There’s something about the aroma of beef stroganoff simmering away in a slow cooker that feels like a warm hug on a chilly day. It’s like time slows down, letting you savor each savory note—beef so tender it practically melts, with mushrooms lending their earthy charm. Ever had a dish that feels like an old friend? This might just be it.
Steps
- Cut the beef into one-inch cubes, ensuring it’s dry and free of large fat pieces. Season the cubes with garlic salt and pepper, then toss them with flour to coat evenly.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the beef cubes in batches for 45 seconds per side until browned. Remove the beef with tongs and set aside, adding more oil if necessary between batches.
- In the same skillet, add 1 tablespoon of butter and white wine over medium heat to deglaze the pan, scraping any brown bits from the bottom. Cook the onions and mushrooms for 4 minutes, then add garlic and cook for another minute before removing from heat.
- In a slow cooker, mix beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard. Add the seared beef and any juices, followed by the onions, mushrooms, and garlic mixture.
- Cook the mixture on high for 4-5 hours or on low for 8-9 hours. After cooking, combine cornstarch and cold water, whisk into the slow cooker, and switch to warm.
- In a separate bowl, whisk sour cream with 1 cup of the slow cooker liquid until smooth, then stir back into the slow cooker. Optionally, add condensed cream of mushroom soup for extra thickness and flavor.
- Turn off the heat and stir in 2 tablespoons of cold butter for a velvety finish. Serve the stroganoff over egg noodles or mix the 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, divided
- ½ cup white wine
- 16 oz. button mushrooms, sliced
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon better than bouillon or 1 beef bouillon cube
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- ¼ cup cornstarch + 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 main ingredients for traditional Stroganoff sauce?
- Traditional Stroganoff sauce is primarily made from beef broth that simmers with beef, acquiring a gravy-like flavor. It becomes creamy with the addition of sour cream. Worcestershire sauce and Dijon mustard enhance the dish’s flavor, while mushrooms, garlic, and onions add depth.
- What cuts of beef are best suited for making Stroganoff?
- Chuck roasts are the top choice for Stroganoff due to their tenderness when cooked slowly. Other suitable options include rump roasts and bottom rounds, which also benefit from slow cooking to break down the fibers and achieve tenderness.
- Can I skip searing the meat before adding it to the slow cooker?
- Yes, you can skip searing by tossing the beef in a flour mixture and placing it directly into the slow cooker with uncooked onions and garlic. If you go with this method, either omit the white wine or cook it down separately with butter, onions, mushrooms, and garlic before adding it to the slow cooker.
- What methods can be used to thicken Beef Stroganoff?
- To thicken Beef Stroganoff, you can use sour cream, which adds creaminess and thickness, a cornstarch and water slurry, or include a condensed cream of mushroom soup, which enhances both thickness and flavor.
- How should I store leftover Beef Stroganoff?
- Leftover Beef Stroganoff should be stored in an airtight container. It can be refrigerated for up to three days or frozen for up to three months. For best results, freeze the sauce separately and prepare fresh noodles when ready to serve again.
Tips
- Sear the Meat for Extra Flavor: To enhance the flavor and texture of your dish, sear the beef in batches for about 45 seconds per side. This step adds a nice color and taste to the stew without cooking the meat through. Avoid pressing down on the meat while searing to keep it juicy and tender.
- Deglaze for a Flavorful Base: After searing the meat, use white wine or chicken broth to deglaze the pan. This helps in incorporating all the flavorful bits stuck to the pan into the dish, which enhances the overall taste.
- Use a Slurry for Thickening: To achieve a stew-like consistency, make a slurry by combining cornstarch with cold water. This mixture, when whisked into the slow cooker, will help thicken the sauce beautifully.
- Store Sauce Separately for Freezing: If you plan to freeze leftovers, store the sauce separately from the noodles. This allows you to prepare fresh noodles when you’re ready to serve the dish again, ensuring a better texture and taste.
Equipment
- Slow Cooker with browning/sauté function
- Stainless Steel Skillet
- Kitchen Tongs
- Kitchen Scale
- Measuring Spoons
- Silicone Spatula
- Pinch Bowls
