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- 2 pounds beef chuck roast, cut into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 ounces mushrooms, sliced (button or cremini) - 2 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon paprika - Salt and pepper to taste - 1 cup sour cream - 2 tablespoons all-purpose flour - Fresh parsley, chopped (for garnish) Gather these ingredients for a rich and creamy beef stroganoff. The beef chuck roast gives the dish great flavor. Onions and garlic add depth. Mushrooms bring an earthy taste. Beef broth keeps the meat moist. Worcestershire sauce adds a nice zing. The seasonings are simple but effective. Paprika adds warmth, while salt and pepper enhance every bite. The sour cream makes the sauce creamy. Flour thickens it, creating a luscious texture. Finally, fresh parsley adds a pop of color and freshness. With these ingredients on hand, you can create a comforting meal that warms the soul. Enjoy the process of cooking and the delightful aroma that fills your home! - Season the beef cubes with salt, pepper, and paprika. Use enough to coat each piece well. - In a large skillet, brown the beef in batches. Cook for about 5-6 minutes until all sides are seared. Transfer the browned beef to the slow cooker. This step adds great flavor. - In the same skillet, add the chopped onion and minced garlic. Sauté until soft and fragrant, about 3-4 minutes. You want them to smell amazing. - Next, add the sliced mushrooms to the skillet. Cook for another 5 minutes until they release moisture. This makes them tasty and tender. Transfer the mushrooms to the slow cooker. - Pour the beef broth and Worcestershire sauce into the slow cooker. Stir to combine all ingredients. This mixture brings everything together. - Ensure all the beef and vegetables are well-coated in the sauce. - Set the slow cooker to low for 8 hours or high for 4 hours. Cooking it low makes the beef super tender. - About 30 minutes before serving, whisk together the sour cream and flour in a small bowl until smooth. Stir this mixture into the slow cooker. This will thicken your sauce nicely. - Cook the egg noodles according to package instructions. Drain them well. - Serve the beef stroganoff over the cooked noodles. Garnish with chopped parsley for a pop of color. This makes your dish look great! To enhance flavor, I suggest adjusting the salt and pepper. Taste the broth before adding more seasoning. Feel free to add a pinch of garlic powder for extra depth. When browning beef, heat your skillet well. This step creates a nice crust. Cook in small batches to avoid steaming the meat. Each piece needs space to sear properly. Aim for about 5-6 minutes per batch. Slow cookers vary in heat levels. If yours cooks hot, check beef earlier. For low heat settings, you may need an extra hour. Use a fork to test tenderness. The beef should break apart easily when done. Serve your beef stroganoff in shallow bowls. This makes it look nice and allows for easy eating. For a full meal, add a side of crusty bread. It’s perfect for dipping into the rich sauce. A sprinkle of fresh parsley adds color and freshness. This simple touch makes your dish pop! {{image_2}} You can switch beef for chicken or turkey. This change keeps the meal light. Use skinless chicken thighs for best flavor. They will stay juicy in the slow cooker. For a dairy-free option, swap sour cream with a plant-based alternative. Look for coconut cream or cashew cream. These options still add creaminess to the dish. Adding veggies can boost flavor and nutrition. Carrots and peas are great choices. They add color and sweetness to the dish. You can toss them in the slow cooker with the beef. You might also want to try new spices. Thyme adds earthiness, while a bay leaf gives depth. These spices can elevate the taste of your stroganoff. Just add them to the slow cooker early on. You can serve beef stroganoff over many types of noodles. Egg noodles are classic, but you can try fettuccine or even zoodles. Each type of noodle brings a different texture. Another option is to serve the stroganoff with rice or mashed potatoes. Both options soak up the rich sauce well. They make the meal hearty and filling. To store leftovers, cool the beef stroganoff to room temperature. Place it in airtight containers. I recommend using glass containers for easy reheating and to avoid any odors. Keep the stroganoff in the fridge for up to three days. You can freeze cooked stroganoff for later meals. Just let it cool completely, then transfer it to freezer-safe bags or containers. Remove as much air as possible before sealing. To thaw, place it in the fridge overnight. Reheat in a pot over low heat, stirring often. You may need to add a splash of beef broth to loosen the sauce. For maximum freshness, enjoy your beef stroganoff within three days when refrigerated. When frozen, it can last for about three months. Watch for signs of spoilage, like a sour smell or discoloration. If you see any of these, it’s best to toss it out. Yes, you can skip browning the meat. However, browning adds more flavor. This step helps seal in juices and creates a nice crust. If you don't brown, your dish may taste less rich. I suggest you try it both ways to find your favorite. Cooking beef stroganoff takes about 8 hours on low or 4 hours on high. The longer cooking time allows the beef to become very tender. Check for doneness around the end of the cooking time. Your beef should easily pull apart with a fork. Using frozen beef is not recommended. It may not cook evenly in the slow cooker. Thaw the beef first for best results. Plan ahead to let it sit in the fridge overnight or use cold water to thaw quickly. Beef stroganoff pairs well with egg noodles, rice, or mashed potatoes. You can also serve it with a side of crusty bread. Fresh salad or steamed vegetables add a nice touch too. These sides balance the rich flavors of the dish. If your sauce is watery, whisk together more flour with sour cream. Add this mixture to the slow cooker about 30 minutes before serving. Stir well and let it cook to thicken. You can also let the sauce simmer longer with the lid off. In this post, we covered how to make Slow Cooker Beef Stroganoff. We discussed key ingredients, cooking steps, and added tips for the best flavor and presentation. You learned about ingredient substitutes and how to store leftovers for later. Enjoy your cooking, and don't hesitate to try variations! You’ll create a meal that warms hearts and satisfies all. I hope this guide helps you become more confident in your kitchen.

Slow Cooker Beef Stroganoff

Savor the comforting flavors of Savory Slow Cooker Beef Stroganoff with our easy recipe! Tender beef, mushrooms, and egg noodles come together in a creamy sauce that makes for a perfect family meal. This dish is simple to prepare and slow cooks to perfection, allowing you to spend more time with loved ones. Click through now to explore the full recipe and enjoy a delicious dinner that will impress everyone at your table!
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Ingredients
  

2 pounds beef chuck roast, cut into 1-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (button or cremini)

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon paprika

Salt and pepper to taste

1 cup sour cream

2 tablespoons all-purpose flour

3 cups egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

In a large bowl, season the beef cubes with salt, pepper, and paprika.

    In a large skillet over medium-high heat, brown the beef in batches until all sides are nicely seared, about 5-6 minutes per batch. Transfer the browned beef to the slow cooker.

      In the same skillet, add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.

        Add the sliced mushrooms to the skillet and cook for another 5 minutes until they have released some moisture. Transfer them to the slow cooker.

          Pour the beef broth and Worcestershire sauce into the slow cooker, stirring to combine all the ingredients.

            Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.

              About 30 minutes before serving, whisk together the sour cream and flour in a small bowl until smooth. Stir this mixture into the slow cooker and mix well.

                Meanwhile, cook the egg noodles according to package instructions, and drain.

                  Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.

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

                      - Presentation Tips: Serve in shallow bowls with a sprinkle of fresh parsley on top for a burst of color. Consider adding a side of crusty bread for dipping.