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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 fresh mushrooms, sliced - Other essential ingredients The main ingredients for this dish set the stage for great flavor. The beef chuck roast is tender and perfect for slow cooking. It breaks down nicely, giving you juicy bites. Onions and garlic add depth, while fresh mushrooms bring an earthy note. - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste For seasoning, we use beef broth as the base. It keeps the beef moist and adds richness. Worcestershire sauce and Dijon mustard give a tangy kick. Smoked paprika adds a warm, smoky flavor. Don’t forget to season with salt and pepper to taste. - 1 cup sour cream - 3 tablespoons all-purpose flour - 12 ounces egg noodles - Fresh parsley, chopped (for garnish, optional) The final touches elevate the dish. Sour cream adds creaminess and a nice tang. Mixing it with flour helps thicken the sauce. Egg noodles are the perfect partner for stroganoff. They soak up the sauce well. Garnishing with fresh parsley adds color and freshness to your plate. - Season the beef cubes First, take 2 pounds of beef chuck roast. Cut it into 1-inch cubes. In a large bowl, add salt, pepper, and smoked paprika. Mix well and coat each beef piece. - Sear the meat Next, heat some oil in a skillet over medium-high heat. Add the seasoned beef cubes in a single layer. Sear each side for 3 to 4 minutes. This step adds a rich flavor to the meat. - Add vegetables and layers Once the beef is seared, transfer it to a slow cooker. Layer in 1 medium chopped onion, 3 minced garlic cloves, and 8 ounces of sliced mushrooms. This adds depth to the dish. - Combine and add liquid ingredients In a separate bowl, whisk together 1 cup of beef broth, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of Dijon mustard. Pour this mixture over the beef and veggies in the slow cooker. - Cook on low vs. high settings Cover the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. The beef should become fork-tender and soak up all those flavors. - Thicken the sauce at the end In the last 30 minutes, combine 3 tablespoons of flour with 1 cup of sour cream in a small bowl. Stir until smooth. Add this to the slow cooker to thicken the sauce. - Cooking the egg noodles About 10 minutes before serving, cook 12 ounces of egg noodles according to package instructions. Once cooked, drain the noodles and set them aside. Now, everything is ready to come together in a creamy and savory beef stroganoff! To make your beef stroganoff even tastier, consider marinating the beef. Marinating adds depth to the flavor. Use simple ingredients like soy sauce, garlic, and a splash of vinegar. Let the beef soak for at least an hour, or overnight for best results. Choosing the right cut of meat is key. I recommend beef chuck roast. This cut is tough but turns tender with slow cooking. It also has great flavor, making your stroganoff rich and savory. When searing your beef, heat the skillet before adding the meat. This step creates a nice brown crust. Sear the beef in small batches to avoid steaming. Each cube should touch the pan for even browning. Slow cookers can vary in heat. If yours cooks hot, check for doneness earlier. If it cooks low, you might need to add time. Keep an eye on the beef until it’s fork-tender. This makes all the difference in your dish. For serving, use bowls or plates that show off the dish. Spoon the stroganoff over egg noodles, allowing the sauce to soak in. This adds a nice touch to each bite. Garnishing is simple but effective. A sprinkle of chopped fresh parsley adds color and freshness. You could also add a dollop of sour cream on top for creaminess. This small detail can elevate your presentation and impress your guests. {{image_4}} You can switch up the meat in this dish. Try pork or chicken instead of beef. Each type brings its own taste and texture. If you want a vegetarian option, replace the beef with hearty mushrooms or lentils. Both choices add depth while keeping it filling. Want more flavor? Add spices like thyme or rosemary. They boost the dish's aroma and taste. You can also toss in veggies like carrots or bell peppers. They add color and nutrients, making the meal even better. If you don't have egg noodles, use fettuccine or even rice. Both options work well with stroganoff sauce. For a gluten-free choice, try rice noodles or quinoa. They provide a great base and keep it gluten-free. To store leftovers safely, let the beef stroganoff cool first. Place it in an airtight container. This helps keep it fresh. Store the container in the fridge. You can enjoy leftovers for up to 3 days. If you want to keep it longer, consider freezing. To freeze your stroganoff, make sure it has cooled completely. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. You can freeze it for up to 3 months. When ready to eat, thaw in the fridge overnight. Reheat it on the stove or in the microwave until it's hot. You can prepare the beef stroganoff in advance. Cook the beef and sauce, then store them separately from the noodles. This helps keep everything fresh and avoids mushy noodles. Use glass containers for easy reheating. They are great for storing meals and are safe in the oven or microwave. To thicken your Beef Stroganoff, use a few simple techniques. First, you can mix flour with sour cream, as shown in the recipe. This method gives the sauce a rich, creamy texture. Another way is to let the sauce simmer longer, allowing it to reduce. You can also add cornstarch mixed with water to the dish during the last few minutes of cooking. This choice works well to achieve a thicker sauce without altering the flavor. Yes, you can make this recipe in advance. Cook the Beef Stroganoff as directed and let it cool. Store it in an airtight container in the fridge for up to three days. When ready to eat, gently reheat it on the stove over low heat. If it seems too thick, add a splash of beef broth or water. You can also freeze it for up to three months. Just make sure to thaw it overnight in the fridge before reheating. Beef Stroganoff pairs nicely with several side dishes. Here are some great options: - Steamed vegetables: Broccoli or green beans add color and nutrition. - Mashed potatoes: Their creaminess complements the rich sauce. - Salad: A fresh garden salad balances the hearty dish. - Crusty bread: Use it to soak up every drop of sauce. Yes, you can make Slow Cooker Beef Stroganoff without sour cream. A good substitute is Greek yogurt, which offers a similar tanginess and creaminess. You can also use heavy cream for a richer texture. Another option is to blend silken tofu with some broth to achieve a creamy consistency while keeping it dairy-free. Just add these alternatives toward the end of cooking to avoid curdling. In this post, we explored a delicious beef stroganoff recipe. We covered essential ingredients, step-by-step cooking tips, and even ways to enhance flavor. You learned how to store leftovers and make this dish in advance. Remember, cooking is about fun and creativity. Don’t be afraid to try new ingredients or tricks. Enjoy your beef stroganoff, and share it with others. It’s a dish worth sharing!

