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- 1.5 lbs beef chuck roast, cut into bite-sized pieces - 8 oz mushrooms, sliced (button or cremini) - 1 medium onion, finely chopped - 3 cloves garlic, minced The main ingredients create a rich and hearty flavor. The beef chuck roast gives the dish a tender bite. Mushrooms add a deep, earthy taste. Onions provide sweetness, while garlic adds a punch of flavor. - 2 cups beef broth (low-sodium) - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste Seasoning is key in stroganoff. Beef broth serves as the base and adds depth. Worcestershire sauce brings umami, while Dijon mustard adds a tangy twist. Thyme and paprika enhance the dish's aroma. Salt and pepper balance all the flavors. - 1 cup sour cream (full-fat for richness) - 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening) - 8 oz egg noodles (for serving) - Fresh parsley, chopped (for garnish) Sour cream gives a creamy texture and rich taste. Cornstarch can thicken the sauce if needed. Egg noodles serve as a perfect base, soaking up the sauce. Fresh parsley brightens the dish and adds a pop of color. First, gather all your ingredients. Start by chopping the onion finely. Slice the mushrooms into thin pieces. Mince the garlic cloves finely. Cut the beef chuck roast into bite-sized pieces. This helps it cook evenly. Next, mix the beef, mushrooms, onion, and garlic in the slow cooker. Pour the beef broth over this mixture. Add the Worcestershire sauce, Dijon mustard, dried thyme, paprika, salt, and pepper. Stir it all well to combine. Set your slow cooker to low for 6-8 hours or high for 3-4 hours. The low setting gives the beef time to become tender. Stir the mixture every few hours if you can. This helps blend the flavors together. You want the beef to be soft and juicy when done. Check it with a fork. If it falls apart easily, it’s ready. When cooking time is up, it’s time for the sour cream. Stir in the sour cream until everything is creamy and smooth. If you want a thicker sauce, mix cornstarch with water first. Then stir it into the stroganoff and cook for an extra 30 minutes. While the stroganoff thickens, cook the egg noodles. Follow the package instructions. Drain them and set aside. Serve the beef and mushroom stroganoff over the noodles. Top with chopped fresh parsley for a bright finish. Enjoy this warm and rich delight! Choosing the right cut of beef For this dish, I recommend using beef chuck roast. It has good fat content and becomes tender when cooked slowly. Other cuts, like sirloin, may dry out. Cooking times and temperature settings Slow cooking works best on low heat for 6 to 8 hours. If you’re short on time, use high heat for 3 to 4 hours. Always check the beef for tenderness before serving. Additional seasoning options Want to boost the flavor? Add a splash of red wine or a bay leaf. You can also try a pinch of cayenne pepper for some heat. Using homemade broth vs. store-bought Homemade beef broth makes a big difference. It adds depth and richness. Store-bought works too, but choose low-sodium to control salt levels. Plating suggestions Serve the stroganoff over egg noodles for a nice base. Use a deep bowl to catch the sauce. This gives a cozy feel to the dish. Garnishing ideas Top with fresh parsley for color and freshness. A sprinkle of paprika adds a nice touch too. It makes the dish look as good as it tastes! {{image_2}} You can easily change the meat in this recipe. Instead of beef, try chicken or turkey. They both cook well in a slow cooker. The flavor will change, but it will still be tasty. Mushrooms are also flexible. While I love button or cremini mushrooms, you can use shiitake or portobello. Each type adds its unique taste and texture. If you need a gluten-free meal, use gluten-free egg noodles. You can also swap the Worcestershire sauce for a gluten-free version. This keeps the rich flavor without gluten. For dairy-free options, replace sour cream with coconut cream or cashew cream. Both add creaminess without dairy. You can still enjoy a delicious meal while meeting dietary needs. Pair your stroganoff with simple side dishes. Steamed broccoli or green beans brighten the plate and add nutrition. A fresh salad also works well as a side. For toppings, try fresh herbs like thyme or basil. A sprinkle of paprika adds color and a little spice. You can even add a squeeze of lemon for a fresh twist. Store any leftovers in the fridge. Use airtight containers for the best results. Glass or plastic containers work well. Make sure to cool the stroganoff before sealing. This helps keep it fresh and tasty. Consume within three to four days for the best flavor. To freeze, let the stroganoff cool completely. Then, place it in freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat on the stove or in the microwave until hot. Stir well to ensure even heating. For the best quality, eat leftovers within a week in the fridge. In the freezer, it lasts for three months. Check for signs of spoilage before eating. If it smells off or has a strange color, discard it. Always prioritize safety when it comes to food storage. Yes, you can use other meats. Chicken or pork work great in this dish. Chicken thighs give a juicy bite, while pork shoulder adds a rich taste. Just cut them into similar sizes as the beef. Cook them the same way as the beef. You may need to adjust the cooking time slightly. To add some heat, try these tips: - Add red pepper flakes for a gentle kick. - Use spicy mustard instead of Dijon. - Include chopped jalapeños or serrano peppers. - Mix in a dash of hot sauce when serving. Start small and taste as you go. You can always add more heat! If you don't have sour cream, here are some ideas: - Greek yogurt gives a nice tang. - Cream cheese can add creaminess. - Silken tofu works for a dairy-free option. - Coconut cream is a great non-dairy choice, too. Just mix in any substitute until smooth. To make more servings, here’s what to do: - Double the meat and mushrooms. - Add more broth and seasonings as needed. - Increase cooking time slightly, especially on low heat. - Keep an eye on the dish, ensuring it stays tender. This way, everyone gets to enjoy a plateful! In this post, we explored how to make a tasty beef stroganoff. We covered main ingredients like beef chuck, mushrooms, and seasoning. I shared cooking tips for slow cooking and serving suggestions. Remember, you can adapt this recipe with different meats and spices. Whether you're storing leftovers or seeking alternatives, this dish can fit many needs. Enjoy trying new flavors and make it your own!

Slow Cooker Beef & Mushroom Stroganoff

Get ready for a delicious evening with this cozy slow cooker beef and mushroom stroganoff! This easy recipe combines tender beef chuck, savory mushrooms, and a creamy sauce, all simmered to perfection in your slow cooker. Perfect for weeknight dinners or special occasions, serve it over egg noodles for a comforting meal. Click through to explore this mouthwatering recipe and bring warmth to your table tonight!
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Ingredients
  

1.5 lbs beef chuck roast, cut into bite-sized pieces

8 oz mushrooms, sliced (button or cremini)

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups beef broth (low-sodium)

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup sour cream (full-fat for richness)

2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

8 oz egg noodles (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

In a slow cooker, add the chunks of beef chuck roast, sliced mushrooms, chopped onion, and minced garlic.

    Pour the beef broth over the mixture, followed by Worcestershire sauce, Dijon mustard, thyme, paprika, salt, and pepper. Stir to combine.

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

        Once the cooking time is complete, stir in the sour cream until well incorporated. If you prefer a thicker sauce, mix the cornstarch with water and stir it into the stroganoff. Cook for an additional 30 minutes until thickened.

          Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

            Serve the beef and mushroom stroganoff over the egg noodles, garnished with chopped fresh parsley.

              Prep Time: 15 minutes | Total Time: 8 hours | Servings: 4-6