry.
Hi Natasha, I found your site not long ago and its amazing how many things are here 🙂 Question: can this slow cooker beef stroganoff stuff be frozen? My husband is on a diet and my 5 yo is not a great eater, I dont want to waste a good meal that can be preserved for the next week? I am wondering if it will lose the original flavor and texture if frozen…
Hi Anastasia, I haven’t tried freezing it but I imagine it would work fine.
Great recipe, made it once and loved it and everyone else. I skipped the wine part but it was very good! Perhaps will try adding some wine next time just to compare what tastes better to me 🙂
I’m so glad you liked it! 🙂
Can you make this with chicken?
Hi Ursula, I haven’t tried this with chicken so I can’t say for sure. My go-to creamy chicken casserole is this recipe. I hope you love it if you try it! 🙂
Ok! Cooked it on my stove/hob and it went really tasty..really good..thank you for sharing this lovely recipe. Merci
Oh wonderful!! 🙂 Thanks for reporting back and now I know what a hob is! 😉
Natasha, hi! I dont have a slow-cooker.. can I do it in a traditional way?:))) on the hob:)? merci!
Yes, this can work on the stove-top. I’ve never heard the expression “on the hob” before so hopefully I got it right (stove?) ;). I hope you enjoy it!
Hello! Perhaps, it is the way English say it;) thank you for the reply!:)
Hi Natasha,
Thank you for sharing. Can I use a Sherry Cooking Wine?
My rule of thumb with cooking wine is if It’s drinkable (although I don’t drink), it’s good to cook with. The cooking wines in grocery stores have additives that make them pretty awful to drink. I think the flavor would be better with a good table wine but if you must, I’d suggest cutting the cooking wine in half to reduce the chance of off flavors.
Do not use ‘cooking’ wines for any dish, they are not fit for drinking, thus not fit for cooking. We don’t drink but keep a red, blush and white on hand, good wine, just for cooking. The heat evaporates the alcohol. You want ‘good’ food, use good wine. If it turns to vinegar, you have the most wonderful wine vinegars for marinating meats. Never wasted.
i made this and my family loved it thank you so much 😀
Inessa, I’m so happy to hear that! Thank you for sharing your great review! 😃
So I did this recipe today and oooh my, it is AAAAMAZING!!! Thank you Natasha for the recipe:)
Alla, thank you for such a nice review and you are welcome 😁.
Made this one yesterday with some corrections. I used dry white wine instead of sherry, I had frozen mushrooms, so I used them and I had vegetable broth instead beef. It turns out to be very delicious! One thing, it was more watery that your, but it’s fine. Absolutely love this recipe! Will definitely make it more! Thanks for shearing it!
I’m so happy you liked it! Thank you so much for sharing that with me 🙂
Thanks for *sharing* it!
As unfortunate as it is, my husband does not like mushrooms. Do you have any thoughts of what I could use in their place for this recipe?
Hi Julia, that’s a tough one because they add so much to this dish, but I guess you could replace it with onions as they also add good flavor to meat dishes.
I hate giving bad reviews but I wasted meat (which was around $12 not including all the other ingredients) and my time on this one. The 8 oz of sour cream made this dish sour tasting. It was just not good. Will try to find a stroganoff without sour cream. If you still want to try this recipe, take out the sour cream or at least half it.
Hi Julie, I’m sorry you didn’t like it :(. Adding sour cream is the traditional way of making stroganoff but if you aren’t a fan of the sour cream taste, I think you’d really like this stroganoff recipe instead: https://natashaskitchen.com/2011/04/03/marias-russian-beef-stroganoff/
Julie, sour cream could not spoil you recipe so bad. I think your dish turned out so sour because of the kind of wine you were using. I made this dish several times already and it was great every time!
Are you sure you used sherry and not sherry vinegar (or wine that had turned to vinegar)? The sour cream doesn’t make this dish very sour.
Hey Natasha what kind of sherry do you use? Can dry red wine be used here?
It just says dry sherry on the bottle. Red wine would darken the color of the sauce and would give it a pinker tint. I haven’t tested this recipe with red wine so I can’t say for sure how it would affect the flavor but I would probably try a dry white wine before trying a dry red one.
dry vermouth is a good sub-in for sherry
I just purchased a slow cooker, this would be a great 1st recipe to try!!!
Tweeted: https://twitter.com/peg42/status/624024501077078017
Thanks again
My mouth is watering right now. This recipe sounds so good. One of my favorites is homemade mac & cheese.
Thanks so much.
https://twitter.com/vickievirt/status/616131022090928128
Gosh, so many favorite recipes made with all my aunts, great gran, grandma and mom. They are all gone now..so many fond memories of making good southern food..many recipes are over 100 years old. Like, chicken and dumplings, hush puppies, fried fish, mac and cheese, pole beans with snap peas..pea picking cake, red velvet (the real one from Georgia, fudge..okra..chow chow..canning, freezing.. fried chicken, collards, tater salad, cornbread..sweet tea..DRESSING..on and on. Luckily I can cook and am teaching the next generation!
I pinned your recipe it looks great!
tweeted
https://twitter.com/rubylorikeet/status/616095954861625350
My family loves cherry cheese pie…we’ve been making it for years on most holidays.
Homemade pizza stone pizza with a mozzarella filled crust and loaded with lots of cheese. My kids enjoy learning how it’s done and eating the results.
one of my kids fav dishes is a taco dip made with cottage cheese and cream cheese , now they make it for there family
https://twitter.com/ardy22/status/616017772003377152
My favorite is a sour cream cheese potato casserole that my Grandmother cooked often. We still fix one every now and then.
