Beef Stroganoff is a classic comfort food that brings together tender beef, savory mushrooms, and a creamy sauce. This Slow Cooker Beef Stroganoff recipe makes it easy to enjoy this delicious dish with minimal effort. Perfect for busy weeknights or a cozy weekend meal, this recipe ensures you get a flavorful, hearty meal without spending hours in the kitchen.
Ingredients:
- 1.5 to 2 pounds (680 to 900 grams) beef stew meat, cut into bite-sized pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces (225 grams) mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 12 ounces (340 grams) egg noodles or your preferred pasta
- Chopped fresh parsley (optional, for garnish)
Instructions:
- Prepare the Beef and Vegetables:
- Place the beef stew meat in the slow cooker.
- Add the chopped onion, minced garlic, and sliced mushrooms on top of the beef.
- Make the Sauce:
- In a small bowl, combine the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir well to mix.
- Pour the sauce over the beef and vegetables in the slow cooker.
- Slow Cook:
- Cover the slow cooker with the lid and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the flavors are well blended.
- Thicken the Sauce:
- About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
- Slowly whisk in about 1/2 cup of the hot liquid from the slow cooker until smooth. Pour the roux mixture back into the slow cooker and stir to combine.
- Add the sour cream to the slow cooker and stir well. Let it cook for an additional 30 minutes on low to thicken the sauce.
- Cook the Pasta:
- While the sauce is thickening, cook the egg noodles or your preferred pasta according to the package instructions. Drain and set aside.
- Serve:
- Serve the beef stroganoff over the cooked noodles. Garnish with chopped fresh parsley if desired.
Cook’s Notes and Variations:
- For an extra layer of flavor, sear the beef pieces in a hot skillet with a little oil before adding them to the slow cooker.
- You can substitute Greek yogurt for sour cream to lighten up the recipe.
- If you prefer a thicker sauce, add an additional tablespoon of flour to the roux mixture.
- For a richer taste, use a mix of beef broth and red wine.
Keto and Low-Carb Versions:
- Replace the egg noodles with zucchini noodles (zoodles) or cauliflower rice for a low-carb option.
- Ensure that the beef broth and Worcestershire sauce you use are low-carb.
- Substitute the flour with almond flour or a low-carb thickener like xanthan gum.
Frequently Asked Questions (FAQs):
Q: Can I use a different cut of beef for this recipe? A: Yes, you can use any tender cut of beef such as sirloin, chuck roast, or even ground beef. Adjust the cooking time accordingly if using a different cut.
Q: Can I make this dish ahead of time? A: Absolutely! Beef Stroganoff can be made a day ahead and stored in the refrigerator. Reheat gently on the stove or in the microwave before serving.
Q: What can I serve with Beef Stroganoff? A: This dish is traditionally served over egg noodles, but it also pairs well with mashed potatoes, rice, or a side of steamed vegetables.
Q: Can I freeze leftovers? A: Yes, Beef Stroganoff can be frozen. Store in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
This Slow Cooker Beef Stroganoff is a comforting, flavorful dish that’s easy to prepare and perfect for any occasion. With tender beef, savory mushrooms, and a creamy, rich sauce, it’s sure to become a family favorite. Whether you’re following a traditional, keto, or low-carb diet, this recipe can be adapted to suit your needs. Enjoy the ease and deliciousness of this classic dish, and savor every bite of this comforting meal!
