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- 2 pounds beef stew meat, cut into 1-inch cubes - 1 medium onion, finely diced - 3 cloves garlic, minced - 8 ounces mushrooms, sliced (choose between cremini or button) - 2 cups beef broth - 1 tablespoon Worcestershire sauce The main part of this dish is the beef stew meat. It gives a rich flavor. Pair it with onion and garlic for a strong base. The mushrooms add a nice texture and earthy taste. Beef broth enhances the overall taste, while Worcestershire sauce adds a hint of umami. - 1 teaspoon dried thyme - 1 teaspoon sweet paprika - Salt and pepper to taste Spices elevate this dish. Dried thyme brings warmth and depth. Sweet paprika adds a colorful touch and a mild flavor. Adjust salt and pepper to your liking for a balanced taste. - 1 cup sour cream - 4 tablespoons all-purpose flour - 3 tablespoons olive oil - Fresh parsley leaves, chopped, for garnish - Cooked egg noodles, for serving Sour cream creates a creamy texture. It balances the richness of the beef. Flour thickens the sauce, making it stick to the noodles. Olive oil is vital for sautéing. Fresh parsley adds color and freshness. Serve it all over cooked egg noodles for a hearty meal. First, we need to brown the beef. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the beef stew meat in batches. Do not overcrowd the pan. Brown the meat on all sides for about 4-5 minutes. This step locks in flavor. After browning, carefully transfer the beef to the slow cooker. Make sure to leave the tasty drippings in the skillet. Next, let’s sauté the vegetables. In the same skillet, add the remaining tablespoon of olive oil. Then, toss in the finely diced onion and minced garlic. Sauté for 2-3 minutes until they smell good and soften. Now, add the sliced mushrooms. Cook them for another 4-5 minutes. This helps the mushrooms soften and release their moisture. Now, it's time to mix everything together. Add the sautéed onion, garlic, and mushrooms to the slow cooker with the browned beef. Pour in 2 cups of beef broth. Then, add 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of sweet paprika. Season with salt and pepper to your taste. Gently stir to combine all ingredients evenly. Let’s thicken our sauce for a creamy finish. About 30 minutes before serving, take a small bowl. Whisk together 1 cup of sour cream and 4 tablespoons of all-purpose flour until smooth. Gradually add this mixture to the slow cooker. Stir gently to avoid lumps. Increase the heat to high, cover it, and let it cook for another 30 minutes. This will help the sauce thicken nicely. After the sauce thickens, taste it. Adjust the seasoning if needed. To serve, place a bed of cooked egg noodles on each plate. Ladle the rich beef stroganoff over the noodles. For a pop of color, sprinkle freshly chopped parsley on top. You can also serve some crusty bread on the side to soak up the sauce. Enjoy your comforting meal! - Avoid overcrowding the skillet: When you add too much beef, it steams instead of browns. Work in batches to get that nice golden color. - Ensuring even cooking for flavor enhancement: Brown all sides of the beef. This builds great flavor and makes your dish more tasty. - Techniques to prevent lumps in the sauce: Mix sour cream and flour in a separate bowl first. This keeps your sauce smooth and creamy. - Timing for when to thicken the sauce: Add the sour cream mixture about 30 minutes before serving. This helps the sauce thicken just right. - Using fresh herbs: Fresh parsley adds a bright touch. You can also try thyme for an earthier flavor. - Adjusting seasoning for personal taste: Always taste before serving. Add more salt or pepper to make it just how you like it. {{image_4}} You can switch up the beef in your stroganoff. Try chicken or pork for lighter options. Both meats cook well in a slow cooker and soak up flavor. For a vegetarian twist, use mushrooms as the main protein. Portobello or cremini mushrooms add a rich taste. They give you that hearty feel without the meat. Want to add depth to your sauce? A splash of white wine works wonders. It enhances the flavor and adds a nice zing. If you need creamy alternatives for sour cream, consider Greek yogurt or cashew cream. These options keep the dish rich without losing the creaminess. While egg noodles are classic, you can try serving beef stroganoff with rice. It absorbs the sauce nicely. Mashed potatoes are also great; they create a cozy meal. For garnishes, fresh herbs like dill or chives add color and brightness. You can even sprinkle some crispy fried onions for crunch. To keep your Slow Cooker Beef Stroganoff fresh, place it in an airtight container. This keeps the flavors intact and prevents spills. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To freeze, allow the stroganoff to cool completely. Transfer it into a freezer-safe container. Be sure to leave some space at the top for expansion. It will last in the freezer for about three months. When you're ready to eat, thaw it overnight in the fridge. For best results, reheat on the stove over low heat. Stir it often to avoid burning. You can also use a microwave. Heat in short bursts, stirring in between. Aim for about 2-3 minutes on medium power. Heat until it is hot throughout. Enjoy your comforting dish just like the first time! Yes, you can use frozen beef, but it is not ideal. Fresh beef browns better and adds more flavor. When you use frozen beef, it may release water when cooking. This can make your sauce thin. If you must use frozen beef, thaw it first. This step helps with browning and flavor. You can easily boost the flavor of your beef stroganoff. Here are some tips: - Use fresh herbs like thyme or parsley to enhance taste. - Add a splash of soy sauce for umami. - Stir in a dash of Dijon mustard for tanginess. - Experiment with different mushrooms for varied flavor. - Consider adding a bit of red wine for depth. This dish pairs well with several sides. Here are my top picks: - Cooked egg noodles are classic and absorb the sauce nicely. - Mashed potatoes offer a creamy base for the beef. - Rice can also work well, soaking up the rich flavors. - A side of crusty bread is perfect for dipping into the sauce. - Steamed green beans or a fresh salad provide nice contrast. Slow Cooker Beef Stroganoff combines simple ingredients for rich flavors. You need beef, onions, and mushrooms, plus spices for taste. Following careful steps ensures a delicious meal every time. Remember to adapt the recipe with substitutions or serving ideas for variety. Store leftovers properly to enjoy later. This dish is versatile, easy, and perfect for any occasion. Dive in and savor the comfort of your creation. Enjoy every bite!

