SLOW COOKER BEEF STROGANOFF

SLOW COOKER BEEF STROGANOFF

Slow Cooker Beef Stroganoff: A Comforting Classic

There’s something truly heartwarming about coming home to the rich aroma of a slow-cooked meal. Slow Cooker Beef Stroganoff is one of those timeless dishes that brings comfort and warmth to any dinner table. With tender strips of beef, earthy mushrooms, and a creamy sauce, this recipe is a guaranteed hit for cozy family dinners or casual get-togethers with friends.

Why You’ll Love This Recipe

This recipe brings together the best of convenience and flavor. The slow cooker does most of the work, transforming simple ingredients into a deeply flavorful dish. The beef becomes melt-in-your-mouth tender, while the sauce is creamy and full of savory goodness. It’s an easy way to enjoy a restaurant-quality meal at home without spending hours in the kitchen.

Kitchen Equipment You’ll Need

  • Large skillet
  • 3-quart slow cooker
  • Wooden spoon or spatula
  • Measuring cups and spoons

Ingredients

  • 2 pounds beef top sirloin steak, cut into thin strips
  • 3 tablespoons olive oil
  • 1 cup water
  • 1 envelope (1-1/2 ounces) beef Stroganoff seasoning for the slow cooker
  • 1 pound sliced baby portobello mushrooms
  • 1 small onion, chopped
  • 3 tablespoons butter
  • 1/4 cup port wine or beef broth
  • 2 teaspoons ground mustard
  • 1 teaspoon sugar
  • 1-1/2 cups (12 ounces) sour cream
  • Hot cooked egg noodles
  • Minced fresh parsley, optional

Step-by-Step Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Brown the beef strips in batches to avoid overcrowding the pan.
  2. Add the water and beef Stroganoff seasoning mix, stirring to loosen any browned bits from the bottom of the pan.
  3. Transfer the beef and drippings to a 3-quart slow cooker.
  4. In the same skillet, add the butter. Sauté the mushrooms and onion until they are tender.
  5. Combine the port wine, ground mustard, and sugar. Stir this mixture into the mushrooms and onions.
  6. Add the mushroom mixture to the slow cooker and stir to combine with the beef.
  7. Cover and cook on low for 6-8 hours, or until the meat is tender.
  8. About 20 minutes before serving, stir in the sour cream.
  9. Serve the beef Stroganoff over hot cooked egg noodles and garnish with minced fresh parsley, if desired.

Tips for Success

  • For the best flavor, make sure to brown the beef well in the skillet before transferring it to the slow cooker.
  • If you’re using beef broth instead of port wine, adjust the seasoning to taste as broth can be saltier.
  • The dish can be prepared a day in advance and reheated gently before serving, allowing the flavors to deepen.

Additional Tips and Variations

  • For a lighter version, substitute Greek yogurt for sour cream.
  • Add a splash of Worcestershire sauce for an extra depth of flavor.
  • Serve with mashed potatoes or rice instead of noodles for a different twist.

Nutritional Highlights (Per Serving)

  • Calories: Approximately 450
  • Protein: 36 grams
  • Carbohydrates: 15 grams
  • Fat: 28 grams

Frequently Asked Questions (FAQ)

Can I use a different cut of beef?

Yes, you can use chuck roast or beef stew meat, but the cooking time may vary slightly to achieve the same tenderness.

Can I make this recipe dairy-free?

Absolutely! Substitute the sour cream with a dairy-free alternative like coconut cream or a plant-based yogurt.

Conclusion

Slow Cooker Beef Stroganoff is more than just a meal—it’s an experience that brings comfort and satisfaction. I invite you to try this recipe and savor the rich flavors and tender textures. Don’t forget to share your culinary creations and any personal twists on this classic dish. Enjoy!

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