by Stephanie on October 28, 2020 (Updated September 19, 2022) 42 *This post may contain affiliate links. Read more » Show
Make this traditional Beef Stroganoff in the Slow Cooker with the best combination of ingredients that add so much flavor. My version is extra creamy with lots of ways to thicken it up, including my homemade condensed cream of mushroom soup! This is a great recipe to serve over mashed potatoes with buttermilk biscuits! Slow Cooker Beef StroganoffI don’t think it gets more hearty and delicious than Slow Cooker Beef Stroganoff, (unless you try my Slow Cooker Beef Stew or Creamy Chicken Stroganoff😉). I am all about grabbing a nice Chuck roast when I’m at the store because it’s an economic piece of meat, especially if it’s on sale. The only trade off is that you need to give it plenty of time to render and cook slowly until it’s melt-in-your-mouth tender. This recipe makes a lot of sauce so that each and every egg noodle is completely smothered. And I’m not shy when it comes time to thicken it up at the end. What is Stroganoff Sauce Made ofTraditional beef stroganoff sauce is made with beef broth that takes on the taste of gravy after simmering with beef. It’s made creamy with “smetana” (soured heavy cream, i.e sour cream). Other flavor enhancers include Worcestershire sauce, which adds umami and enhances the other flavors in the dish. Dijon mustard not only adds even more depth of flavor but the acidity helps to break down and tenderize the meat, as does the red wine vinegar. Mushrooms are also a common addition, along with garlic and onions. This recipe uses white wine which adds flavor and is used to deglaze the pan after searing the meat. Chicken broth may also be used instead. Best Cuts of Beef for Stroganoff
The above cuts of meat need to be cooked low and slow in order to break down and become tender. Searing the MeatSearing the beef adds a nice color, flavor, and texture for the stew. Deglazing the pan with white wine (or chicken broth) adds a gourmet touch, and it allows you to soften the onions/garlic in the same pan. Overall, this creates a very flavorful base for the soup. Sear just long enough to give the exterior a crisp texture, don’t cook it all the way through. 45 seconds per side is all it takes. PRO TIP: Resist the urge to press down on the meat while it sears. Handle the beef least amount possible for extra juicy, tender results. Otherwise you’ll cause juices to run right out of it which will make it tough. Shortcut MethodIf you don’t have time to sear the meat, you can toss it in the flour mixture and place it right in the Slow Cooker along with the uncooked onions and garlic. If you choose this method, omit the white wine or let the wine cook down in a pan with butter, onions, mushrooms, and garlic before adding it to the slow cooker. How to Make ItSee recipe card below this postfor ingredient quantities and full instructions. Cut the beef into one-inch cubes. Sprinkle with garlic salt, pepper, and flour. Toss to coat. Heat 2 Tablespoons vegetable oil in a skillet over medium-high heat. Sear the meat in batches for 45 seconds per side. Use kitchen tongs to carefully remove and set aside on a plate. Add 1 Tablespoon butter and white wine to the pot over medium heat. Use a silicone spatula to “clean” (deglaze) the bottom of the pan. Add the onions and mushrooms and cook for 4 minutes. Add the minced garlic and cook for 1 more minute. Remove from heat. Add the beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard to the Slow Cooker and stir to combine. Add the beef as well as any juice that may have dripped onto the plate. Add the onions/mushrooms/garlic. Cook on high for 4-5 or on low for 8-9 hours. Combine cornstarch/cold water mixture and whisk it into the Slow Cooker. Flip to warm. In a medium bowl, whisk sour cream with 1 cup liquid from the slow cooker until smooth. Add to Slow Cooker and stir carefully to combine. Stir in the condensed cream of mushroom soup if desired. Turn heat off and swirl in 2 Tablespoons of cold butter. This adds a smooth, velvety finish. Serve over egg noodles. How to Thicken Beef StroganoffBeef Stroganoff tends to have a consistency similar to that of a stew. I use 3 methods to thicken the sauce:
Storage
Try These NextGet My Free Meal PlanI’ve got a Free Meal Planwith 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes! And follow me on Facebook, Instagram, and Pinterest! Tried This Recipe?Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐ Make this traditional Beef Stroganoff in the Slow Cooker with simple ingredients that add so much flavor. The sauce is extra creamy with lots of ways to thicken it up at the end!
To thicken:
For Serving:
Best Cuts of Beef for Stroganoff
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Freeze the sauce separately and boil fresh noodles for serving. (You can also serve this over mashed potatoes!) For an easy weekday version of this recipe, be sure to try my Ground Beef Stroganoff! Calories: 500kcal, Carbohydrates: 27g, Protein: 40g, Fat: 24g, Saturated Fat: 11g, Cholesterol: 140mg, Sodium: 1304mg, Potassium: 934mg, Fiber: 2g, Sugar: 4g, Vitamin A: 412IU, Vitamin C: 4mg, Calcium: 107mg, Iron: 5mg Course: Main Course Cuisine: American How do I thicken slow cooker stroganoff?Hold back 1/4 cup beef broth, mix with 3 tbsp cornflour/cornstarch. After whisking sour cream with stew liquid, add the cornflour mix into the sour cream, then pour all that into the stew. Simmer 5 minutes to thicken (slow cooker 10 minutes, IP saute function 5 min).
What is stroganoff sauce made of?What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it. I love the pale brown creamy colour against the deep golden brown seared beef!
What can I substitute for cream of mushroom in beef stroganoff?Sour cream is a good option for recipes that use cream of mushroom soup specifically for texture, rather than flavor. For example, beef stroganoff or a creamy sauce for meatballs. Some brands of sour cream are quite a bit thicker than soup.
Why do you add flour to beef stroganoff?Flour acts as the thickener in beef stroganoff, so all you have to do to replace it is use something else to thicken the sauce. You can make ground beef stroganoff gluten-free by replacing the flour with cornstarch, or by using full-fat sour cream.
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