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Slow Cooker Beef Stroganoff Simple Comfort Food

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- 2 lbs beef stew meat, cut into 1-inch pieces - 1 medium onion, diced - 3 cloves garlic, minced - 8 oz mushrooms, sliced - 4 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon paprika - Salt and pepper to taste I love using beef stew meat for this dish. It becomes tender and juicy after slow cooking. Diced onion and minced garlic add great flavor. Sliced mushrooms bring an earthy touch. The beef broth gives a rich base to the sauce. Worcestershire sauce adds depth, while Dijon mustard and paprika enhance the taste. Don’t forget to season with salt and pepper! - 1/4 cup all-purpose flour (for thickening) - 1 cup sour cream - Egg noodles or rice (for serving) - Fresh parsley, chopped (for garnish) To thicken the sauce, I use all-purpose flour. Mixing it with broth creates a smooth slurry. Sour cream is key for that creamy texture. I recommend serving this dish over cooked egg noodles or rice. It soaks up the sauce perfectly. A sprinkle of fresh parsley on top adds color and freshness. 1. Start by adding the beef stew meat to your slow cooker. 2. Next, add the diced onion, minced garlic, and sliced mushrooms. 3. Pour in the beef broth. 4. Add in the Worcestershire sauce, Dijon mustard, and paprika. 5. Stir everything well to mix the ingredients. 6. Season with salt and pepper to your liking. 7. Cover the slow cooker with its lid. 1. Choose your cooking setting. You can cook on low for 8 hours or high for 4 hours. 2. Check the beef for tenderness after the cooking time. It should be soft and easy to shred. 1. About 30 minutes before serving, make a slurry to thicken the sauce. 2. Mix the flour with a few tablespoons of the hot broth in a small bowl. 3. Stir this mixture back into the slow cooker. 4. Once the sauce thickens, turn off the slow cooker. 5. Mix in the sour cream until it is well blended. 6. Serve the beef stroganoff over cooked egg noodles or rice. 7. Garnish with chopped fresh parsley for a pop of color. Choosing the right cut of beef is key. I like using beef stew meat. It has the right fat and flavor. Chuck roast also works well if you can find it. To achieve tender meat, cook it low and slow. The meat breaks down, making it soft and juicy. Don't rush the cooking time. Wait until it’s tender before you serve. Layering your ingredients matters. Start with the beef at the bottom. This helps it cook evenly. Add onions and garlic next, then mushrooms. Pour the broth on top. This way, the flavors blend well. Keep an eye on the cooking time. If you can, check the meat's tenderness. If it needs more time, let it cook longer. For a lovely presentation, serve in large bowls. A sprinkle of fresh parsley adds color. You can also offer extra sour cream on the side. Egg noodles or rice are perfect for serving. They soak up the sauce nicely. Enjoy your cozy meal! {{image_2}} You can change up the meat in this dish. Try chicken or pork for a twist. If you want a meatless option, use hearty vegetables like lentils or chickpeas. They add great texture and flavor. Mushrooms are key for flavor. But you can swap them, too! Use shiitake or portobello mushrooms for a deeper taste. Even dried mushrooms can work well, just rehydrate them first. To boost the flavor, add spices like thyme or rosemary. A bay leaf can also bring out rich notes. Don't be afraid to experiment with smoked paprika for a smoky touch. For some fun serving ideas, try filling wraps with the stroganoff. You can also layer it in a casserole dish and top with cheese for a baked version. If you're gluten-free, swap the all-purpose flour for cornstarch or a gluten-free blend. This keeps the dish creamy without gluten. For a low-carb version, serve the stroganoff over zucchini noodles or cauliflower rice. Both options are tasty and keep the meal light. To store leftovers, let the beef stroganoff cool first. Use an airtight container to keep it fresh. Place it in the fridge within two hours of cooking. It will last for about three to four days. When you are ready to reheat, use a pot on the stove or a microwave. Heat it until it is warm all the way through. Stir it well to avoid cold spots. To freeze the dish, let it cool completely. Transfer the stroganoff to a freezer-safe container. Make sure to leave some space at the top for expansion. Seal it tightly and label the container with the date. It can last up to three months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. After thawing, reheat it in a pot or the microwave. Add a splash of beef broth if it seems thick. This will help bring back the creamy texture. Enjoy your comforting meal! How long can I store slow cooker beef stroganoff? You can store beef stroganoff in the fridge for up to three days. Make sure to keep it in an airtight container. This way, it stays fresh and tasty. You can also freeze it for up to three months. Just thaw it in the fridge before reheating. Can I cook this on high for less time? Yes, you can cook beef stroganoff on high for about four hours. Just check that the meat is tender. The low setting gives it more flavor, but high works too when you’re short on time. What can I substitute for sour cream? You can use Greek yogurt or cream cheese instead of sour cream. Both add creaminess and flavor. For a lighter option, try using silken tofu blended until smooth. Why is my beef stroganoff too watery? If your stroganoff is watery, it may need more thickening. Mix a tablespoon of flour with some broth to create a slurry. Stir it in and cook for a bit longer. This will help the sauce thicken. How can I make it creamier without increasing calories? To make your stroganoff creamier, use less sour cream and add a bit of low-fat milk or broth. You can also blend some cooked cauliflower into the sauce for added creaminess without extra calories. Caloric content per serving Each serving of beef stroganoff has about 350 calories. This can vary based on your ingredients and portion size. Breakdown of macros (protein, fat, carbs) - Protein: 30g - Fat: 18g - Carbohydrates: 20g This dish offers a good balance of protein and carbs, making it a filling meal. In this article, we explored how to make slow cooker beef stroganoff. We covered the main ingredients like beef, onions, and seasonings. You learned about the cooking process, tips for tenderness, and variations to suit your taste. Storing your leftovers correctly is vital to enjoy this dish later. With these steps and insights, you can create a hearty meal that is both easy and delicious. Don't hesitate to experiment with flavors and ingredients that suit you best. Happy cooking!

