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- 1.5 lbs beef stew meat, cut into bite-sized pieces - 1 medium onion, diced - 2 cloves garlic, minced - 8 oz mushrooms, sliced (button or cremini) - 1 cup beef broth - 1 tablespoon Worcestershire sauce (non-alcoholic) - 2 teaspoons Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup sour cream - 3 tablespoons all-purpose flour - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) - Egg noodles or rice (for serving) - If you want to swap proteins, use chicken or tofu. Both work well. - For a vegan or vegetarian dish, replace beef with mushrooms and use vegetable broth. - You can also try chicken broth or mushroom broth for different flavors. - A slow cooker is essential for this recipe. It makes cooking easy. - Use a skillet for sautéing the onions, garlic, and mushrooms. - Mixing bowls are helpful for combining sauces and thickening agents. Every item on this list helps build the rich flavor and creamy texture of this dish. Enjoy making it! 1. Sautéing the onions, garlic, and mushrooms In a large skillet, I heat 1 tablespoon of olive oil over medium-high heat. I add 1 medium diced onion and cook for about 3-4 minutes until soft. Then, I stir in 2 minced garlic cloves and 8 ounces of sliced mushrooms. I keep stirring until the mushrooms turn brown, which takes about 5-6 minutes. This step brings out rich flavors. 2. Combining ingredients in the slow cooker Next, I take the cooked onion, garlic, and mushrooms and place them in the slow cooker. Then, I add 1.5 pounds of beef stew meat, cut into bite-sized pieces. In a bowl, I mix 1 cup of beef broth, 1 tablespoon of Worcestershire sauce, 2 teaspoons of Dijon mustard, 1 teaspoon of dried thyme, 1 teaspoon of paprika, and some salt and pepper. I pour this mixture over the beef and veggies in the slow cooker. 1. Setting the slow cooker (Low vs High) I cover the slow cooker and set it to cook. I can choose to cook it on low for 6-8 hours or on high for 3-4 hours. Cooking it on low gives the beef more time to become tender. 2. Timing for tender beef I check the beef after the cooking time. It should be tender and easy to pull apart with a fork. If it is not tender yet, I let it cook a little longer. 1. Thickening the stroganoff with sour cream About 30 minutes before I plan to serve, I mix 3 tablespoons of flour with 1 cup of sour cream in a small bowl until smooth. I then stir this mixture into the stroganoff in the slow cooker. This will help thicken the sauce. 2. Serving suggestions I serve the stroganoff over cooked egg noodles or rice. A sprinkle of fresh chopped parsley on top adds a nice touch. This dish looks as good as it tastes! To get the best beef stroganoff, follow these tips: - Preventing overcooking: Use the low setting for tender meat. High heat can dry out beef. Check your slow cooker’s heat. Each brand may cook differently. - Checking for doneness: The beef should be fork-tender when it's done. If it’s tough, let it cook longer. Always test before serving. Boost the taste of your stroganoff with these ideas: - Adding spices or herbs: Try adding more thyme or a bay leaf for depth. A pinch of red pepper flakes can add some heat. Fresh herbs, like parsley, are great too. - Recommended side dishes: Serve over egg noodles or rice for a classic touch. A side of steamed veggies or a fresh salad pairs well too. Avoid these typical errors to ensure a perfect dish: - Ingredient mishaps: Make sure you have all ingredients ready. Forgetting the Worcestershire sauce or flour can change the taste and texture. - Timing issues: Don’t rush cooking time. If you cut it short, the beef may not be tender. Stick to the cooking times for the best results. {{image_2}} You can change the mushrooms in this dish. Try using shiitake or portobello for a deeper flavor. Each type brings its own taste and texture. If you want something different, swap the beef for chicken or tofu. Chicken gives a lighter taste, while tofu adds protein without meat. For a gluten-free meal, use cornstarch instead of flour. It thickens the sauce just as well. You can also use gluten-free noodles or rice to serve. If you need a dairy-free option, try coconut cream. It makes a rich sauce without dairy. Add a little red wine to the broth for a richer taste. It deepens the flavor and adds complexity. For a spicy kick, mix in some crushed red pepper flakes. This will warm up the dish and give it a fun twist. Enjoy trying these new ideas! After enjoying this tasty beef and mushroom stroganoff, let it cool down. Place leftovers in a clean, airtight container. Store in the fridge for up to three days. For longer storage, you can freeze it. Use freezer-safe bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. The stroganoff will last up to three months in the freezer. Reheating is simple and quick. The best method is using the stove. Just place the stroganoff in a pan. Heat it on low, stirring often. This helps keep the sauce creamy. You can also use a microwave. Heat in short bursts of one minute. Stir in between to avoid hot spots. Be careful not to overcook it. This can make the sauce too thin or dry. You can store beef stroganoff in the fridge for three days. If frozen, it can last up to three months. Check for signs of spoilage before eating. If it smells off or has a strange color, it's best to toss it. Always trust your nose and eyes. Keeping food safe is important for your health. Yes, you can use frozen beef stew meat. To thaw it, place the meat in the fridge overnight. If you need it quickly, use the microwave on the defrost setting. Once thawed, you can brown it in the skillet as usual. This step adds great flavor. Be sure to increase the cooking time by about an hour when using frozen meat in your slow cooker. You can prep this dish ahead of time easily. Start by chopping the onions and mushrooms. Store them in the fridge until you're ready to cook. You can also mix the broth, Worcestershire sauce, and seasonings in a bowl. Keep this mixture in the fridge. On the day you want to cook, just combine all the ingredients in the slow cooker and set it to cook. Beef stroganoff pairs well with many sides. Here are some favorites: - Egg noodles - Rice - Mashed potatoes - Steamed vegetables - Fresh salad These options will make your meal complete and delicious. This blog post covered all aspects of making a delicious beef stroganoff. We reviewed the ingredients needed, including beef, vegetables, and various seasonings. I shared tips for proper cooking and mistakes to avoid. The variations allow you to customize the dish for different diets and tastes. In closing, mastering beef stroganoff is all about using the right tools and techniques. Enjoy experimenting with flavors and variations to make it your own. Your cooking will impress every time.

