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- 2 pounds beef chuck, cut into 1-inch pieces - 8 ounces mushrooms, sliced (cremini or button) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups beef broth - 2 tablespoons Worcestershire sauce - 1 tablespoon Dijon mustard - 1 teaspoon thyme, dried - 1 cup sour cream - 2 tablespoons all-purpose flour - Fresh parsley, chopped When I make slow cooker beef mushroom stroganoff, I focus on fresh and quality ingredients. The beef chuck is my first choice. It gets really tender and juicy after slow cooking. I cut it into 1-inch pieces for even cooking. I love mushrooms in this dish. I often use cremini or button mushrooms because they add a nice flavor. Sliced thin, they blend well with the sauce. Onions and garlic bring great depth to the dish. I chop the onion finely and mince the garlic. This way, they mix well with the beef and mushrooms. Next, the liquids and seasonings are key. I pour in 4 cups of rich beef broth. It adds flavor and moisture. Worcestershire sauce and Dijon mustard give that umami punch. I also add dried thyme for a hint of earthiness. For a creamier texture, I often use sour cream. Mixing it with flour helps thicken the sauce. Lastly, I like to sprinkle fresh parsley on top for a pop of color and freshness. With these ingredients, I know my stroganoff will be hearty and delicious. Each bite is a blend of flavors that warms the soul. First, gather your ingredients. You need beef, mushrooms, onion, and garlic. Cut the beef into 1-inch pieces. This helps it cook evenly. Next, slice the mushrooms and chop the onion finely. Mince the garlic. Now, add the beef chunks, sliced mushrooms, chopped onion, and minced garlic into your slow cooker. This mix is the heart of your stroganoff. Next, combine the liquids and seasonings. Pour in 4 cups of beef broth. Add in 2 tablespoons of Worcestershire sauce and 1 tablespoon of Dijon mustard. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of paprika. Season with salt and pepper to taste. Stir well to mix everything together. Now, it’s time to cook. You can cook on low or high. Cooking on low takes 6-8 hours, while cooking on high takes 4-5 hours. I recommend low for the best flavor and tenderness. The longer cook time helps the beef become soft and juicy. Check the beef for tenderness around the end of the cooking time. It should easily fall apart with a fork. About 30 minutes before you serve, prepare the sour cream mixture. In a bowl, whisk 1 cup of sour cream with 2 tablespoons of flour, if you want a thicker sauce. This step is optional but adds creaminess. Stir this mixture into the stroganoff in the slow cooker. Let it cook for another 30 minutes on low. This helps thicken the sauce. Taste and adjust the seasoning if needed. While the stroganoff finishes, cook 12 ounces of egg noodles according to package instructions. Drain them once cooked and set aside. Serve the beef stroganoff over the noodles. Garnish with fresh chopped parsley for a pop of color and flavor. Enjoy your hearty meal! To boost the flavor of your stroganoff, use spices and herbs wisely. I love adding thyme and paprika for warmth. These spices enhance the beef's rich taste. You can also try adding a bay leaf while cooking. When it comes to seasoning, taste as you go. Start with salt and pepper, then adjust. Add more if needed, but do this slowly. A sprinkle of fresh parsley at the end adds brightness. You can thicken your sauce with flour or skip it entirely. If you choose flour, mix it with sour cream first. This keeps lumps from forming in your sauce. If you want a flour-free option, try cornstarch. Mix cornstarch with cold water to make a slurry. Stir this into the slow cooker for a smooth sauce. This beef stroganoff pairs well with egg noodles. Cook the noodles just before serving. Drain them and add to the plate. For a nice touch, garnish with fresh parsley. You can also serve it with crusty bread. This way, you can soak up the tasty sauce. Enjoy this meal with family or friends for a cozy dinner! {{image_2}} You can switch beef for other proteins in this dish. Chicken or turkey works well. For a plant-based option, try using mushrooms or tofu. Both can add a nice texture and flavor. You can use different types of mushrooms to change the taste. Try shiitake or portobello for a richer flavor. Adding herbs like rosemary or basil can also give a new twist. Experiment with spices like cumin or nutmeg for extra warmth. Serve this stroganoff over rice or mashed potatoes for a hearty meal. If you need a gluten-free option, use rice noodles or zucchini noodles instead of egg noodles. These swaps keep the dish delicious while meeting dietary needs. Store your leftover beef mushroom stroganoff in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to three days. When you're ready to eat, reheat it on the stove or in the microwave. Stir often to heat it evenly. If you find it too thick, add a splash of beef broth or water to loosen it up. For long-term storage, you can freeze the stroganoff. Make sure it cools completely before you pack it. Use freezer-safe containers or bags. This way, it won't get freezer burn. You can store it in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. Then, reheat it on the stove or microwave, adding more broth if needed. In the fridge, the stroganoff will last about three days. If you freeze it, aim to use it within three months for the best taste. After that, the flavor may fade, but it will still be safe to eat if properly stored. Always check for signs of spoilage before consuming. The best beef for stroganoff is beef chuck. This cut is tender and flavorful when slow-cooked. Other good options include sirloin or round cuts. These cuts are leaner but still work well. Always cut your beef into 1-inch pieces. This size helps it cook evenly in the slow cooker. Yes, you can use fresh mushrooms. Fresh mushrooms, like cremini or button, offer a stronger flavor. They also give a nice texture to your stroganoff. Canned mushrooms are softer and may lack some taste. If you choose fresh, slice them thinly for the best results. This helps them cook well and blend with the other flavors. To cook stroganoff in a regular pot, start by browning the beef. Use medium heat for about 5-7 minutes. Next, add the onions, garlic, and mushrooms. Stir them until they soften. After that, add the broth and seasonings. Let it simmer for about 1.5 to 2 hours. Stir occasionally until the beef is tender. Add the sour cream mixture towards the end to thicken the sauce. This method gives you a delicious meal without a slow cooker! You now have a complete guide to making beef stroganoff in a slow cooker. We covered the key ingredients, step-by-step methods, and useful tips for flavor and texture. You learned about variations, storage, and common questions. This dish is easy and flexible, allowing you to swap ingredients to fit your taste. I encourage you to try making it and enjoy the warm, rich flavors. With a few simple steps, you can impress your family and friends!

