Ever tried a recipe that seems to hug you from the inside out? That’s what this Easy Slow Cooker Beef Stroganoff feels like. It’s like wrapping up in your coziest blanket on a chilly day—comforting and surprisingly straightforward. I stumbled upon this gem while scrolling through endless slow cooker ideas, and it’s been my go-to dish for lazy Sundays ever since.
Steps
- Cut the beef into one-inch cubes, discarding large fat pieces. Season the meat with garlic salt and pepper, then coat with flour by tossing it well.
- Heat olive oil in a skillet over medium-high heat and sear the beef cubes for 45 seconds on each side until browned. Remove the meat using tongs and set it aside on a plate.
- Add butter and white wine to the skillet over medium heat, using a spatula to deglaze the pan. Cook the onions and mushrooms for about four minutes, then add garlic and cook for an additional minute before removing from heat.
- In the Slow Cooker, mix together beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard. Add the seared beef and any juices, along with the cooked onions, mushrooms, and garlic.
- Cook the mixture in the Slow Cooker on high for 4-5 hours or on low for 8-9 hours. Mix cornstarch with cold water and whisk into the Slow Cooker, then switch to warm setting.
- In a bowl, whisk sour cream with a cup of the Slow Cooker liquid until smooth and add it back to the Slow Cooker. Stir in condensed cream of mushroom soup if desired.
- Turn off the heat and gently swirl in cold butter to achieve a smooth finish. Serve the beef stroganoff over cooked egg noodles, or add the noodles directly to the Slow Cooker for 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
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon beef bouillon or 1 beef bouillon cube
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- ¼ cup cornstarch mixed with 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 best cuts of beef for making Stroganoff?
- For a hearty Beef Stroganoff, the most recommended cuts include chuck roasts, rump roasts, and bottom rounds. These cuts are economical and become tender when cooked slowly.
- How can I thicken my Beef Stroganoff sauce?
- You can thicken the Stroganoff sauce using several methods: adding sour cream, which makes it creamy and thickens it; using a cornstarch and water slurry; or incorporating cream of mushroom soup for additional thickness and flavor.
- Can I skip the step of searing the meat, and how does it affect the dish?
- Yes, you can skip searing the meat by tossing it directly in a flour mixture and placing it in the slow cooker with uncooked onions and garlic. However, searing adds color, flavor, and texture, enhancing the overall taste of the dish.
- What should I do if I don’t use wine in my cooking?
- If you prefer not to cook with wine, you can substitute it with chicken broth. This alternative will still provide a flavorful base for the dish.
- How should I store leftover Beef Stroganoff, and how long does it keep?
- Store leftovers in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months. When freezing, consider storing the sauce separately and cooking fresh noodles when you’re ready to serve.
Tips
- Choose the Right Cut of Beef: Opt for cuts like chuck roasts, rump roasts, or bottom rounds. These cuts are more economical and become tender and flavorful when cooked slowly over time.
- Searing for Flavor: Sear the beef for just 45 seconds per side to add a nice color and flavor without cooking it through. Avoid pressing down on the meat while searing to keep it tender and juicy.
- Deglazing the Pan: Use white wine or chicken broth to deglaze the pan after searing the meat. This step softens the onions and garlic and adds a gourmet touch to the dish, enhancing the overall flavor.
- Thickening the Sauce: Incorporate sour cream, a cornstarch slurry, or condensed cream of mushroom soup to achieve a thick and creamy sauce. Each of these options adds a unique flavor and texture to the stroganoff.
Equipment
- Slow Cooker with browning/sauté function
- Stainless Steel Skillet
- Kitchen Tongs
- Kitchen Scale
- Measuring Spoons
- Silicone Spatula