I always love to try new recipes
One of my fav things to drink in the fall is chai latte. If you use whole milk, it is like sipping liquid pumpkin pie! LOL I will always remember the first time I had this beverage. I was at a restaurant with a very close friend, just spending the day together, and decided to try it based on their suggestion. Changed my life! Have been drinking it ever since.
https://twitter.com/myfolly/status/615967573092487168
My mother’s homemade baked macaroni and cheese topped with whole plum tomatoes, which now is a family favorite.
tweeted –
My homemade mac & cheese is a special recipe in my family because I never get complaints when I make it. It’s my son’s favorite food!
My wife and I like tres leches cake, this was our wedding cake and we celebrate every special occasion with a slice of our favorite dessert
We always make buffalo chicken dip for our family parties.
tweet https://twitter.com/ChelleB36/status/615716007433371648
tbarrettno1 at gmail dot com
My grandmother makes every holiday a homemade mashed potatoes by dicing her potatoes using lots of shredded cheese some milk
tbarrettno1 at gmail dot com
Mom’s Sweet Vidalia Onion Pie is the recipe of choice for this!
my favorite dairy recipe that is passed down from my family is my grandma’s creamy cottage cheese and we make this every fourth of july for breakfast.
Tweeted: https://twitter.com/rhoneygee/status/615408626996543488
I will never get tired of recipes for mac and cheese. That is my fave.
We love to make cheesecake and the recipe has been passed down from my great grand mother through the generations.
I love to make Sour Cream Apple Pie I
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup white sugar
1/4 teaspoon ground nutmeg
1 egg
1 cup sour cream
1 teaspoon vanilla extract
3 cups apples, peeled and chopped
1 recipe pastry for a 9 inch single crust pie
1/3 cup white sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter
Tweeted 🙂 – https://twitter.com/Enter_Now/status/615324681374076929
I love dairy in anything! but my very favorite way to have it is in a milkshake!! Any and all flavors. I just LOVE milkshakes 🙂 this is special to me because it was always a special treat that my mom would make or that we’d get when we’d go out together 🙂
always like making a pizza with lots of cheese
I making enchiladas because of all the cheese I put in them.
We love making Pimiento cheese dip. Every year when the family gets together someone from the family makes the dip and adds their special touch to it.
When I lived in Wisconsin, we visited the Wisconsin State Fair every year primarily for the cream puffs that were served in the dairy building. Cream puffs filled with sweetened whipped cream, and dusted with confectioner’s sugar-simply the best!
Tweeted! https://twitter.com/pixel_berry_pie/status/615263206618042368
Homemade waffles are a favorite of mine and my family’s. I’m thinking of making waffles tonight!
My dish would be lasagna with ricotta cheese. My grandma used to make this on special occasions like birthdays and holidays. Although she passed away 5 years ago, it reminds me so much of the great family celebrations we had with her when she still was alive. I still make her recipe on birthdays.
kport207 at gmail dot com
I like to make creamy fennel soup that was passed down from my grandmother to mom to me!
Tweet
https://twitter.com/clc408/status/615130633568944128
I can remember my mom making home made cream puffs with custard filling. I still make her recipe on special occasions.
Thank You for chance to win. I can’t wait to try your crock pot need stragonoff. It looks delicious! Thank U Again. Lynn H.
Well, if it’s Natasha approved, this recipe is awesome….love beef stroganoff and will definitely make for the family. We love anything with sour cream in the ingredients or topping!
i posted a tweet here:
https://twitter.com/bellows22/status/614940590535356416
This looks delicious!! Like the slow-cooker version idea!!
my mother in law’s banana pudding is a family favorite
Looks like a great cookbook! Wonderful recipes to try!
tweet–https://twitter.com/WildOrchid985/status/614828887973974016
My favorite would have to be my mom’s pumpkin cheesecake! She includes it at every holiday meal, and it is something everyone looks forward to.
Thanks for the chance to win!
wildorchid985 AT gmail DOT com
I enjoy making homemade ice-cream for my family. It is great for parties and get-togethers.
https://twitter.com/susan1215/status/613518101360082944
My Mom made a tapioca pudding with small pearl tapiocas that was handed down from her Mom now I make for my family.
Tweet: https://twitter.com/coriwestphal/status/613048833853919232
When I was a kid, I used to help my grandma cook and bake a lot. I learned so much from her! One of her best, and my favorite, recipes was for her creamy wild rice soup. Heavy cream and milk made it so creamy and delicious!
Hi Natasha, do you think dried mushrooms would work with this recipe?
I think they would if you soaked them in water first, otherwise they would absorb too much liquid from the pot and the finished product would be dry.
This sounds like a great cookbook for the family to share.
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Yummy putting this on the meal plan this week
Love your recipes 🙂
I’ve never made beef stroganoff before so I’m really looking forward to making this soon! Thanks so much for the recipe natash!!!!
I tweeted! https://twitter.com/amweeks/status/611877127701532672
One of our favorite dishes is a recipe that my favorite Aunt was kind enough to share with me.She got the recipe- which she has been making for years- out of a magazine back in the 60s or early 70s! It’s her homemade mac n cheese! We use rotini, with milk and lots of shredded cheddar cheeses & parmesan, too! It’s absolutely delicious!
I love making tapioca pudding. My mom always made it for my dad. My hubby doesn’t like it so it’s all mine though!! haha
This looks so fabulous. Just wondering if you can substitute beef broth for the sherry. Thanks so much!
Tammy, yes you can do the substitution. It won’t quite have the same flavor but it would still work :).
I enjoy getting the good recipes at your site.