Ah, beef stroganoff—a dish that conjures up the warmth of a cozy kitchen and the nostalgia of family dinners. Imagine the tender beef simmering all day in a slow cooker, filling your home with an aroma that feels like a hug on a rainy day. I’ve been known to eat it for breakfast the next morning (don’t judge me), and with this easy recipe, you might just find yourself doing the same.
Steps
- Cut the beef into one-inch cubes, ensuring any large fat pieces are removed but keeping the marbled fat. Season the cubes with garlic salt and pepper, then coat them with flour.
- Heat olive oil in a skillet over medium-high heat and sear the beef in batches for 45 seconds on each side until browned. Remove the meat with tongs and set aside on a plate, adding more oil between batches if necessary.
- In the same skillet, melt butter and add white wine to deglaze the pan, scraping any bits from the bottom. Add onions and mushrooms, cooking for 4 minutes, then add minced garlic and continue cooking for another minute before removing from heat.
- Pour beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard into the Slow Cooker. Stir to combine, then add the seared beef and any juices along with the cooked onions, mushrooms, and garlic.
- Set the Slow Cooker to high for 4-5 hours or low for 8-9 hours, allowing the beef to become tender. Combine cornstarch with cold water, whisk into the Slow Cooker, and switch to warm.
- In a bowl, whisk sour cream with 1 cup of liquid from the Slow Cooker until smooth, then mix it back into the Slow Cooker. Stir in the optional condensed cream of mushroom soup for added thickness and flavor.
- Turn off the heat and incorporate cold butter to give the sauce a velvety finish. Serve the stroganoff over egg noodles, or mix the cooked noodles directly into the Slow Cooker before serving.
Ingredients
- 2 ½ pounds stew meat, cut into 1-inch cubes
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ¼ cup flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, separated
- ½ cup white wine (or chicken broth)
- 16 oz. button mushrooms
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon beef bouillon or 1 bouillon cube
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- ¼ cup cornstarch mixed with ¼ cup cold water
- 1 ½ cups sour cream (not reduced-fat)
- 10.5 oz. cream of mushroom soup (optional)
- 1 pound wide homestyle egg noodles
Nutritional Values
Calories: 4000kcal | Carbohydrates: 216g | Protein: 320g | Fat: 192g | Saturated Fat: 88g | Cholesterol: 1120mg | Sodium: 10432mg | Potassium: 7472mg | Fiber: 16g | Sugar: 32g | Vitamin A: 3296IU | Vitamin C: 32mg | Calcium: 856mg | Iron: 40mg
FAQ
- What are the best cuts of beef for Slow Cooker Beef Stroganoff?
- The best cuts of beef for Slow Cooker Beef Stroganoff include chuck roasts, rump roasts, and bottom rounds. These cuts benefit from being cooked slowly over a long period to become tender.
- Can I use wine in the recipe, and what if I don’t cook with wine?
- Yes, you can use white wine, such as Pinot Grigio or Sauvignon Blanc, as it adds flavor and helps deglaze the pan. If you prefer not to use wine, chicken broth is a suitable alternative.
- What are some methods to thicken Beef Stroganoff?
- You can thicken Beef Stroganoff using sour cream, a cornstarch and water slurry, or by adding cream of mushroom soup. The sour cream gives the sauce its creamy texture, while the slurry and soup offer additional thickness and flavor.
- How should I store leftover Beef Stroganoff?
- Store any leftover Beef Stroganoff in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze the sauce for up to three months, and it’s best to cook fresh noodles when serving again.
- Is searing the beef necessary, and what if I’m short on time?
- Searing the beef enhances its color, flavor, and texture. However, if you’re short on time, you can skip this step by tossing the beef in flour and placing it directly in the slow cooker with the uncooked onions and garlic. Remember to omit the wine or cook it down separately if you choose this shortcut.
Tips
- Sear the Meat for Extra Flavor: Ensure you sear the beef briefly on each side to enhance the color, flavor, and texture. This step creates a rich base for the dish by allowing the meat’s natural juices to caramelize.
- Use the Right Cut of Beef: For the best results, opt for cuts like chuck roast, rump roast, or bottom round, as these become tender when cooked slowly over time.
- Deglaze the Pan: After searing the beef, deglaze the pan with white wine or chicken broth. This helps incorporate any flavorful bits stuck to the pan into the sauce, adding depth to the dish.
- Thicken the Sauce to Your Preference: You can thicken the stroganoff sauce using a cornstarch slurry, sour cream, or cream of mushroom soup. Adjust the thickness to your liking by gradually adding these ingredients towards the end of cooking.
Equipment
- Slow Cooker with browning/sauté function
- Stainless Steel Skillet
- Kitchen Tongs
- Kitchen Scale
- Measuring Spoons
- Silicone Spatula
