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- 2 pounds beef chuck, cut into 1-inch pieces - 1 medium onion, finely chopped - 8 ounces mushrooms, sliced - 4 cups beef broth For the beef stroganoff, you need good meat. Beef chuck works best because it becomes tender when cooked slowly. The onion adds sweetness, while mushrooms bring an earthy flavor. Low-sodium beef broth helps keep the dish rich without being too salty. - 2 tablespoons Worcestershire sauce - 2 tablespoons soy sauce - 1 teaspoon dried thyme The Worcestershire sauce gives it depth. Soy sauce adds umami, making every bite savory. Dried thyme brings a hint of freshness that balances the rich flavors. - Fresh parsley, chopped - Egg noodles for serving When serving, sprinkle fresh parsley on top. It adds a pop of color and freshness. Serve it over soft egg noodles, which soak up the tasty sauce perfectly. This dish is all about comfort, and those noodles do just that. Start by seasoning the beef chunks with salt and pepper. This step adds flavor right from the start. Next, heat a large skillet over medium-high heat. Sear the beef in batches until it turns brown on all sides. This should take about 4-5 minutes per batch. Once browned, transfer the beef to the slow cooker. This helps lock in the juices and flavor. In the same skillet, add the chopped onion. Cook it for about 2-3 minutes until it looks clear. Then, add the minced garlic and sliced mushrooms. Sauté these for another 5 minutes. This step makes the mushrooms tender and brings out their rich flavor. Now, transfer the onion and mushroom mix to the slow cooker with the beef. Next, pour in the beef broth, Worcestershire sauce, soy sauce, dried thyme, and paprika. Stir everything well to combine. This mix creates a deep, savory sauce that will soak into the beef. Cover the slow cooker with its lid. Cook on low for 7-8 hours or on high for 4-5 hours. The low and slow method helps the beef become tender and flavorful. If you’re short on time, the high setting works too, but the low method is best for taste. About 30 minutes before serving, prepare a cornstarch slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl. Stir this slurry into the slow cooker. Then, mix in the sour cream until everything is well combined. Cook for an additional 30 minutes on high. This thickens the sauce nicely. As the dish nears completion, boil the egg noodles according to the package instructions. This usually takes about 7-9 minutes. Once cooked, drain the noodles and set them aside. They will soak up the delicious sauce when you serve the beef stroganoff. The best cut for slow cooking is beef chuck. It has a good amount of fat and connective tissue. This makes it tender and flavorful after long cooking. When choosing beef chuck, look for bright red meat. Avoid cuts that have a lot of gristle or are too lean. To select the right beef chuck, feel the meat. It should be firm but yield slightly when pressed. Fat is key for flavor and moisture in the dish. Seasoning is very important. Use salt and pepper to enhance the beef's natural taste. You can also add garlic powder or onion powder for depth. Fresh herbs like thyme and parsley work great too. Adding veggies can boost flavor and nutrition. Consider adding carrots or celery to the mix. You can also try a splash of red wine for extra richness. For sides, egg noodles are classic. They soak up the sauce well. You could also serve it with rice or mashed potatoes. A light salad pairs nicely too. When it comes to wine, a medium-bodied red is a good choice. Try a Merlot or a Pinot Noir. These wines complement the beef and sauce flavors beautifully. {{image_2}} For a rich and earthy flavor, add more mushrooms. Use 12 ounces instead of 8. This change gives you a creamier texture and a stronger taste. You can mix different types of mushrooms, like shiitake or portobello. This twist enhances the dish while keeping it simple. Want to lighten the dish? Swap sour cream for Greek yogurt. It adds creaminess without the extra fat. You can also use low-fat beef broth. For noodles, choose whole wheat or zucchini noodles for a gluten-free option. These swaps keep the taste while making it healthier. Boost nutrition by adding veggies. Try carrots, peas, or bell peppers. Chop them into small pieces, so they cook well. Add these veggies in the last hour of cooking to keep them tender. This will give your stroganoff more color and flavor. After enjoying your beef stroganoff, you may have some left. Store it in the fridge. Use an airtight container for best results. Your leftovers will stay fresh for about three to four days. If you want to keep it longer, consider freezing it. Place the stroganoff in freezer-safe bags or containers. It can last up to three months in the freezer. Reheating beef stroganoff is easy. The best way is to use the stovetop. Pour the desired amount into a pan. Heat it slowly over medium heat, stirring often. This keeps the meat tender. You can also use the microwave. Place the stroganoff in a microwave-safe bowl. Cover it with a lid or microwave-safe wrap. Heat it in 30-second intervals, stirring in between. In the fridge, beef stroganoff lasts three to four days. In the freezer, it can last up to three months. Always check for signs of spoilage before eating. Look for a sour smell, discoloration, or mold. If you see any, throw it away. Keeping your food safe is important for enjoying tasty meals! Yes, you can use other cuts for this dish. Beef chuck is great, but try these: - Brisket - Round roast - Flank steak These cuts also work well in slow cooking. They become tender and tasty over time. To keep beef tender, follow these tips: - Sear the beef before slow cooking. - Cook on low heat for longer periods. - Avoid opening the lid too often. These steps help lock in moisture and flavor, making the beef soft and juicy. Yes, you can adapt it for the stovetop. Here’s how: 1. Sear the beef in a large pot. 2. Add the onions, garlic, and mushrooms as usual. 3. Pour in the broth and sauces, then simmer on low for about 1.5 hours. Stir occasionally and check for tenderness. If you need a substitute for sour cream, try these options: - Greek yogurt - Cream cheese - Crème fraîche Each adds creaminess and flavor. Adjust the amount to taste. Yes, you can use beef broth. Here’s the difference: - Broth is lighter and more flavorful. - Stock is richer and thicker due to bones. Either option works, but stock gives a deeper flavor. This blog covered how to make a tasty beef stroganoff. We went through the main ingredients, tips for cooking, and tasty variations. You now know how to pick good beef, enhance flavors, and store leftovers. Remember, the slow cooker makes this dish easy and delicious. With simple adjustments, you can make it healthier or customize it to your taste. Enjoy making this meal and sharing it with family and friends!

