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- 2 pounds beef chuck roast, cut into 1-inch cubes - 1 onion, finely chopped - 3 cloves garlic, minced - 8 ounces mushrooms, sliced - 4 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon dried thyme - 1/2 teaspoon black pepper - 1 tablespoon olive oil - 1 cup sour cream - Salt to taste - 1 package egg noodles, for serving The heart of this dish is the beef. Chuck roast works best as it becomes really tender. The onion and garlic bring flavor. Mushrooms add a nice earthiness that balances the dish. Beef broth gives depth, while Worcestershire sauce and Dijon mustard add a slight zing. Thyme and black pepper enhance the taste, and sour cream creates creaminess. Finally, the egg noodles serve as a perfect base for the stroganoff. - 2 tablespoons cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnish) Cornstarch helps to thicken the sauce if you want it richer. Fresh parsley adds color and freshness on top. - Slow cooker - Skillet - Cutting board and knife You need a slow cooker to make this dish easy and hands-off. A skillet is great for searing the beef and cooking the veggies. A cutting board and knife help you prep all your ingredients. Start by cutting your beef chuck roast into 1-inch cubes. This size helps it cook evenly. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the beef cubes. Sear them until they are browned on all sides. This step adds a rich flavor. After browning, transfer the beef to your slow cooker. In the same skillet, add the finely chopped onion and minced garlic. Cook these for about 3 minutes until they are translucent. Then, add the sliced mushrooms. Sauté them for another 3-4 minutes until they are soft. This will bring out their natural sweetness. Once done, add the sautéed vegetables to the slow cooker with the beef. Pour in 4 cups of beef broth, then add 1 tablespoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1 teaspoon of dried thyme, and 1/2 teaspoon of black pepper. Stir well to combine all the ingredients. Cover the slow cooker and set it on low for 7-8 hours or on high for 4-5 hours. You want the beef to be nice and tender. If you want a thicker sauce, mix 2 tablespoons of cornstarch with some cold water to make a slurry. Stir this into the slow cooker about 30 minutes before serving. Just before serving, mix in 1 cup of sour cream for creaminess. Adjust the salt to taste. For beef stroganoff, I prefer beef chuck roast. This cut is tender and flavorful. It has enough fat to stay juicy during slow cooking. Other good options include brisket or round steak. These cuts will also work well and give you a rich taste. To thicken the sauce, you can use cornstarch. Mix two tablespoons of cornstarch with a little cold water. This makes a slurry. Stir the slurry into the slow cooker about 30 minutes before serving. This will give your sauce a nice, thick texture. When serving, place the stroganoff over cooked egg noodles. This helps soak up the sauce. Garnish with freshly chopped parsley for color. You can also serve crusty bread on the side. This is great for dipping into the sauce. Enjoy your meal! {{image_2}} You can use different cuts of meat for beef stroganoff. Cuts like sirloin or brisket work well. These cuts can give you a unique flavor and texture. If you want a lighter dish, try vegetarian options. You can use mushrooms, tempeh, or lentils instead of beef. These ingredients soak up the flavors and create a hearty meal. To make your stroganoff even tastier, add more spices. A pinch of paprika gives warmth. Try adding a dash of garlic powder for extra zing. Fresh herbs like thyme or rosemary can brighten your dish. You can also add a splash of red wine for depth. These enhancements make your stroganoff stand out. Serving beef stroganoff over egg noodles is classic, but you can mix it up. Try serving it with fluffy rice for a different texture. Mashed potatoes are another great option. They hold the sauce well and add comfort. You can also serve it with crusty bread. This helps soak up the tasty sauce and makes every bite delicious. To store leftovers, let the beef stroganoff cool down first. Transfer it to an airtight container. This keeps the dish fresh and tasty. It can last in the fridge for about 3 to 4 days. When ready to eat, check for any off smells or changes in color. If you want to freeze beef stroganoff, use a freezer-safe container. Leave some space at the top for expansion. It can freeze well for up to 3 months. Make sure to label your container with the date. This helps you keep track of how long it’s been in the freezer. To reheat, you have a few options. The best way is on the stove. Put it in a pot over low heat. Stir it often to prevent it from sticking or drying out. You can add a splash of beef broth or water for moisture. Microwaving works too. Use a microwave-safe bowl and cover it loosely to keep the steam in. Heat it in short bursts, stirring in between. This keeps the beef tender and creamy. Yes, you can make beef stroganoff without sour cream. If you want to skip it, use plain Greek yogurt or cream cheese instead. Both will add creaminess and flavor. You can also try a mix of milk and cornstarch for a lighter option. This will keep your dish rich and tasty. To make this beef stroganoff faster, use a pressure cooker instead of a slow cooker. Cook on high for about 45 minutes. Another option is to cut the beef into smaller pieces. Smaller chunks cook faster. You can also skip browning the beef first. This saves time, but browning adds flavor. Beef stroganoff pairs well with several side dishes. Here are some great options: - Egg noodles (the classic choice) - Mashed potatoes - Rice - Crusty bread for dipping - Steamed vegetables like green beans or broccoli These sides enhance the meal and soak up the savory sauce. Enjoy! In this post, I covered the key ingredients and steps for making beef stroganoff. You saw how to choose the right beef and the importance of sautéing vegetables. I shared tips for thickening sauces and how to serve this dish. Remember, you can play with different cuts of meat or flavors to make it your own. Enjoy experimenting with your version of beef stroganoff, and don't forget to store leftovers safely for future meals!

Slow Cooker Beef Stroganoff

Discover the rich and comforting flavors of Slow Cooker Beef Stroganoff, the perfect dish for busy weeknights! This easy recipe combines tender beef, savory mushrooms, and creamy sauce, all served over egg noodles. With minimal prep time and a slow cooker doing the work, you can enjoy a hearty meal that warms the soul. Click through to explore the full recipe and make this delicious favorite for your family tonight!
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Ingredients
  

2 pounds beef chuck roast, cut into 1-inch cubes

1 onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced

4 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1/2 teaspoon black pepper

1 tablespoon olive oil

1 cup sour cream

2 tablespoons cornstarch (optional, for thickening)

Salt to taste

1 package egg noodles, for serving

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the olive oil in a large skillet over medium-high heat. Add the cubed beef and sear until browned on all sides. Transfer the beef to the slow cooker.

    In the same skillet, sauté the chopped onion and minced garlic until translucent. Add the sliced mushrooms and cook for another 3-4 minutes until softened.

      Add the sautéed vegetables to the slow cooker along with the beef. Pour in the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and black pepper. Stir well to combine.

        Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.

          About 30 minutes before serving, if desired, mix the cornstarch with a little cold water to create a slurry and stir it into the slow cooker for thickening.

            Just before serving, remove the slow cooker lid, and stir in the sour cream until well incorporated. Adjust salt to taste.

              Cook the egg noodles according to package instructions. Drain and serve them topped with the stroganoff mixture.

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

                  - Presentation Tips: Serve the stroganoff over the egg noodles, garnished with freshly chopped parsley for a pop of color. Enjoy with crusty bread on the side for soaking up the delicious sauce!