Traditional beef stroganoff is famous and loved by traditional food lovers because of the slow cooking. The beef’s cooking time makes it more tender and easy to fall apart. The taste, aroma, and fulfillment of the recipe are everything.
All the time you invest in the dish will pay off as you take the first bite of it. This recipe is your gateway to experience the most tender meat flooded in a sauce having all buttery garlic mushrooms and much more.
Tips To Make The Best Beef Stroganoff
- Make sure to pick up a beef stew cut that takes time to cook tender. You can select from the chuck, boneless beef ribs, beef cheeks, or any portion labeled as stewing beef.If using a stove, you may need to use more water to thin the sauce as it will make the sauce or stew heavyDo not stir the stew too vigorously as it will cause the meat to fall apartas a gluten-free thickening agent, you can skip the flour and use corn flour instead with sour cream.
Ingredients For Crockpot Beef Stroganoff
- 3.5 lbs beef chuck or stewing beef
- 1 ½ tsp salt
- 1 ½ tsp pepper
- 20 g butter (unsalted)
- 1 large onion (chopped)
- 4 garlic cloves (minced)
- 7 tbsp flour (plain)
- 4 tbsp Dijon Mustard
- 1 L beef stock (reduced salt)
- 1 ¼ cup sour cream (full cream)
- 45 g butter (for butter mushrooms)
- 700 g mushrooms (sliced)
- 3 minced garlic cloves (for mushrooms)
- ½ tsp salt and pepper for mushrooms
- Wide egg noodles (cooked) As per serving
- Chives (for garnish)
How to Make Slow Cooker Beef Stroganoff?
- Wash the beef and pat it for drying with a paper towel before seasoning it with pepper and salt.
- In a large and heavy base pot, add 1tbsp butter and adjust the heat to high
- Add beef to the pot and toss it to brown for about 4 minutes. Make sure to do it in batch and do not overlayer beef slices on each other in the pot.
- Cool down the pot and put it back on flame with half of the butter.
- Let the butter melt, and then add onion to it. Sauté the onion until it becomes soft for about 3 minutes
- Add flour to the pot and stir it after adding mustard. It will turn into a paste; mix it well.
- Keep stirring the pasta and add almost half the beef stock. Stir it until the paste mixes well with the broth and gives it a good consistency.
- Add rest of the stock to the pot and if there are any lumps in there, move to whisk mode for some time.
- Once it’s all mixed well, let it simmer and choose the ideal slow cooking method.
- Add beef and all stew to the slow cooker and cook it on low settings for 8 hours or high settings for 5 hours.
- You can add beef to the pot and cover the lid on the stove. Let it simmer on low heat for about 2 hours and check if the meat pulls apart easily; otherwise, leave it for some more time.
- Add butter, mushrooms, and garlic for buttery garlic mushrooms in a pan. Let them toes over high heat settings, and once done, remove from heat or pan.
- Once your beef is all tender, you can set up the stew consistency by adding sour cream to the stew from the cooker. Mix it well and add to your stew.
- Gently add the mushrooms to the stew and serve with noodles, pasta, or mashed potatoes.
What is the sauce in beef stroganoff made of?
The sauce is commonly made of Dijon mustard and flour.
What is the difference between beef stew and beef stroganoff?
The core difference in both is the stroganoff sauce which adds more flavor to the stew.
What cut of beef is best for beef stroganoff?
Beef chuck is the best cut to choose for the beef stroganoff. It is ideal for slow cooking and having tender outcomes.
How do you make beef stroganoff not chewy?
Let it cook slowly for quite some time. This process will turn tender and pull apart easily, giving you soft and flavorful meat.
Slow Cooker Beef Stroganoff
The beef stroganoff is famous and loved by traditional food lovers because of the slow cooking. The beef’s cooking time makes it more tender and easy to fall apart. The taste, aroma, and fulfillment of the recipe are everything.
Ingredients
- 3.5 lbs beef chuck or stewing beef
- 1 ½ tsp salt
- 1 ½ tsp pepper
- 20 g butter (unsalted)
- 1 large onion (chopped)
- 4 garlic cloves (minced)
- 7 tbsp flour (plain)
- 4 tbsp Dijon Mustard
- 1 L beef stock (reduced salt)
- 1 ¼ cup sour cream (full cream)
- 45 g butter (for butter mushrooms)
- 700 g mushrooms (sliced)
- 3 minced garlic cloves (for mushrooms)
- ½ tsp salt and pepper for mushrooms
- Wide egg noodles (cooked) As per serving
- Chives (for garnish)
How to Make?
- Wash the beef and pat it for drying with a paper towel before seasoning it with pepper and salt.
- In a large and heavy base pot, add 1tbsp butter and adjust the heat to high
- Add beef to the pot and toss it to brown for about 4 minutes. Make sure to do it in batch and do not overlayer beef slices on each other in the pot.
- Cool down the pot and put it back on flame with half of the butter.
- Let the butter melt, and then add onion to it. Sauté the onion until it becomes soft for about 3 minutes
- Add flour to the pot and stir it after adding mustard. It will turn into a paste; mix it well.
- Keep stirring the pasta and add almost half the beef stock. Stir it until the paste mixes well with the broth and gives it a good consistency.
- Add rest of the stock to the pot and if there are any lumps in there, move to whisk mode for some time.
- Once it’s all mixed well, let it simmer and choose the ideal slow cooking method.
- Add beef and all stew to the slow cooker and cook it on low settings for 8 hours or high settings for 5 hours.
- You can add beef to the pot and cover the lid on the stove. Let it simmer on low heat for about 2 hours and check if the meat pulls apart easily; otherwise, leave it for some more time.
- Add butter, mushrooms, and garlic for buttery garlic mushrooms in a pan. Let them toes over high heat settings, and once done, remove from heat or pan.
- Once your beef is all tender, you can set up the stew consistency by adding sour cream to the stew from the cooker. Mix it well and add to your stew.
- Gently add the mushrooms to the stew and serve with noodles, pasta, or mashed potatoes.
Video
Expert Tips
- Make sure to pick up a beef stew cut that takes time to cook tender. You can select from the chuck, boneless beef ribs, beef cheeks, or any portion labeled as stewing beef.
- If using a stove, you may need to use more water to thin the sauce as it will make the sauce or stew heavy
- Do not stir the stew too vigorously as it will cause the meat to fall apart
- as a gluten-free thickening agent, you can skip the flour and use corn flour instead with sour cream.
Nutrition
Serving: 1bowlCalories: 665kcalCarbohydrates: 12gProtein: 60gFat: 45g
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