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- 2 lbs beef stew meat, cut into bite-sized pieces - 1 onion, finely chopped - 3 cloves garlic, minced - 8 oz mushrooms, sliced (cremini or button) - 1 cup beef broth - 1 cup sour cream - 2 tablespoons Worcestershire sauce - 1 tablespoon Dijon mustard - 2 teaspoons paprika - Salt and pepper to taste - 3 tablespoons olive oil For my slow cooker mushroom beef stroganoff, I start with beef stew meat. It is tender and perfect for slow cooking. I chop one onion finely and mince three cloves of garlic. These add flavor to the dish. Next, I slice eight ounces of mushrooms. You can use cremini or button mushrooms, depending on your taste. Then, I measure one cup of beef broth. This gives moisture and depth to the dish. I also need one cup of sour cream for creaminess. Two tablespoons of Worcestershire sauce add umami. One tablespoon of Dijon mustard gives a nice tang. I season with two teaspoons of paprika, salt, and pepper to taste. Lastly, I use three tablespoons of olive oil for sautéing. - 2 tablespoons cornstarch (for thickening) - Fresh parsley, chopped (for garnish) - Cooked egg noodles or rice (for serving) If I want a thicker sauce, I can add two tablespoons of cornstarch mixed with water. This helps to give the stroganoff a nice texture. Fresh parsley is a great garnish for color and freshness. For a complete meal, I serve it over cooked egg noodles or rice. These options soak up the sauce well and make the dish heartier. 1. Heat 3 tablespoons of olive oil in a large skillet over medium heat. 2. Add 1 finely chopped onion and 3 minced garlic cloves. 3. Sauté until the onion is soft and clear, about 3-4 minutes. 4. Next, add 2 lbs of beef stew meat to the skillet. 5. Brown the beef on all sides for about 5-7 minutes. This step is key for flavor. 1. Transfer the beef, onion, and garlic mix into the slow cooker. 2. Add 8 oz of sliced mushrooms, 1 cup of beef broth, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of Dijon mustard. 3. Sprinkle in 2 teaspoons of paprika, along with salt and pepper to taste. 4. Stir everything well to combine. 5. Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The beef should be tender. 1. About 30 minutes before serving, stir in 1 cup of sour cream into the slow cooker. This makes the sauce creamy. 2. If you like a thicker sauce, mix 2 tablespoons of cornstarch with cold water. Stir this mix into the stroganoff. 3. Cook for an extra 30 minutes to thicken it up. 4. Before serving, taste the stroganoff. Adjust the seasoning if needed. - Browning meat for depth of flavor: Start by browning the beef in olive oil. This step brings out rich flavors and adds color. Aim for a nice sear on all sides. It takes about 5-7 minutes. Don't rush this step; it makes a big difference in taste. - Adjusting seasoning to taste: After cooking, always taste the stroganoff. You can add salt, pepper, or more paprika if needed. This step ensures the dish fits your flavor preferences. - Best sides to pair with stroganoff: I love serving this dish over cooked egg noodles or rice. Both soak up the creamy sauce well. You can also pair it with steamed veggies or a fresh salad for balance. - Presentation tips for an attractive meal: Sprinkle chopped parsley on top for a pop of green. Serve it in deep bowls to make it feel cozy. A good presentation enhances the meal experience. - Avoiding overcooked beef: To keep the beef tender, do not cook it too long. For low settings, aim for 6-8 hours. On high, cook for 3-4 hours. Check the beef for tenderness toward the end. - Ideal cooking times for different slow cooker settings: If your slow cooker runs hot, check your dish earlier. Always use a meat thermometer if unsure. The beef should reach at least 145°F to be safe and delicious. {{image_2}} You can switch up the meat in this recipe. Chicken or turkey work well. Both meats absorb flavors nicely. They create a lighter dish but still taste great. If you want to try different mushrooms, go for shiitake or portobello. These mushrooms add a rich, earthy flavor. Mixing mushroom types can create a fun taste experience. For gluten-free options, use gluten-free Worcestershire sauce. Also, make sure your beef broth is gluten-free. This way, you keep the dish safe for those with gluten sensitivities. If you want to skip dairy, use coconut cream instead of sour cream. It gives a creamy texture and a hint of sweetness. You can also try cashew cream for a nutty taste. To add Asian-inspired flavors, include soy sauce and ginger. This twist can change the whole dish. Add sesame oil for a nutty touch. You can also explore different spices and herbs. Try adding cumin or thyme for a new flavor profile. Fresh dill gives a nice pop, too. These tweaks can make the dish unique and fun. To store leftovers, cool the mushroom beef stroganoff first. Place it in airtight containers. Glass or plastic containers work well for this. Make sure to seal them tightly to keep out air. You can freeze this dish for future meals. Let it cool completely before putting it in freezer-safe bags. Squeeze out as much air as possible. For reheating, thaw it in the fridge overnight. Then, heat it gently on the stove or in the microwave. In the fridge, this dish lasts about 3 to 4 days. Always check for signs of spoilage. If it smells sour or has a strange color, it’s best to throw it away. To make this dish vegan, swap the beef for plant-based meat. Use mushrooms as the main flavor. You can try lentils or chickpeas too. For the broth, use vegetable broth instead of beef broth. Instead of sour cream, use a dairy-free option like cashew cream or coconut cream. This way, you keep the creamy texture without animal products. Yes, you can use the stovetop. First, brown the beef in a large pot. Then, add the onion, garlic, and mushrooms. Cook until soft. Next, stir in the broth and seasonings. Cover and simmer on low for about 1.5 to 2 hours. Add sour cream towards the end, just like in the slow cooker method. This gives you a warm, hearty meal fast. To check beef doneness, look for tenderness. The meat should fall apart easily when you poke it with a fork. You can also cut a piece in half. It should be brown inside with no red. Cooking for 6-8 hours on low in the slow cooker usually makes it tender. Always trust your taste buds; if it’s soft, it's ready! This blog post explored how to make a delicious Slow Cooker Mushroom Beef Stroganoff. We covered the key ingredients, preparation steps, and cooking methods. You learned about tips for enhancing flavor and serving suggestions. We also discussed variations to suit different diets and storage methods for leftovers. In cooking, enjoy exploring new flavors while keeping it simple. Slow cooker meals offer great taste with little effort. Try it today, and enjoy every bite!