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Looking for a cozy meal that’s easy to prepare? This Slow Cooker Beef Stroganoff is the answer. With tender beef, hearty mushrooms, and creamy sauce, it’s comfort food at its best. Plus, you’ll love how simple it is to make! Join me as I guide you through the ingredients, step-by-step instructions, and tips to elevate your dish. Let’s make dinner a breeze with this hearty favorite!

Ingredients

Main Ingredients

– 2 lbs beef stew meat, cut into 1-inch pieces

– 1 medium onion, diced

– 3 cloves garlic, minced

– 8 oz mushrooms, sliced

– 4 cups beef broth

– 1 tablespoon Worcestershire sauce

– 1 teaspoon Dijon mustard

– 1 teaspoon paprika

– Salt and pepper to taste

I love using beef stew meat for this dish. It becomes tender and juicy after slow cooking. Diced onion and minced garlic add great flavor. Sliced mushrooms bring an earthy touch. The beef broth gives a rich base to the sauce. Worcestershire sauce adds depth, while Dijon mustard and paprika enhance the taste. Don’t forget to season with salt and pepper!

Additional Ingredients

– 1/4 cup all-purpose flour (for thickening)

– 1 cup sour cream

– Egg noodles or rice (for serving)

– Fresh parsley, chopped (for garnish)

To thicken the sauce, I use all-purpose flour. Mixing it with broth creates a smooth slurry. Sour cream is key for that creamy texture. I recommend serving this dish over cooked egg noodles or rice. It soaks up the sauce perfectly. A sprinkle of fresh parsley on top adds color and freshness.

Step-by-Step Instructions

Initial Preparation

1. Start by adding the beef stew meat to your slow cooker.

2. Next, add the diced onion, minced garlic, and sliced mushrooms.

3. Pour in the beef broth.

4. Add in the Worcestershire sauce, Dijon mustard, and paprika.

5. Stir everything well to mix the ingredients.

6. Season with salt and pepper to your liking.

7. Cover the slow cooker with its lid.

Cooking Process

1. Choose your cooking setting. You can cook on low for 8 hours or high for 4 hours.

2. Check the beef for tenderness after the cooking time. It should be soft and easy to shred.

Final Steps

1. About 30 minutes before serving, make a slurry to thicken the sauce.

2. Mix the flour with a few tablespoons of the hot broth in a small bowl.

3. Stir this mixture back into the slow cooker.

4. Once the sauce thickens, turn off the slow cooker.

5. Mix in the sour cream until it is well blended.

6. Serve the beef stroganoff over cooked egg noodles or rice.

7. Garnish with chopped fresh parsley for a pop of color.

Tips & Tricks

Perfecting the Recipe

Choosing the right cut of beef is key. I like using beef stew meat. It has the right fat and flavor. Chuck roast also works well if you can find it.

