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- Beef chuck roast: I use 2 pounds of beef chuck roast. It’s juicy and tender. Cut it into 1-inch cubes. This helps it cook evenly. - Onions and garlic: One large onion adds sweetness. Use three cloves of minced garlic for flavor. These aromatics make the dish pop. - Mushrooms and herbs: I choose 8 ounces of sliced cremini mushrooms. They add a rich taste. Dried thyme and smoked paprika bring warmth and depth. - Beef broth and sauces: I use 1 cup of beef broth for moisture. A tablespoon of Dijon mustard and Worcestershire sauce adds umami. - Cornstarch and sour cream: Two tablespoons of cornstarch thicken the sauce. I mix in 1 cup of sour cream for creaminess. - Egg noodles and garnish: I cook 12 ounces of egg noodles to serve the beef stroganoff over. Fresh parsley adds a bright touch. These ingredients work together to create a warm, comforting dish. You’ll love the mix of flavors and textures. To start, gather your ingredients. You'll need 2 pounds of beef chuck roast. Cut it into 1-inch cubes. Then, dice one large onion and mince three cloves of garlic. Next, slice 8 ounces of cremini mushrooms. This mix adds great flavor and texture. Now, let's make the broth mixture. In a bowl, combine 1 cup of beef broth, 1 tablespoon of Dijon mustard, and 1 tablespoon of Worcestershire sauce. Add 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Whisk until it blends well. Next, it’s time to cook. Place the beef, onion, garlic, and mushrooms in your slow cooker. Pour the broth mixture over the top. Cover it up and set your slow cooker. Cook on low for 7 to 8 hours. If you’re short on time, you can cook it on high for 4 to 5 hours. You want the beef to be tender. About 30 minutes before you serve, thicken the sauce. Mix 2 tablespoons of cornstarch with a small amount of cold water to make a slurry. Stir this into the slow cooker. This will help the sauce become creamy and rich. Finally, mix in 1 cup of sour cream. Let it heat for another 10 to 15 minutes. When it’s time to eat, cook 12 ounces of egg noodles. Follow the package instructions. Drain them and place them on plates. Spoon the beef stroganoff over the noodles. For a nice touch, garnish each plate with fresh parsley. This adds color and a fresh taste. Enjoy your comforting meal! To ensure tender beef, choose a chuck roast. Cut it into 1-inch cubes. This cut has fat that keeps the meat juicy. Cook it low and slow for the best results. For thickening the sauce, use cornstarch. About 30 minutes before serving, mix 2 tablespoons of cornstarch with water. Stir this mixture into the slow cooker. It will help create a rich, creamy sauce. The best seasonings for beef stroganoff are thyme and smoked paprika. They add depth to the dish. Don't forget salt and pepper for balance. When using fresh versus dried ingredients, fresh herbs give brighter flavors. If you use dried herbs, remember they are stronger. Use less than you would with fresh. For example, one teaspoon of dried thyme works well instead of a tablespoon of fresh thyme. {{image_2}} You can easily swap out meats in this recipe. Instead of beef, try chicken or turkey. These meats cook well and taste great with the sauce. If you prefer a plant-based option, use mushrooms or tofu. Both provide a nice texture and absorb flavors well. For a dairy-free option, replace sour cream with cashew cream or coconut yogurt. Both alternatives create a creamy texture that works perfectly in this dish. You can blend soaked cashews with lemon juice and a bit of water to create a smooth mix. If you love mushrooms, make a mushroom-heavy version. Simply double the amount of cremini mushrooms. You can also add other types, like shiitake or portobello. This will give your dish a rich, earthy flavor. When it comes to pasta, you can switch from egg noodles to other types. Try using fettuccine or even gluten-free pasta. Just remember to adjust the cooking time based on the pasta you choose. Cook it according to the package instructions, then serve it with the beef stroganoff. To store leftovers, let the beef stroganoff cool down first. Then, place it in an airtight container. Make sure to cover the dish well. You can keep it in the fridge for up to three days. This way, the flavors stay fresh, and you can enjoy it later. Recommended containers include glass or plastic with tight lids. These help prevent spills and keep the flavors locked in. Use smaller containers if you want to pack lunch or serve smaller portions. To freeze beef stroganoff, make sure it is completely cool. Then, transfer it to freezer-safe bags or containers. Squeeze out as much air as you can before sealing. This helps prevent freezer burn and keeps your meal tasty. You can freeze it for up to three months. For reheating, thaw the stroganoff in the fridge overnight. Heat it gently on the stove or in the microwave. If the sauce is too thick after freezing, add a splash of beef broth or water. This helps bring back the creamy texture. How to make slow cooker beef stroganoff less salty? To reduce salt, use low-sodium beef broth. You can also limit the added salt. Taste the dish before serving. If it is still salty, add more sour cream. This will balance the flavors. Can I use a different type of meat? Yes, you can swap beef for chicken or pork. Just ensure to cut the meat into small pieces. Adjust cooking time based on the meat type. Chicken cooks faster, while pork needs a similar time to beef. What is the best cooking time for frozen meat? For frozen meat, increase the cooking time by one hour. If you cook on low, it will take about 8-9 hours. On high, it will take around 5-6 hours. Always check for tenderness. Can I cook on high instead of low? Yes, you can cook on high. It takes 4-5 hours to cook beef stroganoff on high. The flavors will still blend well, but low heat gives a rich taste. How to adjust the recipe for different servings? To adjust servings, simply scale the ingredients up or down. For 4 servings, use 1.5 pounds of beef. For 8 servings, use 3 pounds. Ensure you keep the same ratios for flavor. Nutritional information for beef stroganoff One serving has about 450 calories. It contains 25 grams of protein, 15 grams of fat, and 50 grams of carbs. The egg noodles add to the carb count. Adjust portions for dietary needs. In this post, we explored making a delicious beef stroganoff. We covered key ingredients like beef chuck and mushrooms. I detailed step-by-step cooking methods and offered tips for adding flavor. We also looked at variations for different diets and storage tips for leftovers. Beef stroganoff can be simple yet satisfying, perfect for any dinner. Enjoy creating your version, and remember, cooking is about having fun!

Slow Cooker Beef Stroganoff

Indulge in a mouthwatering Savory Slow Cooker Beef Stroganoff that will delight your family! This easy recipe combines tender beef, rich flavors, and creamy sauce, all served over egg noodles for a comforting meal. Perfect for busy days, just set it and forget it! Click to explore this delicious recipe and transform dinner into a delightful experience that everyone will love. Don't miss out on making this heartwarming dish!
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Ingredients
  

2 pounds beef chuck roast, cut into 1-inch cubes

1 large onion, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, sliced

1 cup beef broth

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons cornstarch (for thickening)

1 cup sour cream

12 ounces egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

In the slow cooker, place the cubed beef chuck, diced onion, minced garlic, and sliced mushrooms.

    In a separate bowl, whisk together the beef broth, Dijon mustard, Worcestershire sauce, dried thyme, smoked paprika, salt, and pepper until well combined.

      Pour the broth mixture over the beef and vegetables in the slow cooker.

        Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.

          About 30 minutes before serving, dissolve the cornstarch in a small amount of cold water to create a slurry. Stir this into the slow cooker to thicken the sauce.

            After thickening, mix in the sour cream until fully incorporated. Allow it to heat through for another 10-15 minutes.

              Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.

                Serve the hearty beef stroganoff over the egg noodles, garnished with freshly chopped parsley.

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