Slow Cooker Mushroom Beef Stroganoff

Indulge in a delicious slow cooker mushroom beef stroganoff that’s perfect for weeknight dinners! This hearty recipe features tender beef, savory mushrooms, and a creamy sauce that pairs beautifully with egg noodles or rice. With just a few simple ingredients and minimal prep time, you can enjoy a comforting meal that cooks itself. Click through to discover the full recipe and make your next family dinner unforgettable!
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Ingredients
  

2 lbs beef stew meat, cut into bite-sized pieces

1 onion, finely chopped

3 cloves garlic, minced

8 oz mushrooms, sliced (cremini or button)

1 cup beef broth

1 cup sour cream

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

2 teaspoons paprika

Salt and pepper to taste

3 tablespoons olive oil

2 tablespoons cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Cooked egg noodles or rice (for serving)

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent, about 3-4 minutes.

    Add the beef stew meat to the skillet and brown on all sides, approximately 5-7 minutes. This step adds great flavor.

      Transfer the beef and onion mixture into the slow cooker.

        Add the sliced mushrooms, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir well to combine all ingredients.

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

            About 30 minutes before serving, stir in the sour cream into the slow cooker to create a creamy sauce. If you prefer a thicker sauce, mix cornstarch with a little cold water and stir into the stroganoff - cook an additional 30 minutes to thicken.

              Taste and adjust seasoning if necessary before serving.

                Serve the mushroom beef stroganoff over cooked egg noodles or rice.

                  Prep Time: 15 min | Total Time: 8 hr | Servings: 6

                    - Presentation Tips: Sprinkle freshly chopped parsley over the top for a pop of color and serve in bowls for a comforting meal.