Slow-Cooked Beef Stroganoff + Giveaway
User Reviews
4.9
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Servings
6 servings
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Course
Main Course
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Cuisine
Russian
Slow-Cooked Beef Stroganoff + Giveaway
Description
This Slow-Cooked Beef Stroganoff recipe uses stew meat browned in batches to develop flavor and then combined with mushrooms, green or yellow onions, garlic, thyme, bay leaf, paprika, and seasoning. The mixture is slow-cooked with beef broth and dry sherry for several hours, allowing the meat to become tender and the flavors to meld. A sour cream mixture with flour and water is then stirred in to create a thickened, creamy sauce. The stroganoff is finished with fresh dill for a subtle herbal lift and is traditionally served over cooked egg noodles, which absorb the rich sauce. The slow cooking ensures tender beef and a well-integrated flavor profile with smoky and herbal elements from the paprika and thyme.
Ingredients
- 1 1/2 lbs beef stew meat
- 1 Tbsp vegetable oil
- 2 cups mushrooms fresh, sliced
- 1/2 cup green onions or chopped yellow onion, sliced or chopped
- 2 garlic minced, cloves
- 1/2 tsp thyme crushed, dried
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
- 1/2 tsp smoked paprika or paprika
- 1 bay leaf
- 1 1/2 cups beef broth
- 1/3 cup dry sherry
- 8 oz sour cream
- 1/3 cup all-purpose flour
- 2 tsp dill plus more for garnish, snipped fresh
- 1 lb egg noodles cooked, to serve
Instructions
- Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.
- In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.
- Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.
- (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.
- Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.
User Reviews
Overall Rating
4.9
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