Beef Stroganoff Slow Cooker

$- 2 lbs beef chuck, cut into thin strips - 1 medium onion, chopped - 3 cloves garlic, minced - 8 oz mushrooms, sliced - 4 cups beef broth The main ingredients create a rich base for our beef stroganoff. Beef chuck offers a nice, tender bite after slow cooking. The onion and garlic give depth and warmth, while mushrooms add a savory touch. Beef broth ties it all together, ensuring a moist and flavorful dish. - 1 cup sour cream - 3 tablespoons Worcestershire sauce - 2 tablespoons Dijon mustard - 2 tablespoons all-purpose flour These sauce components create the creamy texture that defines stroganoff. Sour cream adds a tangy flavor. Worcestershire sauce gives it a savory kick. Dijon mustard enhances the taste, while flour thickens the sauce, making it perfect for coating the beef. - 1 tablespoon olive oil - Salt and pepper to taste - Egg noodles or rice (for serving) - Fresh parsley, chopped (for garnish) Seasoning is key to bringing out flavors. Use olive oil for browning the beef. Salt and pepper should be added to taste. Serve your beef stroganoff over egg noodles or rice for a complete meal. Fresh parsley adds color and a hint of freshness when you garnish your dish. Start with 2 lbs of beef chuck. Cut it into thin strips. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper. Brown the beef in batches for 2-3 minutes on each side. This step adds great flavor. Once browned, transfer the beef to your slow cooker. In the same skillet, add the chopped onion, minced garlic, and sliced mushrooms. Cook these for about 5 minutes. You want the onions to turn translucent and the mushrooms to soften. This mix brings out deep flavors in your dish. Sprinkle 2 tablespoons of all-purpose flour over the sautéed mixture. Stir for one minute. This helps cook the flour slightly. Next, add 4 cups of beef broth, 3 tablespoons of Worcestershire sauce, and 2 tablespoons of Dijon mustard. Stir well and bring it to a simmer for 2-3 minutes. Pour this sauce over the beef in the slow cooker. Mix everything together until it is well combined. Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Check for tenderness; the beef should be soft and easy to pull apart. About 30 minutes before serving, stir in 1 cup of sour cream. This will make your sauce creamy and rich. Serve the beef stroganoff over egg noodles or rice, and add fresh parsley on top for a pop of color. To get tender beef in your stroganoff, start with good cuts. I recommend beef chuck. Cut it into thin strips. Browning the beef first helps lock in juices. Make sure to season it well with salt and pepper. Brown it in batches to avoid overcrowding. This step is key for a rich flavor. Once browned, transfer it to the slow cooker without delay. Adding spices can elevate your dish. Consider using garlic powder, onion powder, or paprika. Fresh herbs like thyme or rosemary also work well. These will give your stroganoff depth. Use them in small amounts first, then adjust to taste. Worcestershire sauce is another great addition. It adds a savory note that complements the beef. For a creamier sauce, adjust the sour cream amount. If you like it richer, add more sour cream. For a lighter dish, use less. Stir it in about 30 minutes before serving. This gives it time to blend with the other flavors. Mixing well ensures a smooth sauce. Serve over egg noodles or rice. {{image_2}} You can swap out beef for chicken or turkey. Both options work great in slow cooker beef stroganoff. Use about 2 pounds of boneless, skinless chicken breasts or turkey thighs. Cook them like you would the beef. The chicken or turkey will soak up the yummy flavors, making a tasty meal. Just remember to adjust cooking times. Chicken cooks faster, so check it at 4 hours on low or 2 hours on high. Want a meatless stroganoff? You can easily make a vegetarian version. Replace the beef with hearty veggies like mushrooms and zucchini. Use 8 ounces of sliced mushrooms and 2 cups of diced zucchini. You’ll still use the same broth and sauce ingredients. The sour cream adds creaminess, making it rich and delicious. This version is perfect for anyone who loves veggies or wants a lighter dish. You can change the sauce base for unique flavors. Try using cream cheese instead of sour cream for a richer taste. Just add 8 ounces of cream cheese about 30 minutes before serving. This will give your stroganoff a creamy texture and deeper flavor. You could also use different broths. Vegetable or chicken broth can replace beef broth. These small changes can give your dish a fresh twist while keeping it comforting. To keep your beef stroganoff fresh, store it in an airtight container. Let it cool first. You can keep it in the fridge for up to three days. If you want to keep it longer, freeze it. Place it in a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. When you're ready to enjoy your leftovers, reheat them gently. Use the stove on low heat for the best flavor. Stir often to avoid sticking. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps the sauce creamy and delicious. Your beef stroganoff will last about three days in the fridge. If frozen, it can last up to three months. Just remember, the sooner you eat it, the better the taste! Always check for signs of spoilage before eating leftovers. Yes, you can. If you want a creamy texture without sour cream, try using Greek yogurt. It adds creaminess and tang. Another option is to use cream cheese. Just mix it in near the end of cooking for a rich feel. You can also substitute with heavy cream. This will give you a smooth sauce that tastes great. If your sauce is too runny, there are easy ways to thicken it. You can mix cornstarch with cold water to create a slurry. Stir this into your sauce and let it cook for a few more minutes. Another option is to add more flour. Just sprinkle it in and mix well. Let it cook longer, so the flour thickens the sauce. Beef stroganoff tastes amazing with several sides. Classic egg noodles are a great choice. They soak up the sauce well. You can also serve it over rice for a hearty meal. Other good options include mashed potatoes or roasted vegetables. A simple green salad can add freshness to your plate. In this article, we explored the basics of making beef stroganoff. We discussed key ingredients like beef chuck, onions, and mushrooms. The blog also covered methods for preparing, cooking, and storing your dish. Tips for enhancing flavors and variations for different diets were shared. Always remember, cooking is about being creative and having fun. With these steps and ideas, you're ready to make a great meal that everyone will enjoy. Enjoy cooking!$

Beef Stroganoff Slow Cooker

Savor the rich flavors of this Savory Slow Cooker Beef Stroganoff with an easy recipe perfect for any busy weeknight! This tender beef dish, cooked to perfection in your slow cooker, combines hearty ingredients like mushrooms, garlic, and creamy sour cream. Ready in just 8 hours, it's a meal everyone will love. Click through to discover how to make this comforting classic! #SlowCookerRecipes #BeefStroganoff #ComfortFood #EasyRecipes

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Ingredients

2 lbs beef chuck, cut into thin strips

1 medium onion, chopped

3 cloves garlic, minced

8 oz mushrooms, sliced

4 cups beef broth

1 cup sour cream

3 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

2 tablespoons all-purpose flour

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Egg noodles or rice (for serving)

Instructions

In a large skillet, heat the olive oil over medium-high heat. Season the beef strips with salt and pepper, then brown them in batches until golden, around 2-3 minutes per side. Transfer the browned beef to the slow cooker.

In the same skillet, add the chopped onion, garlic, and sliced mushrooms. Sauté for about 5 minutes until the onions are translucent and the mushrooms are tender.

Sprinkle the powdered flour over the sautéed mixture, stirring for about a minute to cook the flour slightly.

Add the beef broth, Worcestershire sauce, and Dijon mustard to the skillet. Stir to combine and bring to a simmer for 2-3 minutes.

Pour this mixture over the browned beef in the slow cooker. Stir to incorporate all ingredients evenly.

Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

About 30 minutes before serving, stir in the sour cream to create a creamy sauce, making sure it’s well mixed.

Serve the beef stroganoff over cooked egg noodles or rice, and garnish with freshly chopped parsley.

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