Slow Cooker Beef Stroganoff with Egg Noodles

Indulge in a comforting bowl of Savory Slow Cooker Beef Stroganoff that’s perfect for any occasion! This easy recipe features tender beef, sautéed mushrooms, and egg noodles all enveloped in a rich, creamy sauce. Just season, sear, and let your slow cooker do the work for a delicious meal. Click through to explore the full recipe and bring this delightful dish to your table tonight! You won’t want to miss it!
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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 fresh mushrooms, sliced

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 cup sour cream

3 tablespoons all-purpose flour

12 ounces egg noodles

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Season the Beef: In a large mixing bowl, generously season the beef cubes with salt, pepper, and smoked paprika, ensuring each piece is well coated for maximal flavor.

    Sear the Meat: Heat a splash of cooking oil in a skillet over medium-high heat. Add the seasoned beef cubes in a single layer and sear them for about 3-4 minutes per side or until they are beautifully browned on all sides, which enhances the overall richness of the dish.

      Layer Ingredients in the Slow Cooker: Carefully transfer the seared beef to the slow cooker. Layer the chopped onion, minced garlic, and sliced mushrooms on top of the beef, creating a flavorful foundation.

        Combine Liquid Ingredients: In a separate mixing bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard until well combined. Pour this savory mixture over the beef and vegetables in the slow cooker, ensuring everything is evenly moistened.

          Set the Slow Cooker: Cover the slow cooker with its lid and cook on low for 7-8 hours or high for 4-5 hours, or until the beef is fork-tender and infused with the flavors of the sauce.

            Thicken the Sauce: In the final 30 minutes of cooking, combine the flour and sour cream in a small bowl, stirring until the mixture is smooth. Gently stir this creamy mixture back into the slow cooker, allowing the sauce to thicken as it finishes cooking.

              Cook the Noodles: About 10 minutes before you’re ready to serve, cook the egg noodles according to the package instructions until they are al dente. Drain the noodles well and set aside.

                Combine Everything: Once the stroganoff has finished cooking, carefully fold in the cooked egg noodles, ensuring that each strand is well coated in the rich beef sauce.

                  Plate and Garnish: Serve the beef stroganoff in generous portions on plates or in bowls. If desired, garnish with freshly chopped parsley for a pop of color and added freshness.

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