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Traditional beef stroganoff is famous and loved by traditional food lovers because of the slow cooking. The beef’s cooking time makes it more tender and easy to fall apart. The taste, aroma, and fulfillment of the recipe are everything that you want to make a crockpot potluck dish.
All the time you invest in the dish will pay off as you take the first bite of it. This recipe is your gateway to experience the most tender meat flooded in a sauce having all buttery garlic mushrooms and much more.
Ingredients For Crockpot Beef Stroganoff
- 3.5 lbs beef chuck or stewing beef
- 1 ½ tsp salt
- 1 ½ tsp pepper
- 20 g butter (unsalted)
- 1 large onion (chopped)
- 4 garlic cloves (minced)
- 7 tbsp flour (plain)
- 4 tbsp Dijon Mustard
- 1 L beef stock (reduced salt)
- 1 ¼ cup sour cream (full cream)
- 45 g butter (for butter mushrooms)
- 700 g mushrooms (sliced)
- 3 minced garlic cloves (for mushrooms)
- ½ tsp salt and pepper for mushrooms
- Wide egg noodles (cooked) As per serving
- Chives (for garnish)
How to Make Slow Cooker Beef Stroganoff?
- Firstly, wash your beef and pat it dry with a paper towel. Season it with some pepper and salt for extra flavor.
- Next, take a large and heavy base pot and add 1 tablespoon of butter. Adjust the heat to high and add the beef to the pot. Toss it to brown for about 4 minutes, making sure not to overcrowd the pot.
- Once the beef is browned, remove it from the pot and let it cool down. Put the pot back on the flame with half of the butter. Let the butter melt, and then add the onion. Sauté the onion until it becomes soft for about 3 minutes.
- Add flour to the pot and stir it after adding mustard. It will turn into a paste; mix it well. Keep stirring the pasta and add almost half the beef stock. Stir it until the paste mixes well with the broth and gives it a good consistency.
- Add the rest of the stock to the pot and if there are any lumps in there, move to whisk mode for some time. Once it’s all mixed well, let it simmer, and choose the ideal slow-cooking method.
- Now, it’s time to add the beef and all the stew to the slow cooker. Cook it on low settings for 8 hours or high settings for 5 hours. If you don’t have a slow cooker, you can add beef to the pot and cover the lid on the stove. Let it simmer on low heat for about 2 hours and check if the meat pulls apart easily; otherwise, leave it for some more time.
- While the beef is cooking, you can prepare the buttery garlic mushrooms. Add butter, mushrooms, and garlic to a pan and let them sizzle over high heat settings. Once done, remove from heat or pan.
- Once your beef is all tender, you can set up the stew consistency by adding sour cream to the stew from the cooker. Mix it well and add the mushrooms to the stew. Gently mix everything together and serve with noodles, pasta, or mashed potatoes.
- Enjoy your delicious homemade beef stew!
Tips To Make The Best Beef Stroganoff
Quality of Beef: Always choose a top-round roast when making this recipe. The quality of the beef is crucial for the final taste of your dish. The best stroganoff is made with the most tender, succulent cuts of beef, like tenderloin, sirloin, ribeye, filet mignon, New York strip, or top sirloin.
Preparation: Prepare the roast by rubbing it with kosher salt and letting it sit in the fridge for 1-24 hours. This will help to tenderize the meat and enhance its flavor.
Cooking Method: Brown the roast in oil on all sides before slow-roasting. This will seal in the juices and give your roast a beautiful, rich color.
Gravy: Make the gravy with the reserved drippings. This will give your gravy a deep, meaty flavor that can’t be beaten. You can thicken this gravy using a flour-based roux or cornstarch.
Wine Selection: Use a dry red wine when making your pan gravy. The best wines to cook with are Cabernet Sauvignon, Pinot Noir, or Merlot.
Resting Time: Once the roast is done, let it rest before slicing. This allows the juices to redistribute throughout the roast, resulting in moister and more flavorful meat.
Frequently Asked Questions
What is the sauce in beef stroganoff made of?
The sauce is commonly made of Dijon mustard and flour. The basic ingredients of beef stroganoff sauce are a combination of sour cream, mustard, beef stock, onion, and garlic that is thickened with cornflour. For variation, you can also include Worcestershire sauce, tomato paste, soy sauce, or simple Greek Yogurt to improve its flavor.
