This recipe for beef stroganoff was given to me by a good friend and co-worker who loves food just as much as I do. Her recipe didn’t use the slow cooker and she used sirloin steak but the rest is a flagrant copy of her recipe…sorry Melissa 🙂 I know you still love me.
I have made this twice in the last month and Scott has lapped it up, literally, both times. He said I should really make it once a month but I don’t usually make ANYTHING that often not even for ScottyBear.
The first time I made it with regular medium Creamette egg noodles and they just didn’t seem to hold the sauce as well as I like it to, so this time I made it I bought some Amish homemade egg noodles. If you like the Creamette’s go for it. You do You. This would also be good over rice, mashed potatoes, on a flip flop. The sauce is divine!
I browned the beef stew meat in a cast iron pan and transferred it to a slow cooker. Then I sauteed the shallots, garlic clove and mushrooms in the skillet until they were a little softened and deglazed the pan with the cooking sherry. I let the sherry reduce by half and then added all that to the slow cooker along with the beef broth, a dash of soy sauce, Worcestershire sauce and some beef bouillon. Cooked on high for 4 hours.
Beef Stroganoff in the Slow Cooker Recipe
BEEF STROGANOFF IN THE SLOW COOKER
- 1 slow cooker
- 1 pan
- 1 bowl
- 2 lb.cubed beef stew meat
- 2 shallots sliced
- 1 clove garlic minced
- 1 lb. baby portabella mushrooms
- 1 c. cooking sherry
- 2 c. beef broth
- 1/2 T. Worcestershire sauce
- 1/2 T Soy Sauce
- 1 tsp beef bouillon
- 1 c. plus 3 T heavy cream
- 1/2 c. sour cream
- 1/ T smoked paprika
- 3 T cornstarch
- 1 lb egg noodles cooked
- In a cast iron pan brown the beef in batches and remove to the slow cooker
- Add the sliced shallots, mushrooms and garlic to the pan and sautee until softened about 3 min.
- Add the cooking sherry to the pan and bring to a boil.
- Reduce heat and deglaze the pan until the liquid has reduced by half, transfer to slow cooker.
- Add Worcestershire sauce, soy sauce and beef bouillon to the slow cooker.
- Cook on low 6 hrs on high 4 hrs.
- Combine heavy cream, sour cream, and paprika in a bowl. Once the meat is done add the mixture to the slow cooker and stir to combine.
- You may want to temper the dairy so it doesn't curdle or bring it to room temperature before adding to the meat.
- Make the slurry of 3T heavy cream and 3T cornstarch and add to the slow cooker and stir.
- Cook an additional 30 minutes on high until thickened.
- While the sauce is thickening cook the egg noodles according to package directions.
- Garnish with parsley if desired.
Now, let’s discuss how to serve this delightful dish. Beef Stroganoff in the Slow Cooker is versatile and can be paired with various accompaniments. A side of buttered noodles or steamed rice works wonderfully to soak up the creamy sauce. If you prefer something lighter, a crisp green salad or steamed vegetables would be a great choice. And to finish off, a glass of red wine would complement the robust flavors of the stroganoff perfectly.
Ready for some insider tips? Here are my top suggestions to make your Beef Stroganoff in the Slow Cooker truly stand out:
- Choose the right cut: Opt for a good quality cut of beef. Chuck roast or sirloin are excellent choices as they become tender and flavorful after slow cooking.
- Brown the beef: Before adding the beef to the slow cooker, brown it on all sides. This step enhances the flavor and gives the stroganoff a beautiful color.
- Don’t rush the cooking: The beauty of Beef Stroganoff in the Slow Cooker lies in the slow cooking process. Allow the dish to cook slowly and steadily to achieve the best flavors.
Can I make a vegetarian version of Beef Stroganoff in the Slow Cooker? Yes, you can! Substitute the beef with mushrooms or tofu for a vegetarian version. The slow cooker will still ensure that the flavors are well combined and delicious.
Can I prepare Beef Stroganoff in the Slow Cooker in advance? Absolutely! You can prepare the ingredients and add them to the slow cooker. Set the timer, and you’ll have a delicious meal ready when you want it.
What’s the best way to store leftover Beef Stroganoff in the Slow Cooker? Store any leftovers in an airtight container in the refrigerator. It should stay good for up to 3 days. Reheat gently before serving.
And there you have it – the magic of Beef Stroganoff in the Slow Cooker. With its rich flavors and comforting warmth, it’s the perfect dish for those cozy nights in. Remember, the secret to a great Beef Stroganoff in the Slow Cooker is patience – let the slow cooker do its magic, and you’ll be rewarded with a dish that’s truly delightful. Happy cooking!