Slow Cooker Beef & Mushroom Stroganoff

Indulge in the ultimate comfort food with this Comforting Slow Cooker Beef & Mushroom Stroganoff! This rich and savory dish combines tender beef, earthy mushrooms, and creamy sour cream, making it perfect for any dinner. Easy to prepare, just toss everything into your slow cooker and let it do the work. Serve it over egg noodles or rice for a meal everyone will love. Click through to explore this delicious recipe and make your next family dinner a hit!
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Ingredients
  

1.5 lbs beef stew meat, cut into bite-sized pieces

1 medium onion, diced

2 cloves garlic, minced

8 oz mushrooms, sliced (button or cremini)

1 cup beef broth

1 tablespoon Worcestershire sauce (non-alcoholic)

2 teaspoons Dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup sour cream

3 tablespoons all-purpose flour

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Egg noodles or rice (for serving)

Instructions
 

In a large skillet, heat olive oil over medium-high heat. Add the diced onions and cook until they are soft and translucent, about 3-4 minutes.

    Add the minced garlic and sliced mushrooms to the skillet, stirring occasionally until the mushrooms are browned, about 5-6 minutes. Remove from heat.

      In the slow cooker, combine the beef stew meat, cooked onions, garlic, and mushrooms.

        In a separate bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, thyme, paprika, salt, and pepper. Pour this mixture over the beef and vegetables in the slow cooker.

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

            About 30 minutes before serving, mix the flour with the sour cream in a small bowl until smooth. Stir this mixture into the stroganoff in the slow cooker and cook with the lid on for an additional 30 minutes to thicken.

              Serve over cooked egg noodles or rice, garnished with fresh parsley.

                Prep Time: 15 minutes | Total Time: 7 hours (including cooking) | Servings: 6