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- 2 lbs beef stew meat - 1 medium onion - 3 cloves garlic - 8 oz mushrooms - 1 cup beef broth - 1 cup sour cream - 2 tablespoons Worcestershire sauce - 1 tablespoon Dijon mustard - 2 teaspoons smoked paprika - Salt and freshly cracked black pepper - 3 tablespoons olive oil - 2 tablespoons cornstarch - Fresh parsley for garnish - Cooked egg noodles or fluffy rice for serving The main ingredients form the heart of this dish. The beef stew meat adds richness and protein. Choose a good quality cut for the best flavor. The onion and garlic work together to create a savory base. I love using fresh garlic for its strong taste. Mushrooms give the dish a wonderful umami flavor. You can use cremini or button mushrooms, depending on what you prefer. Beef broth adds depth and moisture. For seasoning and additions, the sour cream creates a creamy texture. Worcestershire sauce gives a tangy kick. Dijon mustard adds a subtle sharpness. Smoked paprika provides a warm, smoky flavor. Don’t forget to salt and pepper to taste. Adjust these to your liking as you cook. I recommend using olive oil to sauté the onions and garlic. This step enhances the flavor of the dish. If you like a thicker sauce, cornstarch works well. Just mix it with a little water before adding. Garnish with fresh parsley before serving. It makes the dish look bright and fresh. Serve it over cooked egg noodles or fluffy rice for a complete meal. - Sautéing onions and garlic Start by heating olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté them until the onion turns translucent and fragrant. This will take about 3-4 minutes. The smell will fill your kitchen. - Browning beef stew meat Next, add the beef stew meat to the skillet. Brown the meat on all sides. This step takes about 5-7 minutes. Browning adds depth to the flavor. It's important to sear the meat well. - Transferring ingredients into the slow cooker Once the beef is browned, transfer it into the slow cooker. Make sure to include the onion and garlic. This mixture will form the base of your stroganoff. - Combining mushroom and seasoning elements To the slow cooker, add sliced mushrooms, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Stir everything well. This ensures all the flavors mix together. - Setting cooking time and temperature Cover the slow cooker and set it to cook. You can choose low for 6-8 hours or high for 3-4 hours. The meat needs to become tender. It should easily shred with a fork when done. - Final steps for adding sour cream and thickening About 30 minutes before serving, stir in the sour cream. This makes the sauce creamy and rich. If you want a thicker sauce, mix cornstarch with cold water to form a slurry. Add this to the stroganoff and let it cook for another 30 minutes. Adjust the seasoning if needed. Browning the meat is very important. This step brings out deep flavors. When you sear the beef, it forms a crust. This crust adds a rich taste to the dish. Make sure to brown all sides. You should also adjust seasonings to your taste. If you like spice, add a pinch of cayenne. For a bit of sweetness, consider adding a touch of sugar. Serve your stroganoff over cooked egg noodles or fluffy rice. These choices soak up the sauce well. You can also add steamed veggies on the side. Think about green beans or peas for color. To make your dish stand out, sprinkle fresh parsley on top. This adds a nice pop of green and freshness. Use deep bowls for serving. This makes the meal warm and inviting. If you want a thicker sauce, use cornstarch. Mix it with cold water to make a slurry. Stir this into the stroganoff about 30 minutes before serving. This will help the sauce thicken nicely. You can also try using cream cheese for a richer flavor. Adding a bit of heavy cream works too. This will give your stroganoff a creamy and smooth texture. {{image_4}} You can swap the beef stew meat for other meats. Try using chicken thighs for a lighter dish. Pork can also work well, adding a different flavor. If you want a vegetarian option, use mushrooms as the main ingredient. You can add chickpeas or lentils too. These give protein and texture without meat. To add some spice, try red pepper flakes or hot sauce. This gives a nice kick to the dish. You can also add other veggies like carrots or bell peppers. They add color and nutrients to your meal. Just chop them into small pieces and add them at the same time as the mushrooms. If you don’t have a slow cooker, you can use the stovetop. Brown the meat in a pot, then add the rest of the ingredients. Simmer on low for about 1.5 hours. For a quicker option, use an Instant Pot. Cook it on high pressure for about 20 minutes. Both methods will give you a tasty beef stroganoff. To keep your leftover stroganoff fresh, let it cool first. Then, place it in an airtight container. This keeps air out and moisture in. Glass or plastic containers work well. Store it in the fridge for up to 3 days. If you want to store it longer, freezing is a great option. Use freezer-safe containers or heavy-duty freezer bags. Leave some space in containers for expansion. To reheat, thaw in the fridge overnight. Heat it gently on the stove or in the microwave until warm. In the fridge, your stroganoff lasts for about 3 days. Look for signs of spoilage, like an off smell or mold. If it smells funny or has changed color, it’s best to toss it. Always trust your nose and eyes! To make this dish, follow these steps: 1. Heat olive oil in a skillet. 2. Sauté chopped onion and minced garlic. 3. Brown beef stew meat in the skillet. 4. Transfer the beef mix to your slow cooker. 5. Add sliced mushrooms, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. 6. Stir well and cover the slow cooker. 7. Cook on low for 6-8 hours or high for 3-4 hours. 8. Stir in sour cream 30 minutes before serving. 9. Adjust seasoning and serve over cooked egg noodles or rice. Yes, you can use frozen beef. Here’s how: - Place frozen beef directly into the slow cooker. - Increase cooking time by 1-2 hours. - Ensure the beef reaches a safe internal temperature of 145°F. - Check for doneness before serving. You have many options for sides. Try these: - Cooked egg noodles are a classic choice. - Fluffy rice adds a nice touch. - Serve with steamed vegetables for a balanced meal. - A simple green salad complements the dish well. To thicken the sauce, consider these methods: - Mix cornstarch with cold water to create a slurry. - Stir the slurry into the stroganoff 30 minutes before serving. - Let it cook until the sauce thickens. - You can also let it simmer longer without the lid. Yes, you can make it gluten-free. Here’s how: - Use gluten-free beef broth and Worcestershire sauce. - Replace regular Dijon mustard with gluten-free mustard. - Serve with gluten-free noodles or rice. - Always check labels for hidden gluten. This article covered how to make Slow Cooker Mushroom Beef Stroganoff. We explored key ingredients, preparation steps, and tips for flavor enhancement. You learned about variations, storage info, and answered frequently asked questions. By mastering this recipe, you can create a tasty meal for family or friends. Enjoy the cooking process and make it your own! Your kitchen will soon be filled with warm, comforting aromas.

