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- 1.5 lbs beef stew meat, cut into bite-sized pieces - 1 medium onion, diced - 2 cloves garlic, minced - 2 cups beef broth - 1 cup sliced mushrooms (button or cremini) The main ingredients for beef stroganoff set the stage for a rich flavor. The beef stew meat is the star, offering a tender bite after slow cooking. Diced onion and minced garlic add depth, while beef broth creates a savory base. The mushrooms bring umami notes that enhance the dish beautifully. - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon paprika - Salt and pepper to taste Flavors and seasonings elevate the dish. Worcestershire sauce adds a tangy kick. Dijon mustard gives it a slight bite, while paprika lends warmth. Salt and pepper are key to balancing flavors. Adjust these to suit your taste. - 1 cup sour cream - 2 tablespoons all-purpose flour - 8 oz egg noodles - Fresh parsley, chopped (for garnish) The additional ingredients finish the dish. Sour cream adds creaminess, while flour helps thicken the sauce. Egg noodles are perfect for soaking up the sauce. Fresh parsley brings color and freshness, making your dish pop. - Dicing the onion and mincing the garlic Start by dicing the medium onion. Aim for small pieces for even cooking. Next, mince two cloves of garlic. This adds great flavor to the dish. - Preparing beef stew meat and mushrooms Cut 1.5 lbs of beef stew meat into bite-sized pieces. This helps the meat cook evenly. Slice 1 cup of mushrooms. You can use button or cremini mushrooms, depending on your taste. - Combining ingredients in the slow cooker In a large bowl, mix the beef, onion, garlic, mushrooms, 2 cups of beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1 teaspoon of paprika, and salt and pepper to taste. Pour this mixture into the slow cooker. - Setting cooking times for low and high settings Cover the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours. The beef should be tender when done. - Preparing egg noodles About 30 minutes before serving, cook 8 oz of egg noodles according to the package instructions. After cooking, drain the noodles and set them aside. - Incorporating sour cream and flour mixture In a small bowl, mix 1 cup of sour cream with 2 tablespoons of all-purpose flour until smooth. Stir this mixture into the slow cooker. Cook on high for an additional 30 minutes to thicken the sauce. - Garnishing and serving suggestions Once the sauce thickens, taste it and adjust the seasoning if needed. You can mix the cooked egg noodles into the stroganoff or serve them separately. Garnish with fresh chopped parsley before serving. Enjoy your creamy beef stroganoff! For the best flavor, I recommend using button or cremini mushrooms. Both add a rich, earthy taste to the dish. If you want to try something new, shiitake mushrooms also work well. Adjusting seasoning is key, too. After cooking, taste the stroganoff. If it lacks depth, add more salt or pepper. A splash of Worcestershire sauce can enhance the flavor even more. To check for tenderness, use a fork. If it breaks apart easily, the beef is ready. For slow cooking, always set the cooker on low. This allows the flavors to meld. Avoid opening the lid often. Each time you do, heat escapes. Let it cook undisturbed for the best results. Pair your stroganoff with a fresh salad or steamed veggies. A simple green salad adds a nice crunch. When serving egg noodles, you can mix them directly into the stroganoff. Alternatively, serve the noodles on the side. This keeps them from getting soggy. Garnish with chopped parsley for a bright finish. {{image_2}} You can switch up the meat in beef stroganoff. Try chicken or pork for a different touch. They will bring their own flavors to the dish. If you want a lighter meal, use lean cuts or even tempeh. For dairy-free options, swap sour cream with a plant-based yogurt. This keeps the creamy texture without the dairy. Adding herbs and spices can elevate your stroganoff. Consider using thyme or rosemary for a fragrant twist. You might also enjoy a pinch of cayenne for heat. For sauces, you can replace the sour cream with a rich gravy. Cream-based sauces like Alfredo can also add a new layer of taste. Experiment to find your favorite combination. Serve your beef stroganoff over mashed potatoes or rice for a filling meal. This adds a nice base that soaks up the sauce. You can also incorporate vegetables for a heartier dish. Carrots and peas can add color and nutrition. Mixing them in gives a balanced, delicious meal. To keep your beef stroganoff fresh, store it in an airtight container. Place it in the fridge within two hours after cooking. If you want to enjoy it later, allow it to cool first. This helps keep the texture nice. Use it within three to four days for the best taste. You can reheat your stroganoff in the microwave or on the stovetop. For the microwave, use a microwave-safe dish. Heat in short bursts, stirring often. This helps it heat evenly. If you choose the stovetop, use a small pan over low heat. Stir often to avoid burning. To keep egg noodles from getting soggy, heat them separately. Add a splash of water to them while reheating. This keeps them fluffy and delicious. To freeze portions safely, use freezer-safe containers. Make sure to leave some space at the top. This allows for expansion as it freezes. You can freeze beef stroganoff for up to three months. When it's time to eat, thaw it in the fridge overnight. For reheating, use the stovetop or microwave. Add a bit of broth to keep the sauce creamy. This ensures your meal tastes just as good as fresh. Yes, you can cook this beef stroganoff on the stove or in the oven. For the stove, brown the beef in a large pan first. Then add the onion and garlic. Cook them until soft. Next, stir in the beef broth, mushrooms, Worcestershire sauce, mustard, paprika, salt, and pepper. Bring this mix to a boil. Then lower the heat, cover, and let it simmer for about an hour. For the oven, follow the same steps in a Dutch oven. Cook it at 325°F (163°C) for one to two hours. Just check if the beef is tender. If you want to thicken the sauce without using flour, try cornstarch or arrowroot powder. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mix into the slow cooker about 30 minutes before serving. You can also use pureed beans or cooked potatoes. Just mash them well and add to the sauce for a creamy texture. Leftover beef stroganoff can be fun to use. You can make a beef stroganoff sandwich. Just add it to a crusty roll. You can also mix it with rice or use it in a pasta bake. Another idea is to serve it over baked potatoes. You can even add some veggies for a new twist! In this article, we explored the key ingredients for beef stroganoff, including beef, onions, and mushrooms. We focused on flavors, cooking methods, and tips for a perfect dish. Remember, options like chicken or low-fat ingredients can give you variety. Storing leftovers properly ensures fresh meals later. Whether you're new to cooking or looking to enhance your skills, this guide helps you make delicious stroganoff. Enjoy experimenting and savoring each bite. Make this dish yours and share it with friends!