To achieve tender meat, cook it low and slow. The meat breaks down, making it soft and juicy. Don’t rush the cooking time. Wait until it’s tender before you serve.

Cooking Techniques

Layering your ingredients matters. Start with the beef at the bottom. This helps it cook evenly. Add onions and garlic next, then mushrooms. Pour the broth on top. This way, the flavors blend well.

Keep an eye on the cooking time. If you can, check the meat’s tenderness. If it needs more time, let it cook longer.

Serving Suggestions

For a lovely presentation, serve in large bowls. A sprinkle of fresh parsley adds color. You can also offer extra sour cream on the side.

Egg noodles or rice are perfect for serving. They soak up the sauce nicely. Enjoy your cozy meal!

Variations

Ingredient Swaps

You can change up the meat in this dish. Try chicken or pork for a twist. If you want a meatless option, use hearty vegetables like lentils or chickpeas. They add great texture and flavor.

Mushrooms are key for flavor. But you can swap them, too! Use shiitake or portobello mushrooms for a deeper taste. Even dried mushrooms can work well, just rehydrate them first.

Flavor Enhancements

To boost the flavor, add spices like thyme or rosemary. A bay leaf can also bring out rich notes. Don’t be afraid to experiment with smoked paprika for a smoky touch.

For some fun serving ideas, try filling wraps with the stroganoff. You can also layer it in a casserole dish and top with cheese for a baked version.

Dietary Modifications

If you’re gluten-free, swap the all-purpose flour for cornstarch or a gluten-free blend. This keeps the dish creamy without gluten.

For a low-carb version, serve the stroganoff over zucchini noodles or cauliflower rice. Both options are tasty and keep the meal light.

Storage Info

Refrigeration Guidelines

To store leftovers, let the beef stroganoff cool first. Use an airtight container to keep it fresh. Place it in the fridge within two hours of cooking. It will last for about three to four days. When you are ready to reheat, use a pot on the stove or a microwave. Heat it until it is warm all the way through. Stir it well to avoid cold spots.

Freezing Instructions

To freeze the dish, let it cool completely. Transfer the stroganoff to a freezer-safe container. Make sure to leave some space at the top for expansion. Seal it tightly and label the container with the date. It can last up to three months in the freezer.

When you are ready to eat it, thaw it in the fridge overnight. After thawing, reheat it in a pot or the microwave. Add a splash of beef broth if it seems thick. This will help bring back the creamy texture. Enjoy your comforting meal!

FAQs

Common Questions

How long can I store slow cooker beef stroganoff?

You can store beef stroganoff in the fridge for up to three days. Make sure to keep it in an airtight container. This way, it stays fresh and tasty. You can also freeze it for up to three months. Just thaw it in the fridge before reheating.

Can I cook this on high for less time?

Yes, you can cook beef stroganoff on high for about four hours. Just check that the meat is tender. The low setting gives it more flavor, but high works too when you’re short on time.

What can I substitute for sour cream?

You can use Greek yogurt or cream cheese instead of sour cream. Both add creaminess and flavor. For a lighter option, try using silken tofu blended until smooth.

Troubleshooting

Why is my beef stroganoff too watery?

If your stroganoff is watery, it may need more thickening. Mix a tablespoon of flour with some broth to create a slurry. Stir it in and cook for a bit longer. This will help the sauce thicken.

How can I make it creamier without increasing calories?

To make your stroganoff creamier, use less sour cream and add a bit of low-fat milk or broth. You can also blend some cooked cauliflower into the sauce for added creaminess without extra calories.

