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- 1.5 pounds beef stew meat, cut into bite-sized pieces - 1 medium onion, diced - 2 cloves garlic, minced - 8 ounces mushrooms, sliced - 2 cups beef broth - 1 tablespoon Worcestershire sauce - 2 teaspoons Dijon mustard - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup sour cream - 3 tablespoons all-purpose flour - 12 ounces egg noodles - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) For this recipe, use 1.5 pounds of beef stew meat. You can swap it for chuck roast if you prefer. The onions should be medium-sized, and you can use shallots as a nice twist. If you don’t have garlic, garlic powder will work. You can also skip the mushrooms if you dislike them. Beef broth is key, but vegetable broth can serve as a substitute for lighter flavor. For a gluten-free option, use cornstarch instead of flour. When picking beef, look for marbling. This adds flavor and tenderness. Choose fresh, firm mushrooms without dark spots. For onions, select ones that feel firm and heavy for their size. Always check expiration dates on broth and sour cream. Fresh parsley should be vibrant and crisp, as this adds a nice touch to your dish. Using quality ingredients ensures a tasty and hearty beef stroganoff. 1. Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. 2. Add 1 medium diced onion and 2 minced garlic cloves. Sauté for 2-3 minutes until fragrant. 3. Next, add 1.5 pounds of beef stew meat, cut into bite-sized pieces. Brown the meat on all sides for about 5-7 minutes. This step boosts the flavor. 4. If you're short on time, you can skip browning the meat. It still tastes great! 5. Transfer the browned beef, onions, and garlic into the slow cooker. 6. Add 8 ounces of sliced mushrooms, 2 cups of beef broth, 1 tablespoon of Worcestershire sauce, 2 teaspoons of Dijon mustard, and 1 teaspoon of dried thyme. 7. Season with salt and pepper to taste. Stir everything to combine well. 1. Cover the slow cooker and set it to low. Cook for 6-8 hours, or on high for 3-4 hours. 2. Check the beef for tenderness. It should be very soft when done. 3. About 30 minutes before serving, mix 3 tablespoons of all-purpose flour into 1 cup of sour cream. Stir until smooth. 4. Add this mixture to the slow cooker. Make sure to mix it in well. 5. Cook for an additional 30 minutes on high. This allows the sauce to thicken nicely. 1. While the stroganoff thickens, cook 12 ounces of egg noodles according to package instructions. 2. Drain the noodles and set them aside. 3. To serve, spoon the beef stroganoff over the egg noodles. 4. Garnish with fresh chopped parsley for a pop of color and flavor. Enjoy! To make your beef stroganoff really shine, start with high-quality beef. I suggest using fresh beef stew meat for the best taste. Browning the meat is a key step. It adds a deep flavor. If you want extra zing, add a splash of red wine before cooking. Fresh herbs like thyme or parsley can brighten the dish. Just sprinkle them in before serving for a fresh touch. One big mistake is skipping the browning step. This can lead to a less tasty dish. Another error is not seasoning enough. Always taste as you cook. If the sauce seems bland, add more salt or Worcestershire sauce. Also, be careful not to add the sour cream too early. It should go in 30 minutes before serving to keep it creamy. Serve your beef stroganoff over egg noodles for a classic touch. If you want to elevate it, try serving with a side of steamed broccoli or a fresh salad. This adds color and crunch to your meal. For a cozy feel, serve with warm bread to soak up the sauce. Don't forget to garnish with fresh parsley for a beautiful finish. {{image_2}} You can switch beef for other meats. Chicken or turkey works well. If you want a lighter dish, try pork. Each protein will add its own flavor. Adjust cooking time as needed. For chicken, cook on low for 4-6 hours. For pork, stick to 6-8 hours on low. You can make a hearty vegetarian version. Replace beef with hearty mushrooms or tofu. Use vegetable broth instead of beef broth. Add more veggies like carrots and bell peppers for texture. This option is rich and filling, perfect for meatless meals. The sauce can change the whole dish. Try adding red wine for a deeper flavor. You can mix in cream cheese for a richer sauce. For a spicy kick, add a dash of hot sauce. Each variation keeps the recipe fun and fresh! To store leftovers, let the beef stroganoff cool. Transfer it to an airtight container. Make sure to seal it well. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, take the stroganoff from the fridge. Place it in a pot over low heat. Add a splash of beef broth or water to thin it if needed. Stir the stroganoff gently until it warms up. You can also use a microwave. Heat it in short bursts, stirring in between. If you want to freeze your beef stroganoff, first cool it completely. Use a freezer-safe container or bag. Label it with the date. Beef stroganoff can stay good in the freezer for up to three months. To serve, thaw it in the fridge overnight before reheating. Yes, you can use frozen beef. Just make sure to thaw it first. Frozen beef may take longer to cook. For best results, use thawed beef stew meat. This helps it cook evenly and become tender. If you want a sour cream substitute, use Greek yogurt. It has a similar taste and texture. Cream cheese can also work, but it may make the sauce thicker. Just be sure to mix it well for a creamy finish. To make beef stroganoff gluten-free, use gluten-free flour. You can find it in most stores. Instead of egg noodles, try gluten-free pasta. Rice noodles also work well as a tasty alternative. You can use many types of noodles. Fettuccine or wide noodles are great choices. If you want something different, try whole wheat or even zucchini noodles for a lighter meal. Each will add its own unique twist to the dish. This blog post covered everything you need for a great dish. We explored ingredients, measuring, and quality tips. You learned step-by-step prep and cooking details. I shared ways to enhance flavor and avoid common mistakes. Variations let you try new proteins and sauces. Remember, the right storage keeps leftovers fresh. If you follow these tips, your dish will shine. Enjoy your cooking journey!

Slow Cooker Beef Stroganoff with Egg Noodles

Indulge in a rich and creamy Slow Cooker Beef Stroganoff that will warm your heart! This comforting recipe features tender beef, savory mushrooms, and a luscious sauce that’s perfect over egg noodles. With just 15 minutes of prep time, you can set your slow cooker and let the magic happen. Click through for the full recipe and discover how to create this delicious, hassle-free meal that your family will love!
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Ingredients
  

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

1 medium onion, diced

2 cloves garlic, minced

8 ounces mushrooms, sliced

2 cups beef broth

1 tablespoon Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon dried thyme

Salt and pepper to taste

1 cup sour cream

3 tablespoons all-purpose flour

12 ounces egg noodles

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, heat olive oil over medium-high heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant.

    Add the beef stew meat to the skillet and brown on all sides, about 5-7 minutes. This step adds flavor, but you can skip it if you’re short on time.

      Transfer the browned beef, onions, and garlic to the slow cooker. Add the sliced mushrooms, beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and season with salt and pepper. Stir to combine.

        Cover the slow cooker 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, add the flour to the sour cream, mixing until smooth. Stir this mixture into the slow cooker, ensuring it’s evenly incorporated.

            Cook for an additional 30 minutes on high to allow the sauce to thicken.

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

                Serve the beef stroganoff over a bed of egg noodles, garnished with fresh parsley.

                  Prep Time: 15 minutes | Total Time: 8 hours (including slow cooking) | Servings: 6