Slow Cooker Beef Stroganoff with Egg Noodles

Indulge in the rich flavors of Deliciously Creamy Slow Cooker Beef Stroganoff, a comforting meal that's perfect for busy days! With tender beef, savory mushrooms, and a creamy sauce, this dish is sure to impress. It's simple to prepare with just a few ingredients and your slow cooker does the magic! Ready to savor this delightful recipe? Click through to explore the full recipe and bring this heartwarming dish to your table!
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Ingredients
  

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

1 medium onion, diced

2 cloves garlic, minced

2 cups beef broth

1 cup sliced mushrooms (button or cremini)

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and pepper to taste

1 cup sour cream

2 tablespoons all-purpose flour

8 oz egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

In a large bowl, combine the beef stew meat, diced onion, minced garlic, beef broth, sliced mushrooms, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper.

    Pour the mixture into the slow cooker. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.

      About 30 minutes before serving, cook the egg noodles according to package instructions, drain, and set aside.

        In a small bowl, mix the sour cream and flour until smooth. Stir this mixture into the slow cooker and cook on high for an additional 30 minutes, allowing the sauce to thicken.

          Once thickened, taste and adjust seasoning if necessary. If desired, mix the cooked egg noodles directly into the stroganoff or serve them separately on plates topped with beef stroganoff.

            Garnish with fresh chopped parsley before serving.

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