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This is my friend Ang’s method, and it’s the only way I can make beef stroganoff.
This is the only way I like beef Stroganoff. Like, I really like it.
This beef stroganoff is essentially a creamy, flavorful sauce with chunks of roasted mushrooms and caramelized onion, and folded forkfuls of tender shredded beef. YEAH.
How is it different (and better, if you ask me) than “regular” beef stroganoff:
- The beef is cooked in the slow cooker, so it’s very simple.
- The beef is then shredded, so it is extremely tender.
- Mushrooms, onions and sauce thinly sliced and carefully sautéed in a rich, creamy blanket. No big pieces! Alleluia. Just little, barely there, gooey bits of rich flavor.
The method for this came from my friend Ang (of Ang’s Tortellini Soup fame – she’s not kidding). She’s been trying to convince me for years that I should make (and love) beef stroganoff, and I’m proud to say that I LOVE THIS BEEF STROGANOFF – not only the taste, but also the ease of preparation.
- 9 a.m. – start the beef in the slow cooker
- 5 p.m. – sauté the sauce
- 6pm – add the shredded beef to your slow cooker and dinner is ready.
It’s rich, deeply flavorful and all the textures are delicate. As they should be.
Egg noodles are the traditional method, but I also REALLY like this over a baked potato with a dollop of sour cream and chives, and I’ll need you to try that too.
I hope you will like it!
How to Make Beef Stroganoff
1
Cook the beef in the slow cooker.
THIS IS WHY I LOVE THIS RECIPE. It’s so simple. Plus, in my humble opinion, shredded beef is much better than pan-fried chunks of beef!
2
Prepare the sauce.
I love beef stroganoff that isn’t a white and gray blob. Look at these slices of mushrooms, thin and cooked. Look at the tasty color. YES.
3
Add the shredded beef to the sauce.
Nothing could be simpler. And the flavor gain is enormous.
Video for making beef Stroganoff
Beef stroganoff
Total duration:
6 hours 15 minutes
Yield:
6 servings 1x
Description
Creamy, tender and flavorful Beef Stroganoff! The ultimate classic comfort food and one of my family’s favorite meals!
Ingredients
Units
- 3 books chuck roastfat trimmed
- 1 cup water
- 1 teaspoon Better than roast beef base with broth
- 2 teaspoons salt
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
For the sauce:
- 2 tablespoons butter
- 8 ounces button mushroomsthinly sliced
- a half yellow onionthinly sliced
- 2 cloves garlicthinly sliced
- 1 tablespoon fresh thyme leaves
- 1 1/2 tablespoons tomato paste
- 1 1/2 tablespoons Better than roast beef base with broth
- 2 tablespoons flour
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon
- 2 cups water
- 1/2 cup thick cream
To serve:
- 1 kg. egg noodles,
- Or 6 baked potatoes
Instructions
- Slowly cook the beef: Place all beef ingredients in the slow cooker: chuck roast, water, roast beef base, salt, onion powder, garlic powder and black pepper. Cook on high for 4 to 5 hours.
- Cook your noodles or potatoes: When it’s time to start the sauce, boil your noodles or bake your potatoes.
- Start the sauce: Saute onions and mushrooms in butter over medium heat until very rich in color, about 15 minutes. Add garlic, thyme, tomato paste, Better Than Bouillon and flour; brown for a few minutes.
- Let simmer and finish: Add the Worcestershire, Dijon and water. Bring to a boil. Gradually add the cream until you get the color you like. Add shredded beef to the sauce (I used about half the beef and saved the other half for later).
- Serve: Garnish with chives and sour cream and serve over egg noodles or a baked potato (my favorite)!
Remarks
Slow Cooker Timing: Chuck roast in a slow cooker typically takes 6-8 hours on LOW or 4-5 hours on HIGH for a 3-4 lb roast. So you either cook on high for 4 to 5 hours or on low for 6 to 8 hours. If you’re cooking it on low (or you work outside the house and need to start it in the morning), then the 9 a.m. start time works! Otherwise, start around noon.
- Preparation time: 15 minutes
- Cooking time: 6 hours
Category: Dinner
Method: Slow cooker
Kitchen: American
Keywords : beef stroganoff, slow cooker beef stroganoff, easy beef stroganoff
FAQ about this recipe
Swap the beef for more mushrooms for a mushroom stroganoff!
You can use dairy-free heavy cream, dairy-free sour cream, make a cashew cream, or use coconut cream (this would add a different flavor though).
I prefer chuck roast to add more flavor (more fat!), but a top sirloin or flank steak could also work.
You can simmer for 1 to 2 hours on the stove until tender, or braise it in the oven at 350 degrees.
I usually serve it over egg noodles (pappardelle is my favorite) or over a baked potato. You can also serve it over mashed potatoes or gnocchi!
For the side dish, my favorite is green beans! But any other roasted green vegetable would work, or roasted carrots. Otherwise, a good crunchy green salad as an accompaniment is also perfect!
More Slow Cooker Beef Recipes
Italian beef sandwiches
Slow Cooker Beef Stew
Texas-Style Chili
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