Nutritional Information

Caloric content per serving

Each serving of beef stroganoff has about 350 calories. This can vary based on your ingredients and portion size.

Breakdown of macros (protein, fat, carbs)

– Protein: 30g

– Fat: 18g

– Carbohydrates: 20g

This dish offers a good balance of protein and carbs, making it a filling meal.

In this article, we explored how to make slow cooker beef stroganoff. We covered the main ingredients like beef, onions, and seasonings. You learned about the cooking process, tips for tenderness, and variations to suit your taste.

Storing your leftovers correctly is vital to enjoy this dish later. With these steps and insights, you can create a hearty meal that is both easy and delicious. Don’t hesitate to experiment with flavors and ingredients that suit you best. Happy cooking!

- 2 lbs beef stew meat, cut into 1-inch pieces - 1 medium onion, diced - 3 cloves garlic, minced - 8 oz mushrooms, sliced - 4 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon paprika - Salt and pepper to taste I love using beef stew meat for this dish. It becomes tender and juicy after slow cooking. Diced onion and minced garlic add great flavor. Sliced mushrooms bring an earthy touch. The beef broth gives a rich base to the sauce. Worcestershire sauce adds depth, while Dijon mustard and paprika enhance the taste. Don’t forget to season with salt and pepper! - 1/4 cup all-purpose flour (for thickening) - 1 cup sour cream - Egg noodles or rice (for serving) - Fresh parsley, chopped (for garnish) To thicken the sauce, I use all-purpose flour. Mixing it with broth creates a smooth slurry. Sour cream is key for that creamy texture. I recommend serving this dish over cooked egg noodles or rice. It soaks up the sauce perfectly. A sprinkle of fresh parsley on top adds color and freshness. 1. Start by adding the beef stew meat to your slow cooker. 2. Next, add the diced onion, minced garlic, and sliced mushrooms. 3. Pour in the beef broth. 4. Add in the Worcestershire sauce, Dijon mustard, and paprika. 5. Stir everything well to mix the ingredients. 6. Season with salt and pepper to your liking. 7. Cover the slow cooker with its lid. 1. Choose your cooking setting. You can cook on low for 8 hours or high for 4 hours. 2. Check the beef for tenderness after the cooking time. It should be soft and easy to shred. 1. About 30 minutes before serving, make a slurry to thicken the sauce. 2. Mix the flour with a few tablespoons of the hot broth in a small bowl. 3. Stir this mixture back into the slow cooker. 4. Once the sauce thickens, turn off the slow cooker. 5. Mix in the sour cream until it is well blended. 6. Serve the beef stroganoff over cooked egg noodles or rice. 7. Garnish with chopped fresh parsley for a pop of color. Choosing the right cut of beef is key. I like using beef stew meat. It has the right fat and flavor. Chuck roast also works well if you can find it. To achieve tender meat, cook it low and slow. The meat breaks down, making it soft and juicy. Don't rush the cooking time. Wait until it’s tender before you serve. Layering your ingredients matters. Start with the beef at the bottom. This helps it cook evenly. Add onions and garlic next, then mushrooms. Pour the broth on top. This way, the flavors blend well. Keep an eye on the cooking time. If you can, check the meat's tenderness. If it needs more time, let it cook longer. For a lovely presentation, serve in large bowls. A sprinkle of fresh parsley adds color. You can also offer extra sour cream on the side. Egg noodles or rice are perfect for serving. They soak up the sauce nicely. Enjoy your cozy meal! {{image_2}} You can change up the meat in this dish. Try chicken or pork for a twist. If you want a meatless option, use hearty vegetables like lentils or chickpeas. They add great texture and flavor. Mushrooms are key for flavor. But you can swap them, too! Use shiitake or portobello mushrooms for a deeper taste. Even dried mushrooms can work well, just rehydrate them first. To boost the flavor, add spices like thyme or rosemary. A bay leaf can also bring out rich notes. Don't be afraid to experiment with smoked paprika for a smoky touch. For some fun serving ideas, try filling wraps with the stroganoff. You can also layer it in a casserole dish and top with cheese for a baked version. If you're gluten-free, swap the all-purpose flour for cornstarch or a gluten-free blend. This keeps the dish creamy without gluten. For a low-carb version, serve the stroganoff over zucchini noodles or cauliflower rice. Both options are tasty and keep the meal light. To store leftovers, let the beef stroganoff cool first. Use an airtight container to keep it fresh. Place it in the fridge within two hours of cooking. It will last for about three to four days. When you are ready to reheat, use a pot on the stove or a microwave. Heat it until it is warm all the way through. Stir it well to avoid cold spots. To freeze the dish, let it cool completely. Transfer the stroganoff to a freezer-safe container. Make sure to leave some space at the top for expansion. Seal it tightly and label the container with the date. It can last up to three months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. After thawing, reheat it in a pot or the microwave. Add a splash of beef broth if it seems thick. This will help bring back the creamy texture. Enjoy your comforting meal! How long can I store slow cooker beef stroganoff? You can store beef stroganoff in the fridge for up to three days. Make sure to keep it in an airtight container. This way, it stays fresh and tasty. You can also freeze it for up to three months. Just thaw it in the fridge before reheating. Can I cook this on high for less time? Yes, you can cook beef stroganoff on high for about four hours. Just check that the meat is tender. The low setting gives it more flavor, but high works too when you’re short on time. What can I substitute for sour cream? You can use Greek yogurt or cream cheese instead of sour cream. Both add creaminess and flavor. For a lighter option, try using silken tofu blended until smooth. Why is my beef stroganoff too watery? If your stroganoff is watery, it may need more thickening. Mix a tablespoon of flour with some broth to create a slurry. Stir it in and cook for a bit longer. This will help the sauce thicken. How can I make it creamier without increasing calories? To make your stroganoff creamier, use less sour cream and add a bit of low-fat milk or broth. You can also blend some cooked cauliflower into the sauce for added creaminess without extra calories. Caloric content per serving Each serving of beef stroganoff has about 350 calories. This can vary based on your ingredients and portion size. Breakdown of macros (protein, fat, carbs) - Protein: 30g - Fat: 18g - Carbohydrates: 20g This dish offers a good balance of protein and carbs, making it a filling meal. In this article, we explored how to make slow cooker beef stroganoff. We covered the main ingredients like beef, onions, and seasonings. You learned about the cooking process, tips for tenderness, and variations to suit your taste. Storing your leftovers correctly is vital to enjoy this dish later. With these steps and insights, you can create a hearty meal that is both easy and delicious. Don't hesitate to experiment with flavors and ingredients that suit you best. Happy cooking!

