Discover the Secret to Our Delicious Slow Cooker Beef Stroganoff Recipe!
Looking for an easy and comforting meal that will satisfy the whole family? Look no further than this Slow Cooker Beef Stroganoff recipe. With tender beef and a creamy sauce, it’s a classic dish that never goes out of style. But what’s the secret ingredient that gives it that extra special touch? You’ll have to try it yourself to find out!
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Slow Cooker Beef Stroganoff: A Classic Comfort Food with a Rich History
Beef Stroganoff is one of those classic dishes that never goes out of style. This creamy and savory beef and mushroom stew, traditionally served over egg noodles, has been a favorite comfort food for generations, especially during the cold winter months. While its exact origins are unknown, the recipe is believed to have originated in 19th-century Russia, where it was served as a hearty meal for the wealthy merchants and nobles.
The dish is named after the Stroganov family, who were prominent landowners and patrons of the arts in Russia. The earliest known recipe for Beef Stroganoff appeared in a Russian cookbook in 1871, and featured thin strips of beef sautéed in butter and simmered in sour cream. Over time, the recipe variations and adaptations were introduced, some adding onions and mushrooms and substituting beef broth for sour cream, while others using pork, chicken, or even tofu.
Our version of Slow Cooker Beef Stroganoff pays homage to the traditional ingredients and flavors while adding a modern convenience and simplicity. By using a slow cooker, you can achieve a tender and flavorful beef without much effort or supervision. By dredging the beef chuck roast in a seasoned flour mixture, you can create a crispy and flavorful crust that adds texture and depth. By adding onions, mushrooms, and wine to the slow cooker, you can create a rich and fragrant gravy that enhances the beef and noodles. And by combining cornstarch and cold water to thicken the gravy and then adding sour cream for tanginess and creaminess, you can create a luscious and comforting sauce that brings everything together.
This Slow Cooker Beef Stroganoff is not only delicious and satisfying, but also versatile and adaptable. You can use different cuts of beef or even ground beef, adjust the seasonings and spices to your liking, and experiment with different toppings and sides. You can also make a big batch and freeze the leftovers for later meals. Whatever way you choose to make it, this recipe is a testament to the enduring appeal and taste of Beef Stroganoff, a dish that transcends time and borders.
Ask the Chef: Pro Tips for making Slow Cooker Beef Stroganoff
Choosing the Right Cut of Beef
This recipe uses beef chuck roast, which is a tough cut of meat that becomes very tender when slow-cooked. If you can’t find chuck roast, you can use another cut of beef suitable for slow cooking, such as round roast or brisket.
Don’t Skip the Browning Step
Browning the beef before adding it to the slow cooker adds so much flavor to the dish. It also gives the exterior of the meat a nice caramelized crust that adds depth of flavor to the sauce.
White Wine Substitute
If you don’t have white wine on hand, you can substitute it with more beef broth.
Thickening the Gravy
You can use other thickeners like arrowroot powder or potato starch instead of cornstarch if you prefer. Note that the gravy might take longer to thicken with these alternatives than with cornstarch.
Prepping Ahead of Time
You can prepare the flour mixture and slice the onion and mushrooms ahead of time to make the prep faster.
Adjust Seasonings to Taste
Taste the sauce before adding the sour cream; you can adjust the seasoning accordingly to fit your preference.
Storing and Reheating Leftovers
Store the leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stove over low heat until heated through. If the sauce seems too thick after being refrigerated, add a couple of tablespoons of water or beef broth to thin it out.
How Many Calories are in Slow Cooker Beef Stroganoff?
Nutrition Facts
4 Servings per Recipe
Calories: 625
- Total Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Cholesterol: 139mg
- Sodium: 955mg
- Total Carbohydrates: 49g
- Dietary Fiber: 3g
- Total Sugars: 4g
- Added Sugars: 0g
- Protein: 38g
What Drinks Pair Best with Slow Cooker Beef Stroganoff for Comfort Meal.?
Wine pairing: A full-bodied red wine such as Cabernet Sauvignon or Merlot would pair well with the rich and savory flavors of the Slow Cooker Beef Stroganoff.
Beer pairing: A rich and malty brown ale would pair well with the hearty beef and creamy sauce in this slow cooker beef stroganoff recipe. Try a Belgian Dubbel or an English Brown Ale for a perfect pairing.
Cocktail pairing: Pair with a classic Bloody Mary. The tomato-based cocktail pairs well with the flavors of the beef and mushrooms, while the spice of the Bloody Mary complements the paprika and black pepper in the dish.
How to Make Slow Cooker Beef Stroganoff
Ingredients
- 1 pound beef chuck roast
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup beef broth
- 1/2 cup chopped onion
- 1 (8-ounce) package sliced mushrooms
- 1/4 cup dry white wine
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 cup sour cream
- 12 ounces cooked egg noodles
- Fresh parsley for garnish (optional)
Instructions
- In a shallow dish, combine flour, paprika, garlic powder, onion powder, black pepper, and salt. Dredge the beef in the mixture, shaking off excess.
- Heat vegetable oil in a large skillet over medium-high heat and brown the beef on all sides, about 5 minutes.
- Transfer the beef to a slow cooker and add beef broth, chopped onion, sliced mushrooms, and dry white wine.
- Cover and cook on low for 8 hours.
- Mix cornstarch and cold water in a small bowl to create a slurry. Add it to the slow cooker and stir well. Cover and cook on high for 30 minutes or until the gravy is thickened.
- Stir in sour cream and cook on high for 10 minutes.
- Serve hot over cooked egg noodles and garnish with fresh parsley if desired.
