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To make a rich and tasty beef stroganoff, you need key ingredients. Here’s what you will need: - 1.5 lbs beef chuck roast, cut into 1-inch pieces - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 oz mushrooms, sliced (preferably cremini) - 2 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup sour cream - 2 tablespoons all-purpose flour (optional, for thickening) - Fresh parsley, chopped (for garnish) - Egg noodles or rice (for serving) These ingredients combine to create a hearty dish that warms you up. You can add some optional ingredients to make the dish your own. Consider these choices: - Fresh thyme or rosemary for herbal notes - A splash of white wine for added depth - Peas for a pop of color and sweetness - A dollop of cream cheese for extra creaminess Feel free to mix and match these options based on your taste. If you have dietary needs, you can still enjoy this meal. Here are some easy swaps: - Use chicken or turkey for a lighter option. - Swap beef broth with vegetable broth for a vegetarian version. - Replace sour cream with Greek yogurt for a healthier twist. - Choose gluten-free flour or cornstarch for thickening. These substitutions let everyone join in on the comfort of beef stroganoff. For the full recipe, check out the details above. To start, gather all your ingredients. This makes cooking easier. Chop the onion finely. Mince the garlic. Slice the mushrooms thickly. Cut the beef into 1-inch pieces. You want uniform pieces to cook evenly. This dish needs beef chuck roast; it gives the best flavor and texture. Now, let’s cook! First, heat olive oil in a skillet over medium-high heat. Sear the beef pieces for 5-7 minutes until they are browned. This step adds flavor. Transfer the beef to the slow cooker. Next, in the same skillet, add the chopped onion. Sauté it for 3-4 minutes until it softens. Then, stir in the minced garlic and sliced mushrooms. Cook for 3 more minutes to remove moisture. Pour this mixture over the beef in the slow cooker. Add beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Stir everything together. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. You want the beef tender and easy to shred. If you prefer a thicker sauce, here’s a tip. About 30 minutes before serving, whisk 2 tablespoons of flour with 1/4 cup of water. Stir this mixture into the slow cooker. It will help thicken the sauce nicely. In the last 15 minutes of cooking, add 1 cup of sour cream. This gives your dish a rich and creamy texture. Taste and adjust seasoning with salt and pepper if needed. Serve the beef stroganoff over egg noodles or rice. Don’t forget to sprinkle fresh chopped parsley on top. This adds color and flavor. For the full recipe, check out the section above. Enjoy your cozy meal! To achieve tender beef, choose a chuck roast. This cut has the right fat and flavor. Searing the beef first adds depth. Brown it on all sides before adding it to the slow cooker. This step seals in the juices. Cook on low for 6-8 hours. Low heat allows the beef to break down. Layering flavors makes your stroganoff shine. Use fresh garlic and onions for a rich taste. Add mushrooms for an earthy note. Smoked paprika gives a hint of warmth. Worcestershire sauce adds umami. Don't forget salt and pepper to enhance all these flavors. Stir in sour cream towards the end for creaminess. Avoid using lean cuts of beef. They can turn dry and tough. Don't skip the searing step; it’s key for flavor. Overcooking can lead to mushy meat, so stick to the recommended times. Lastly, wait until the end to add sour cream. This keeps it smooth and prevents curdling. For more details, check the Full Recipe. {{image_2}} If you do not like mushrooms, no problem! You can skip them and still enjoy a tasty meal. Try adding chopped bell peppers or zucchini for a different texture. These veggies add flavor and color. Use the same seasonings in the recipe to keep it savory. Your beef stroganoff will still be rich and filling. To make a dairy-free version, swap sour cream with coconut cream or cashew cream. Blend soaked cashews with water for a smooth mix. You can also use non-dairy yogurt if you prefer. Just add it in the last few minutes of cooking, just like sour cream. This way, you can enjoy creamy goodness without dairy. For a cozy family dinner, serve the beef stroganoff over egg noodles or rice. If you want something lighter, try it over steamed vegetables. For a festive touch, add fresh herbs like dill or chives on top. This gives a pop of flavor and color. You can also pair it with a side salad for a nice crunch. This dish works for a weeknight meal or a special gathering. It is easy to make and sure to please everyone at the table. Check out the Full Recipe for more details! After you enjoy your meal, store any leftovers in a container. Let the beef stroganoff cool first. This helps keep it fresh. Seal the container tightly. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat your stroganoff, use a pot or microwave. If using a pot, add a splash of broth to keep it moist. Heat on low until warmed through, stirring often. In the microwave, place it in a safe bowl. Cover it loosely and heat in short bursts. Stir in between until hot. You can freeze beef stroganoff, which is great for meal prep. Place it in an airtight container or freezer bag. Remove as much air as possible to prevent freezer burn. Label it with the date. It can stay in the freezer for about three months. When ready to eat, thaw it overnight in the fridge before reheating. For the best flavor, try to use the frozen stroganoff within two months. Yes, you can use other cuts of beef. I recommend using sirloin or rump roast. These cuts work well because they are tender and flavorful. They may cook faster than chuck roast. So, check for doneness after 4 hours on high or 6 hours on low. Slow Cooker Beef Stroganoff lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This helps keep the flavors fresh. You might notice that the sauce thickens as it cools. Simply add a splash of broth when reheating to loosen it up. You can serve Slow Cooker Beef Stroganoff over egg noodles or rice. Both options soak up the sauce well. Other great sides include mashed potatoes or steamed vegetables. For a crunchy contrast, a fresh salad pairs nicely too. Check out the Full Recipe for more ideas! Slow Cooker Beef Stroganoff is simple and satisfying. We covered the main ingredients, optional additions, and substitutions for diets. I shared easy steps to prepare and cook this dish, plus tips to thicken the sauce. We explored tricks for tender beef and flavor boosts, as well as mistakes to avoid. You can customize the recipe, store leftovers wisely, and know how to reheat them right. With these tips, you can make a great meal everyone will enjoy. Enjoy your cooking!

Slow Cooker Beef Stroganoff

Cozy up with this easy Slow Cooker Beef Stroganoff recipe that warms the heart and satisfies the soul. Featuring tender beef, savory mushrooms, and a creamy sauce, it's perfect for busy weeknights. Just sear, sauté, and let the slow cooker work its magic! Serve it over egg noodles or rice for a delightful meal. Don't miss out on this comforting dish—click through to explore the full recipe and bring warmth to your dinner table!
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Ingredients
  

1.5 lbs beef chuck roast, cut into 1-inch pieces

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz mushrooms, sliced (preferably cremini)

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup sour cream

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

Fresh parsley, chopped (for garnish)

Egg noodles or rice (for serving)

Instructions
 

Sear the Beef: In a large skillet over medium-high heat, heat the olive oil. Add the beef pieces and sear them on all sides until browned (about 5-7 minutes). Transfer the beef to the slow cooker.

    Sauté Aromatics: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and sliced mushrooms, and cook for another 3 minutes until the mushrooms have released their moisture.

      Combine in Slow Cooker: Pour the sautéed onion and mushroom mixture over the beef in the slow cooker. Add the beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Stir to combine all ingredients.

        Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

          Thicken Sauce (Optional): About 30 minutes before serving, if you prefer a thicker sauce, whisk the flour with 1/4 cup of water until smooth and stir it into the slow cooker.

            Finish with Sour Cream: In the last 15 minutes of cooking, stir in the sour cream until well incorporated. Adjust seasoning with additional salt and pepper if needed.

              Serve: Serve the beef stroganoff over cooked egg noodles or rice. Garnish with fresh chopped parsley for a pop of color and flavor.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8