Slow Cooker Beef Stroganoff
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Servings
8 people
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Calories
500 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Stroganoff
Description
The Slow Cooker Beef Stroganoff recipe begins by cutting and seasoning stew meat before coating it in flour and quickly searing each piece for color and texture. The aromatics include diced onions, button mushrooms, and minced garlic, cooked after deglazing the pan with white wine. This base is combined with beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard in a slow cooker along with the browned meat. The mixture cooks slowly to tenderize the beef and marry the flavors. To finish, the sauce is thickened by mixing corn starch with cold water and stirred in along with sour cream and optionally cream of mushroom soup for extra creaminess. The stroganoff is traditionally served over wide homestyle egg noodles, which soak up the rich sauce. This dish provides a well-rounded texture contrast between tender meat and noodles, balanced by the savory, tangy, and slightly sharp flavors from the sauces and seasonings.
The recipe originally suggests several cuts of beef suited for slow cooking, with chuck roast being a preferred choice. Storage and reheating instructions include refrigerating leftovers up to three days or freezing the sauce alone for up to three months to preserve quality. Serving options may also include mashed potatoes as a substitute for noodles. Wine pairing suggestions mention Pinot Grigio or Sauvignon Blanc, complementing the mild acidity and richness of the dish.
Ingredients
- 2 ½ pounds stew meat cut into 1-inch cubes
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ¼ cup flour
- 3-6 tablespoons olive oil
- 3 Tablespoons butter separated, cold
- ½ cup white wine see notes
- 16 oz. button mushrooms
- 1 yellow onion diced, small
- 4 cloves garlic minced
- 4 cups beef broth
- 1 tsp Better Than Bouillon or 1 beef bouillon cube
- 2 Tablespoons red wine vinegar
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Dijon mustard
To thicken:
- ¼ cup corn starch + ¼ cup cold water
- 1 ½ cups sour cream not reduced fat
- 10.5 oz. cream of mushroom soup optional
For Serving:
- 1 pound egg noodles wide homestyle
Instructions
- Cut the beef into one-inch cubes and pat completely dry. Discard any large pieces of fat. Fat that’s marbleized into the meat is fine!
- Season with garlic salt and pepper. Sprinkle with flour and toss to coat.
- Heat 2 Tablespoons olive oil in a skillet over medium-high heat. Sear the meat in batches for 45 seconds per side, until browned but not cooked through. Use kitchen tongs to carefully remove and set aside on a plate. Add more olive oil between batches as needed and decrease heat slightly if the pan gets too hot.
- Add 1 Tablespoon butter and white wine to the pot over medium heat. Use a silicone spatula to “clean” (deglaze) the bottom of the pan. Add the onions and mushrooms and cook for 4 minutes. Add the minced garlic and cook for 1 more minute. Remove from heat.
- Add the beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard to the Slow Cooker and stir to combine. Add the beef as well as any juice that may have dripped onto the plate. Add the onions/mushrooms/garlic.
- Cook on high for 4-5 or on low for 8-9 hours.
- Combine the cornstarch/cold water mixture and whisk it into the Slow Cooker.
- Flip to warm.
- In a medium bowl, whisk sour cream with 1 cup liquid from the slow cooker until smooth. Add to Slow Cooker and stir carefully to combine.
- Stir in the condensed cream of mushroom soup if desired. (My homemade version adds even more thickness and flavor.)
- Finally, turn heat off and swirl in 2 Tablespoons of cold butter. This adds a smooth, velvety finish.
- Serve over egg noodles. If desired, add cooked/drained egg noodles right to the Slow Cooker, stir to combine, and serve!
Notes
- Recommended beef cuts include chuck roast, rump roast, or bottom rounds for best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze sauce separately for up to 3 months.
- When reheating, boil fresh noodles instead of reheating leftovers with noodles to maintain texture.
- This dish pairs well with Pinot Grigio or Sauvignon Blanc as wine choices.
- Chicken broth may be substituted for beef broth if preferred or if not using wine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 27g | 9% |
| Protein | 40g | 80% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 140mg | 47% |
| Sodium | 1304mg | 54% |
| Potassium | 934mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 107mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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