Slow Cooker Beef Stroganoff

Indulge in the mouthwatering flavors of Savory Slow Cooker Beef Stroganoff with this easy recipe! Tender beef, rich mushrooms, and creamy sauce come together beautifully over egg noodles for a comforting meal. Perfect for busy weeknights, this dish is simple to prepare and bursting with flavor. Ready to savor every bite? Click through to explore the full recipe and enjoy a delicious dinner that your family will love!
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Ingredients
  

2 pounds beef stew meat, cut into 1-inch cubes

1 medium onion, finely diced

3 cloves garlic, minced

8 ounces mushrooms, sliced (choose between cremini or button)

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon sweet paprika

Salt and freshly ground black pepper, to taste

1 cup sour cream

4 tablespoons all-purpose flour

3 tablespoons olive oil

Fresh parsley leaves, chopped, for garnish

Cooked egg noodles, for serving

Instructions
 

Brown the Beef: In a large skillet over medium-high heat, pour in 2 tablespoons of olive oil. Once hot, add the beef stew meat in batches, ensuring not to overcrowd the pan. Brown the meat on all sides for about 4-5 minutes. Once browned, transfer the beef to the slow cooker, leaving any drippings in the skillet.

    Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and minced garlic; sauté for 2-3 minutes until they become aromatic and soft. Incorporate the sliced mushrooms and continue to cook for an additional 4-5 minutes, allowing the mushrooms to soften and release their moisture.

      Combine Ingredients: Add the sautéed onion, garlic, and mushrooms to the slow cooker with the browned beef. Pour in the beef broth, followed by the Worcestershire sauce, dried thyme, and paprika. Season the mixture with salt and pepper to your liking. Gently stir to combine all ingredients evenly.

        Cook on Low: Cover the slow cooker and cook the beef mixture on the low setting for 6-8 hours, or alternatively on high for 3-4 hours. The meat should be tender and flavorful by the end of the cooking time.

          Thicken the Sauce: About 30 minutes before serving, in a small bowl, whisk together the sour cream and flour until fully combined and smooth. Gradually add this mixture into the slow cooker, stirring gently to avoid any lumps. Increase the heat to high, cover, and let cook for an additional 30 minutes, allowing the sauce to thicken.

            Serve: After the sauce has thickened, taste and adjust the seasoning as needed. Serve the rich beef stroganoff generously over a bed of cooked egg noodles. Garnish each plate with a sprinkle of freshly chopped parsley for a fresh touch.

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

                Presentation Tips: For an appealing presentation, serve the stroganoff in deep bowls, creating a nest of noodles and ladling the beef and sauce over the top. Finish with a vibrant garnish of parsley and consider adding a side of crusty bread to soak up the delicious sauce. Enjoy!