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- 2 lbs beef stew meat, cut into bite-sized chunks - 1 medium onion, diced - 3 cloves garlic, minced - 8 oz mushrooms, sliced - 2 cups beef broth The base of this dish is the beef stew meat. Look for good quality cuts. Dicing the onion and mincing the garlic adds a strong flavor. Mushrooms give a nice earthy tone. The beef broth ties everything together, making the sauce rich. - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper to taste These seasonings bring the dish to life. Worcestershire sauce and Dijon mustard add depth. Paprika gives a hint of warmth. Dried thyme adds a lovely herbal note. Adjust salt and pepper to suit your taste. - 1 cup sour cream - 2 tablespoons all-purpose flour - 2 tablespoons olive oil - 12 oz egg noodles Sour cream adds creaminess to the sauce. Flour helps to thicken it. Olive oil is key for searing the beef. Egg noodles are perfect for serving. They soak up the rich sauce well and complete the meal. First, heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the beef stew meat. Sear the beef for about 5 to 7 minutes. You want it browned on all sides. This step gives great flavor. After searing, transfer the beef to your slow cooker. In the same skillet, add the diced onion and minced garlic. Sauté them for about 3 to 4 minutes. You want them soft and translucent. Next, add the sliced mushrooms. Cook until they begin to brown, stirring often. Once done, pour these vegetables over the beef in the slow cooker. Now, it’s time to add some tasty ingredients. Pour in the beef broth and add the Worcestershire sauce, Dijon mustard, paprika, thyme, salt, and pepper. Stir everything well to combine. Cover the slow cooker and cook it on low for about 6 to 8 hours. If you're in a hurry, you can cook it on high for 3 to 4 hours. The beef will be tender when it’s ready. Once cooking is complete, take a small bowl. Mix together the sour cream and flour until smooth. Gradually add this mixture to the slow cooker, stirring well. This helps thicken the sauce. Cook on high for an additional 30 minutes. This gives you that rich and creamy texture. While the stroganoff finishes, cook the egg noodles according to the package instructions. Drain them and set aside. To serve, place a bed of egg noodles on each plate. Top with the beef stroganoff. If you like, garnish with fresh parsley for a pop of color. Enjoy your meal! Searing the beef is key. It adds great flavor and color. Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides for about 5-7 minutes. This step makes your stroganoff rich and tasty. Cook time matters. I suggest setting the slow cooker on low for 6-8 hours. If you’re short on time, use high for 3-4 hours. Always check for tenderness before serving. If you need a sour cream alternative, try Greek yogurt. It gives a similar creamy texture. You can also use cream cheese mixed with milk. For gluten-free noodles, use rice noodles or gluten-free pasta. Both options work well and keep your meal delicious. Want to boost flavor? Add extra spices like garlic powder or onion powder. Fresh herbs like parsley or thyme also make a big difference. You can mix in vegetables too. Try peas, carrots, or bell peppers. If you want more protein, add cooked chicken or even tofu for a fun twist. {{image_2}} You can switch the beef for other meats. Chicken works well and cooks fast. Use boneless chicken thighs for more flavor. Pork is another great choice. Look for pork shoulder or tenderloin. If you want a vegetarian option, try mushrooms and lentils. This mix gives a hearty texture without meat. For a low-carb version, skip the egg noodles. Try zucchini noodles or spaghetti squash instead. These options keep it light and fresh. If dairy is a concern, use coconut cream instead of sour cream. It gives a nice creaminess without the milk. To add a twist, try Asian flavors. Soy sauce can replace Worcestershire sauce. Add ginger and green onions for a fresh taste. For an Italian flair, mix in some oregano and basil. A splash of red wine can also deepen the flavor. Each twist makes this dish unique and fun to eat. To keep your beef stroganoff fresh, cool it down first. Let it sit at room temperature for no more than two hours. Once cool, use airtight containers for storing. Glass or plastic containers with tight lids work best. These will help keep the flavors intact and prevent spills. You can freeze beef stroganoff for later use. First, let the dish cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. When you're ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over low heat, stirring often. If the sauce looks thick, add a splash of beef broth to loosen it. In the refrigerator, your beef stroganoff lasts about three to four days. If you freeze it, it can stay good for about three months. Always check for any off smells or colors before eating. Enjoy your meal knowing it can last a bit longer! You can tell the beef is tender when it pulls apart easily with a fork. The meat will look juicy and have a rich color. If it feels soft and not chewy, it is ready. Typically, this takes about 6-8 hours on low heat or 3-4 hours on high. The low and slow method helps break down tough fibers in the meat. Trust your senses; the smell will also tell you when it’s almost done. Yes, you can make this dish ahead of time. Prepare the beef and sauce, then let it cool. Store it in an airtight container in the fridge. You can keep it for up to three days. When you’re ready to eat, just reheat it on the stove or in the slow cooker. This makes meal prepping easy and saves time during busy days. Several side dishes pair well with beef stroganoff. Here are some great options: - Steamed green beans: They add a nice crunch. - Garlic bread: Perfect for soaking up the sauce. - Simple salad: A fresh garden salad brightens the meal. - Roasted vegetables: Carrots and broccoli work well. These sides balance the creamy texture of the stroganoff. Yes, you can adapt this recipe for a pressure cooker. Sear the beef and cook the onions and mushrooms as before. Then, add all the ingredients to the pressure cooker. Cook on high for about 35-40 minutes. The pressure cooker will give you tender beef in less time. After cooking, mix the sour cream and flour as usual to thicken the sauce. Enjoy the quick and easy version! In this article, we covered how to create a tasty beef stroganoff. You learned about the key ingredients and how to cook them step by step. We also shared useful tips for better results and variations to suit different diets. Finally, we discussed how to store leftovers effectively. Embrace your cooking journey with this dish. Enjoy making it your own!

Slow Cooker Beef Stroganoff

Indulge in the rich flavors of Savory Slow Cooker Beef Stroganoff with this easy recipe! Perfect for busy days, this comforting dish combines tender beef, mushrooms, and a creamy sauce served over egg noodles. In just a few simple steps, you can create a hearty meal that your family will love. Click through to discover the full recipe and elevate your dinner time with this delicious classic!
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Ingredients
  

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

1 medium onion, diced

3 cloves garlic, minced

8 oz mushrooms, sliced

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

1 teaspoon dried thyme

Salt and pepper to taste

1 cup sour cream

2 tablespoons all-purpose flour

2 tablespoons olive oil

12 oz egg noodles

Instructions
 

In a large skillet over medium-high heat, heat olive oil. Sear the beef stew meat until browned on all sides, about 5-7 minutes. Transfer the beef to the slow cooker.

    In the same skillet, add onions and garlic, sautéing until soft and translucent, about 3-4 minutes. Then add the sliced mushrooms and cook until they begin to brown.

      Pour the sautéed vegetables over the beef in the slow cooker. Add beef broth, Worcestershire sauce, Dijon mustard, paprika, thyme, salt, and pepper. Stir to combine.

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

          Once cooking is complete, in a small bowl, mix sour cream with flour until smooth. Incrementally add this mixture to the slow cooker and stir well to incorporate it into the sauce.

            Cook on high for an additional 30 minutes to thicken the sauce.

              Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

                Serve the beef stroganoff over a bed of egg noodles, garnishing with fresh parsley if desired.

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