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- 2 pounds of beef chuck roast - 1 medium onion - 3 cloves garlic - 8 ounces mushrooms - 2 cups beef broth The base of this dish is the beef chuck roast. It gives the stroganoff a tender and rich flavor. I chop the onion finely for even cooking. The garlic adds depth, while the mushrooms bring earthiness to the meal. Beef broth serves as the flavorful liquid that holds everything together. - 1 tablespoon Worcestershire sauce - 1 teaspoon smoked paprika - Salt and black pepper Worcestershire sauce adds a savory kick to the dish. Smoked paprika gives a slight warmth and a touch of smokiness. A good pinch of salt and black pepper enhances all the flavors. - 1 cup sour cream - 2 tablespoons all-purpose flour - 3 cups egg noodles - Fresh parsley for garnish Sour cream adds creaminess and tang to the sauce. Flour thickens the sauce, giving it a velvety texture. Egg noodles soak up the delicious sauce well. Fresh parsley on top brightens the dish and adds color. - First, I season the beef cubes. I use salt, black pepper, and smoked paprika. This gives the beef a great flavor. - Next, I heat a large skillet over medium-high heat. I add a splash of oil. I brown the beef cubes in batches. Each batch takes about 5-6 minutes. I want a nice golden sear. After browning, I transfer the beef to the slow cooker. - In the same skillet, I lower the heat. I add the finely chopped onion and minced garlic. I sauté them for about 3-4 minutes. They should be soft and fragrant. - Then, I add the sliced mushrooms to the skillet. I sauté them for about 5 minutes. They will release moisture and become tender. I transfer this mixture to the slow cooker with the beef. - Now, I pour in the beef broth. I also add the Worcestershire sauce. It adds depth to the dish. I stir everything well to combine. - I cover the slow cooker with its lid. I set it to cook on low for 8 hours or high for 4 hours. I check for tenderness. The beef should shred easily with a fork. - About 30 minutes before serving, I mix sour cream and flour in a small bowl. I whisk it until smooth. Then, I stir this mixture into the slow cooker. It thickens the sauce nicely. - While the stroganoff finishes cooking, I prepare the egg noodles. I follow the package instructions. Once cooked, I drain them and set them aside. - To serve, I spoon the rich beef stroganoff over the egg noodles. I like to garnish with freshly chopped parsley. It adds a nice touch! To get the best flavor, you should brown the beef cubes first. Here’s how to do it: - Use a large skillet over medium-high heat. - Add a splash of oil to the skillet. - Cook the beef in batches for about 5-6 minutes. - Ensure all sides get a rich, golden color. Browning the beef adds depth to the dish. It helps seal in the juices. Seasoning is also key. Generously coat the beef with salt, pepper, and smoked paprika. This brings out the full flavor of the meat. Make sure you season all sides well. For side dishes, egg noodles are perfect for this meal. They soak up the rich sauce. You can also serve crusty bread to dip into the stroganoff. Presentation matters too! Serve the stroganoff in shallow bowls. Add a sprinkle of fresh parsley on top. This not only looks nice but adds a fresh taste. If you prefer a lighter option, you can use turkey instead of beef. Ground turkey works well and still gives great flavor. For a dairy-free version, substitute the sour cream with coconut cream. This gives a creamy texture without dairy. You can also use a plant-based yogurt as a good alternative. {{image_4}} You can swap beef for pork or chicken. Pork tenderloin works well. It cooks fast and stays tender. Chicken thighs also shine in this dish. They add a nice flavor and stay juicy. Use the same method as the original recipe. Just adjust cooking time based on the meat you choose. If you want a meatless meal, mushrooms are your best friend. They give a rich, earthy taste. Use a mix of button and cremini mushrooms for depth. You can also add plant-based proteins like lentils or chickpeas. Combine them with the mushrooms to create a hearty base. This keeps the dish filling and tasty. To boost flavors, consider adding red wine. A splash of dry red wine gives depth. You can also try different spices. Adding a pinch of nutmeg or thyme can brighten the dish. Experiment with your favorite herbs to find the perfect mix. These tweaks make the stroganoff unique and delightful. After enjoying your slow cooker beef stroganoff, you may have some left. To store it properly, follow these steps: - Refrigeration guidelines: Place the stroganoff in an airtight container. It will stay fresh in the fridge for up to 3 days. Make sure to let it cool before sealing. - Freezing instructions: If you want to keep it longer, freeze the stroganoff. Use a freezer-safe container or bag. It can last up to 3 months. Be sure to label it with the date for easy tracking. When you're ready to enjoy your leftovers, reheating is key. Here are the best methods: - Stovetop: Heat a skillet over medium heat. Add the stroganoff, stirring often. This method warms it evenly. - Microwave: Place the stroganoff in a microwave-safe bowl. Cover it loosely and heat in short bursts, stirring in between. This keeps it moist and tasty. Knowing how long your dish lasts is important. - You can keep slow cooker beef stroganoff in the fridge for 3 days. - If frozen, it remains safe for 3 months. The flavors may fade after that time, but it will still be safe to eat. You can serve Slow Cooker Beef Stroganoff with several tasty sides. Here are my favorites: - Egg noodles: They soak up the rich sauce well. - Rice: A great option for a different base. - Crusty bread: Perfect for dipping and enjoying with the sauce. - Green beans: Adds a nice crunch and freshness. - Salad: A simple green salad brightens the meal. These sides add balance and make the meal feel complete. Yes, you can use frozen beef. It is best to thaw it first. Thaw the beef in the fridge overnight for even cooking. If you use frozen beef, you may need to cook it longer. This ensures it becomes tender and flavorful. There are several ways to thicken your sauce without using flour: - Cornstarch: Mix cornstarch with cold water and stir it in. - Mashed potatoes: Add a spoonful of mashed potatoes to the sauce for thickness. - Cream cheese: Blend in a bit of cream cheese for a creamy texture. These options keep the sauce rich and delicious without flour. Yes, you can prepare it in advance. Here are some tips: - Prep the beef and veggies: Chop and season them the night before. - Store in the fridge: Keep them in an airtight container until ready to cook. - Cook on the day: Just add everything to the slow cooker and follow the recipe. This makes it easy to enjoy a hearty meal with less effort. Egg noodles are the best choice for beef stroganoff. They have a soft texture and hold the sauce well. You can also use: - Pasta: Like fettuccine or tagliatelle for a different twist. - Gluten-free noodles: If you need a gluten-free option, try brown rice noodles. These options enhance the dish while keeping it cozy and comforting. Slow Cooker Beef Stroganoff combines rich flavors and tender meat for a hearty meal. We covered the main ingredients, from beef and mushrooms to toppings like sour cream. Followed by easy step-by-step instructions, you can create this tasty dish in a slow cooker. Remember, you can customize it with different meats or make it vegetarian. Store leftovers properly to enjoy later. With these tips, you’ll master stroganoff that impresses every time. Enjoy cooking and sharing this warm comfort food with friends and family!