Slow Cooker Beef Mushroom Stroganoff

Indulge in the comforting flavors of Slow Cooker Beef Mushroom Stroganoff! This easy and delicious recipe combines tender beef, savory mushrooms, and a creamy sauce, all cooked to perfection. Perfect for busy days, just toss the ingredients in your slow cooker and let it do the work. Serve it over egg noodles for a satisfying meal everyone will love. Click to explore the full recipe and treat your family tonight!
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Ingredients
  

2 pounds beef chuck, cut into 1-inch pieces

8 ounces mushrooms, sliced (cremini or button)

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon thyme, dried

1 teaspoon paprika

Salt and pepper to taste

1 cup sour cream

2 tablespoons all-purpose flour (optional, for thickening)

12 ounces egg noodles (to serve)

Fresh parsley, chopped (for garnish)

Instructions
 

In the slow cooker, add the beef chunks, sliced mushrooms, chopped onion, and minced garlic.

    Pour in the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, paprika, salt, and pepper. Stir well to combine all ingredients.

      Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender.

        About 30 minutes before serving, whisk the sour cream with flour (if using) in a separate bowl until smooth. Stir this mixture into the stroganoff sauce in the slow cooker.

          Allow to cook for an additional 30 minutes on low to thicken slightly. Adjust seasoning if needed.

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

              Serve the beef stroganoff over the cooked egg noodles, garnished with chopped parsley for a fresh touch.

                Prep Time: 20 minutes | Total Time: 7-8 hours | Servings: 6-8 servings