Slow Cooker Mushroom Beef Stroganoff

Indulge in the rich flavors of Savory Slow Cooker Mushroom Beef Stroganoff that will warm your heart and satisfy your cravings. This easy recipe features tender beef, savory mushrooms, and a creamy sauce that’s perfect over egg noodles or rice. Discover how to create this delicious dish with minimal effort and impress your family at dinner time. Click to explore the full recipe and elevate your cooking game today!
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Ingredients
  

2 lbs beef stew meat, cut into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz mushrooms, sliced (either cremini or button)

1 cup beef broth

1 cup sour cream

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

2 teaspoons smoked paprika

Salt and freshly cracked black pepper, to taste

3 tablespoons olive oil

2 tablespoons cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Cooked egg noodles or fluffy rice (for serving)

Instructions
 

Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, approximately 3-4 minutes.

    Next, incorporate the beef stew meat into the skillet. Sear the meat until it is browned on all sides, which should take about 5-7 minutes. This browning process is key for enhancing the flavor of the dish.

      Once browned, transfer the beef and onion mixture into the slow cooker.

        To the slow cooker, add the sliced mushrooms, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and a generous pinch of salt and pepper. Stir the mixture well to ensure all the ingredients are evenly combined.

          Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shreds with a fork.

            About 30 minutes before you're ready to serve, stir in the sour cream to create a rich, creamy sauce. If you prefer a thicker consistency, mix the cornstarch with a small amount of cold water to form a slurry, then stir this mixture into the beef stroganoff. Allow it to cook for an additional 30 minutes to thicken nicely.

              Before serving, taste the stroganoff and adjust the seasoning with more salt or pepper if needed.

                Serve the savory mushroom beef stroganoff generously over cooked egg noodles or fluffy rice, allowing the sauce to seep into the base.

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

                    - Presentation Tips: For a vibrant finish, sprinkle freshly chopped parsley over the top of each serving. Present the stroganoff in deep bowls for a warm and inviting meal experience.