Slow Cooker Beef Stroganoff

Indulge in a comforting bowl of Savory Slow Cooker Beef Stroganoff with this easy recipe! Tender beef slow-cooked with savory mushrooms, onions, and a creamy sauce makes for the perfect dinner delight. Learn how to create this mouthwatering dish alongside egg noodles, topped with fresh parsley for a gourmet finish. Click through to explore the full recipe and make your mealtime unforgettable!
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Ingredients
  

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

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (button or cremini)

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

Salt and black pepper to taste

1 cup sour cream

2 tablespoons all-purpose flour

3 cups egg noodles

Fresh parsley, finely chopped (for garnish)

Instructions
 

In a large mixing bowl, generously season the beef cubes with salt, black pepper, and smoked paprika. Make sure each piece is well coated with the spices.

    Heat a large skillet over medium-high heat and add a splash of oil. In batches, brown the seasoned beef cubes, cooking each batch for about 5-6 minutes or until all sides develop a rich, golden sear. Once browned, transfer the beef cubes to the slow cooker.

      In the same skillet, reduce the heat slightly and add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until they are softened and fragrant, stirring frequently to avoid burning.

        Incorporate the sliced mushrooms into the skillet and sauté for an additional 5 minutes until they have released their moisture and become tender. Transfer the mushroom mixture to the slow cooker with the beef.

          Pour in the beef broth and add the Worcestershire sauce into the slow cooker. Stir all the ingredients together to ensure an even mix.

            Cover the slow cooker with its lid andCook on the low setting for 8 hours, or on the high setting for 4 hours, until the beef is tender and easily shreds with a fork.

              About 30 minutes before serving, whisk together the sour cream and flour in a small bowl until smooth, ensuring there are no lumps. Stir this mixture into the slow cooker, mixing well to integrate it into the sauce.

                While the stroganoff finishes cooking, prepare the egg noodles according to the package instructions. Once cooked, drain them and set aside.

                  To serve, spoon the rich beef stroganoff mixture generously over the cooked egg noodles. Garnish with a sprinkle of freshly chopped parsley for a bright, flavorful finish.

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

                      - Presentation Tips: Serve the stroganoff in shallow bowls with a vibrant sprinkle of fresh parsley on top to brighten up the dish. Consider pairing with slices of crusty bread for an enjoyable dipping experience.