Description
This Slow Cooker Beef Stroganoff combines tender beef, mushrooms, onions, garlic, and a rich sour cream sauce. Serve it over wide egg noodles, mashed potatoes, or rice for a comforting family dinner.
Ingredients
2 1/2 pounds beef stew meat, cut into 1-inch cubes
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
3 to 6 tablespoons olive oil
3 tablespoons cold butter, divided
1/2 cup dry white wine
16 ounces button mushrooms, sliced
1 small yellow onion, diced
4 garlic cloves, minced
4 cups beef broth
1 teaspoon Better Than Bouillon or 1 beef bouillon cube
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 cup cornstarch
1/4 cup cold water
1 1/2 cups full-fat sour cream
10.5 ounces condensed cream of mushroom soup, optional
1 pound wide egg noodles, cooked for serving
Instructions
1. Pat the beef cubes completely dry, remove any large pieces of fat, and season the meat with garlic salt and black pepper.
2. Sprinkle the flour over the seasoned beef and toss until every piece has a light coating.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Brown the beef in batches for about 45 seconds per side without cooking it through.
5. Transfer each browned batch to a plate and add more olive oil to the skillet as needed.
6. Reduce the heat to medium, add 1 tablespoon of butter, and pour in the white wine.
7. Scrape the browned bits from the bottom of the skillet with a silicone spatula.
8. Add the onions and mushrooms, then cook for about 4 minutes.
9. Stir in the minced garlic and cook for 1 additional minute.
10. Pour the beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard into the slow cooker.
11. Add the browned beef, any collected juices, and the cooked onion and mushroom mixture.
12. Cover and cook on High for 4 to 5 hours or on Low for 8 to 9 hours, until the beef is tender.
13. Combine the cornstarch and cold water in a small container and shake or whisk until smooth.
14. Stir the cornstarch slurry into the slow cooker, then switch the heat setting to Warm.
15. Place the sour cream in a medium bowl and gradually stir in about 1 cup of hot liquid from the slow cooker.
16. Slowly stir the tempered sour cream mixture back into the slow cooker.
17. Add the condensed cream of mushroom soup if you prefer a thicker, richer sauce.
18. Turn off the heat and stir in the remaining 2 tablespoons of cold butter until melted.
19. Serve the stroganoff over freshly cooked wide egg noodles.
Notes
Chuck roast is the best beef choice because its marbling becomes tender during slow cooking.
Rump roast and bottom round also work well.
Use full-fat sour cream for the smoothest sauce.
Temper the sour cream with hot cooking liquid before adding it to prevent curdling.
Pinot Grigio and Sauvignon Blanc work well in this recipe.
Replace the wine with chicken broth if you prefer not to cook with alcohol.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze the sauce without the noodles for up to 3 months.
Cook fresh noodles when reheating frozen stroganoff for the best texture.
Reheat gently over low heat or in short microwave intervals, stirring often.
Nutritional values are estimates and may vary according to the ingredients used.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500