Slow Cooker Beef Stroganoff

Savor the rich flavors of this Cozy Creamy Slow Cooker Beef Stroganoff that will warm your heart and delight your taste buds! With tender beef, savory mushrooms, and a creamy sauce, this easy recipe is perfect for busy days. Just toss everything in the slow cooker and let it work its magic. Serve it over egg noodles or rice for a comforting meal your family will love. Click to discover the full recipe and enjoy a delicious dinner tonight!
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Ingredients
  

2 lbs beef stew meat, cut into 1-inch pieces

1 medium onion, diced

3 cloves garlic, minced

8 oz mushrooms, sliced

4 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

1/4 cup all-purpose flour (for thickening)

1 cup sour cream

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Egg noodles or rice (for serving)

Instructions
 

In the slow cooker, add the beef stew meat, diced onion, minced garlic, and sliced mushrooms.

    Pour in the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Stir well to combine all ingredients.

      Season with salt and pepper to taste, then cover the slow cooker with the lid.

        Cook on low for 8 hours or on high for 4 hours, until the beef is tender.

          About 30 minutes before serving, mix the flour with a few tablespoons of the hot broth to create a slurry. Stir this mixture back into the slow cooker to thicken the sauce.

            Once the sauce has thickened, turn off the slow cooker and stir in the sour cream until well blended.

              Serve the beef stroganoff over cooked egg noodles or rice, and garnish with chopped fresh parsley.

                Prep Time: 15 min | Total Time: 8 hrs 15 min | Servings: 6

                  - Presentation Tips: Serve in large bowls with a sprinkle of fresh parsley on top, and provide extra sour cream on the side for creaminess.

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