Slow Cooker Beef Stroganoff

Indulge in the rich flavors of comforting slow cooker beef stroganoff! This easy recipe combines tender beef, savory mushrooms, and creamy sour cream for a delicious meal that's perfect for family dinners. With just a few simple ingredients and a slow cooker, you can create a hearty dish that everyone will love. Click through to discover the full recipe and enjoy cozy nights with this delightful dish on your table!
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Ingredients
  

2 pounds beef chuck, cut into 1-inch pieces

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (cremini or button)

4 cups beef broth (low sodium)

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup sour cream

2 tablespoons cornstarch

2 tablespoons water

Fresh parsley, chopped (for garnish)

12 ounces egg noodles (for serving)

Instructions
 

Prepare the Beef: Season the beef chunks with salt and pepper. In a large skillet over medium-high heat, sear the beef in batches until browned on all sides. Transfer the beef to the slow cooker.

    Sauté the Vegetables: In the same skillet, add the chopped onion and cook for 2-3 minutes until translucent. Add the minced garlic and sliced mushrooms, sautéing for another 5 minutes until the mushrooms are tender.

      Combine the Ingredients: Transfer the onion and mushroom mixture to the slow cooker with the beef. Pour in the beef broth, Worcestershire sauce, soy sauce, thyme, and paprika. Stir everything well.

        Cook Low and Slow: Cover the slow cooker with the lid and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.

          Thicken the Sauce: About 30 minutes before serving, mix the cornstarch and water together in a small bowl to create a slurry. Stir the slurry into the slow cooker, and add the sour cream, mixing until well incorporated. Cook for an additional 30 minutes on high to thicken.

            Cook the Noodles: Near the end of the cooking time, boil the egg noodles according to package instructions. Drain and set aside.

              Serve: Serve the beef stroganoff over the cooked egg noodles, garnishing with fresh chopped parsley for extra color and flavor.

                Prep Time: 20 minutes | Total Time: 8 hours | Servings: 6