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- 2 lbs beef stew meat - 8 oz mushrooms (button or cremini) - 1 medium onion - 3 cloves garlic - 4 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 2 teaspoons dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup sour cream - 3 tablespoons all-purpose flour - 12 oz egg noodles - Fresh parsley for garnish Gathering the right ingredients is key to a tasty slow cooker mushroom beef stroganoff. Start with the beef stew meat. I like to cut it into one-inch cubes for even cooking. The mushrooms add a great earthy flavor. You can use button or cremini mushrooms, depending on what you like. Next, dice a medium onion and mince three cloves of garlic. These aromatics build the base of your sauce. For seasonings, use four cups of beef broth. This makes the sauce rich and savory. Add a tablespoon of Worcestershire sauce and a teaspoon of Dijon mustard for depth. Dried thyme and paprika bring warmth and a little spice. Finally, don’t forget the final touches! Season with salt and pepper to taste. You will need one cup of sour cream for creaminess. To thicken the sauce, use three tablespoons of all-purpose flour. Serve this over 12 ounces of cooked egg noodles, and garnish with fresh parsley. This adds color and a fresh taste. - First, heat a skillet over medium-high heat. - Sear the beef cubes until they turn brown on all sides. - Once done, carefully transfer the beef to the slow cooker. - Next, in the same skillet, add the diced onion, minced garlic, and sliced mushrooms. - Cook these until the onions look clear and the mushrooms soften, about 5 minutes. - After that, add the cooked mushroom mixture to the slow cooker with the beef. - Pour in the beef broth, Worcestershire sauce, and Dijon mustard. - Also, add dried thyme, paprika, salt, and pepper to taste. - Stir everything well to mix the flavors. - Cover the slow cooker and let it cook. - In the last 30 minutes of cooking, take 1 cup of the stroganoff liquid. - Whisk it with flour until smooth. - Then, stir this mixture back into the slow cooker with the sour cream. - While the stroganoff thickens, cook the egg noodles as per the package instructions. - Drain the noodles once they are done and set them aside. - Serve the warm stroganoff over the egg noodles. - Don’t forget to garnish with fresh chopped parsley for a nice touch. Browning the beef is key. This step adds depth and richness. When you sear the meat, it creates a nice crust. This crust locks in juices and boosts flavor. I recommend doing this in a hot skillet. You want a good sizzle when the beef hits the pan. To enhance the mushroom flavor, use fresh mushrooms. I prefer button or cremini for their earthy taste. Sauté them until soft before adding to the slow cooker. This helps release their natural juices. You can also add a splash of white wine for extra depth. Just let it cook off before combining it with the beef. If you want a thicker sauce, use flour wisely. In the last 30 minutes of cooking, take out some broth. Whisk it with flour until smooth. Then stir it back into the slow cooker. This will help thicken the sauce nicely. You can adjust the liquid levels too. If the sauce seems too thick, add a bit of beef broth. If it’s too thin, let it cook longer with the lid off. This gives steam a chance to escape and thicken the sauce. Prep time is simple. Chop your onions and garlic while the beef browns. This makes your cooking quicker. You can also slice the mushrooms ahead of time. This way, everything is ready when you need it. Using the slow cooker effectively is crucial. Set it to cook while you go about your day. Check the beef before serving. It should be tender and easy to pull apart. A little planning helps you enjoy a delicious meal without fuss. {{image_2}} You can switch beef for chicken or pork. Chicken works well and cooks faster. Use boneless chicken thighs for more flavor. Pork, like tenderloin, also tastes great in stroganoff. For a vegetarian option, try using tofu or tempeh. These will soak up all the good flavors. Feel free to use fresh herbs instead of dried ones. Fresh thyme or parsley adds a bright taste. If you want different mushrooms, try shiitake or portobello. They bring a rich flavor. You can also add veggies like bell peppers or spinach for added color and nutrition. For a gluten-free meal, look for gluten-free noodles. Rice or quinoa also works well as a base. If you need a dairy-free option, substitute sour cream with cashew cream or coconut yogurt. These will still make your stroganoff creamy and delicious. To store leftovers, place the stroganoff in an airtight container. Make sure to cool it first. You can keep it in the refrigerator for up to three days. When reheating, warm it gently on the stove over low heat. Stir often to heat evenly. You can also microwave it in short bursts, stirring in between. Freezing portions is a great way to save stroganoff for later. Use freezer-safe containers and leave space for expansion. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove or microwave. Add a splash of beef broth to help restore moisture. In the refrigerator, the stroganoff lasts about three days. If you notice any off smells, or if the sauce separates, it’s best to throw it away. Always check for signs of spoilage before you eat it. Enjoy your tasty comfort food safely! Yes, you can use other mushrooms. Button and cremini are common. Shiitake and portobello add a rich flavor. If you like a more earthy taste, try shiitake. For a meaty bite, portobello works great. Always slice them for even cooking. You can cook on low for 7-8 hours. This makes the beef very tender. Cooking on high takes 4-5 hours. The meat is still good but may be less tender. Choose the method that fits your time best. Yes, you can prep it ahead. Cook it and let it cool. Store it in the fridge for up to three days. Reheat on the stove or in a microwave. It still tastes great! Egg noodles are a must. They soak up the sauce well. You can also serve it with crusty bread for dipping. A side salad adds freshness. Try steamed green beans for color and crunch. In this post, we explored making a hearty mushroom beef stroganoff. We covered the main ingredients, cooking steps, and tips for the best flavor. You learned how to adjust for different diets and store leftovers safely. This dish offers warmth and comfort. Anyone can try their hand at cooking it. Enjoy the rich flavors and changes you can make to suit your taste. You’ll create a meal perfect for sharing. Happy cooking!

Slow Cooker Mushroom Beef Stroganoff

Indulge in the creamy goodness of Slow Cooker Mushroom Beef Stroganoff with this easy recipe! Made with tender beef, flavorful mushrooms, and a rich sauce, this dish is perfect for cozy dinners. Just set your slow cooker and let the magic happen! Discover all the simple steps to create this comforting meal your family will love. Click to explore the full recipe and elevate your weeknight dinners!
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Ingredients
  

2 lbs beef stew meat, cut into 1-inch cubes

8 oz mushrooms, sliced (button or cremini)

1 medium onion, diced

3 cloves garlic, minced

4 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

2 teaspoons dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup sour cream

3 tablespoons all-purpose flour

12 oz egg noodles

Fresh parsley, chopped for garnish

Instructions
 

In a large skillet over medium-high heat, sear the beef cubes until browned on all sides. Transfer the beef to the slow cooker.

    In the same skillet, add the diced onion, minced garlic, and sliced mushrooms, cooking until the onions are translucent and the mushrooms are softened (about 5 minutes).

      Add the mushroom mixture to the slow cooker with the beef.

        Pour in the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, paprika, salt, and pepper. Stir to combine.

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

            In the last 30 minutes of cooking, take 1 cup of the stroganoff liquid and whisk it with the flour until smooth. Stir this mixture back into the slow cooker along with the sour cream.

              Allow the stroganoff to cook for an additional 30 minutes 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 and garnish with fresh parsley.

                    Prep Time: 20 mins | Total Time: 8 hours | Servings: 6

                      - Presentation Tips: Serve in deep bowls with a sprinkle of fresh parsley on top for a pop of color. Consider a side of crusty bread to soak up the delicious sauce.