What is the difference between beef stew and beef stroganoff?
Although both beef stroganoff and beef stew feature beef as the main ingredient, they differ in a lot of ways. Beef stew is prepared with tough cuts of meat slowly cooked in the stew, while beef stroganoff is prepared with tender cuts of meat that are sautéed. Similarly, beef stew includes veggies, and the beef stroganoff is prepared with mushrooms and served over egg noodles.
What cut of beef is best for beef stroganoff?
Tender beef chuck is the best cut to choose for the beef stroganoff. It is ideal for slow cooking and gives the best flavor.
How do you make beef stroganoff not chewy?
To prevent the beef stroganoff from becoming chewy, choose the right cut of meat and cook it properly. I recommend using tender cuts of meat like sirloin or tenderloin to make the best out of it. Besides, sear the meat quickly in a hot skillet for 30 seconds to preserve the flavor without overcooking the meat. Additionally, making thin slices of meat also helps make the beef stroganoff tender without making it chewy
Related Beef Recipes
- Herbed Beef Stew
- Sauerbraten Soup
- Beef and Broccoli
- Meatballs with sweet and sour sauce
- Traditional Beef Stroganoff
- Vegan Beef Ragu
- Roast Beef With Gravy
Related Crockpot Recipes
- Brazilian Feijoada Crockpot
- Crocktop Beef Noodle Soup
- Crockpot Chipotle Beef Carnitas
- Crockpot Pot Roast
- Slow Cooker Braised Short Ribs
- Crockpot Tater Tot Casserole
Slow Cooker Beef Stroganoff
Ingredients
- 3.5 lbs beef chuck or stewing beef
- 1 ½ tsp salt
- 1 ½ tsp pepper
- 20 g butter (unsalted)
- 1 large onion (chopped)
- 4 garlic cloves (minced)
- 7 tbsp flour (plain)
- 4 tbsp Dijon Mustard
- 1 L beef stock (reduced salt)
- 1 ¼ cup sour cream (full cream)
- 45 g butter (for butter mushrooms)
- 700 g mushrooms (sliced)
- 3 minced garlic cloves (for mushrooms)
- ½ tsp salt and pepper for mushrooms
- Wide egg noodles (cooked) As per serving
- Chives (for garnish)
Instructions
- Wash the beef and pat it for drying with a paper towel before seasoning it with pepper and salt.
- In a large and heavy base pot, add 1tbsp butter and adjust the heat to high
- Add beef to the pot and toss it to brown for about 4 minutes. Make sure to do it in batch and do not overlayer beef slices on each other in the pot.
- Cool down the pot and put it back on flame with half of the butter.
- Let the butter melt, and then add onion to it. Sauté the onion until it becomes soft for about 3 minutes
- Add flour to the pot and stir it after adding mustard. It will turn into a paste; mix it well.
- Keep stirring the pasta and add almost half the beef stock. Stir it until the paste mixes well with the broth and gives it a good consistency.
- Add rest of the stock to the pot and if there are any lumps in there, move to whisk mode for some time.
- Once it’s all mixed well, let it simmer and choose the ideal slow cooking method.
- Add beef and all stew to the slow cooker and cook it on low settings for 8 hours or high settings for 5 hours.
- You can add beef to the pot and cover the lid on the stove. Let it simmer on low heat for about 2 hours and check if the meat pulls apart easily; otherwise, leave it for some more time.
- Add butter, mushrooms, and garlic for buttery garlic mushrooms in a pan. Let them toes over high heat settings, and once done, remove from heat or pan.
- Once your beef is all tender, you can set up the stew consistency by adding sour cream to the stew from the cooker. Mix it well and add to your stew.
- Gently add the mushrooms to the stew and serve with noodles, pasta, or mashed potatoes.
Video
Notes
- Make sure to pick up a beef stew cut that takes time to cook tender. You can select from the chuck, boneless beef ribs, beef cheeks, or any portion labeled as stewing beef.
- If using a stove, you may need to use more water to thin the sauce as it will make the sauce or stew heavy
- Do not stir the stew too vigorously as it will cause the meat to fall apart
- as a gluten-free thickening agent, you can skip the flour and use corn flour instead with sour cream.
