This tender, creamy, and filling stew known as beef stroganoff has become an absolute favorite in my family, and for good reason! Every element of this dish boasts wonderful flavor, and what impresses me even more is the fact that it cooks slowly and flawlessly in the Crockpot.
Often, stroganoff can be tricky to get just right, with the risk of the beef turning tough and chewy or the dairy curdling. However, with this recipe, there’s no need to worry about such pitfalls. The slow-cooking process ensures that the beef becomes tender and succulent, while the creamy sauce maintains its velvety texture without any curdling issues.
This dish is the epitome of comfort food and has always been one of my all-time favorites. However, the traditional recipe’s lengthy preparation time had kept me from making it as often as I’d like. That’s where this Crockpot version comes to the rescue, making the entire cooking process more manageable and freeing up my time for other activities.
Now, with this hassle-free recipe in hand, I can easily indulge in the comforting goodness of beef stroganoff any time I desire. The satisfaction of knowing that my family will also be delighted with this scrumptious meal brings me immense joy.
In the end, this slow-cooked beef stroganoff has won my heart and taste buds with its outstanding flavor and convenience. It’s a true testament to the magic of slow cooking, ensuring that every bite is a harmonious blend of tender beef and creamy sauce.
So, if you’re a fan of beef stroganoff like me, or if you’ve been hesitant to try it due to the perceived complexity, this Crockpot version is the answer. The promise of tender beef, creamy goodness, and ease of preparation will have you falling in love with beef stroganoff all over again – and your family will undoubtedly be thrilled too!
Ingredients
1 can less-sodium beef broth, divided
1-1/2 pounds boneless beef chuck eye roast (trim the fat), cut into 2-inch cubes
2 tsp. kosher salt, divided
1/2 tsp. ground black pepper, divided
1 Tbsp. vegetable oil
1 medium yellow onion, thinly sliced
8 ounces button mushrooms, sliced
1/2 cup red wine
4 garlic cloves, minced
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
3 Tbsp. cornstarch
8 ounces old fashioned wide egg noodles
4 ounces cream cheese, cut into 1-inch cubes
1 cup sour cream
2 Tbsp. chopped fresh parsley, for garnish (optional)
Directions
Measure 1/2 cup broth and reserve in covered container in the fridge. You will use this later,
Season beef on all sides with 1-1/2 tsp. salt and 1/4 tsp. pepper. In large skillet, heat the oil over medium-high heat. Add half of beef and cook 6 to 8 minutes or until very well browned on all sides; turning occasionally – the more browning, the better the flavor of the whole dish. Transfer beef to the Crockpot. Repeat with remaining beef, transferring beef to Crockpot when well browned after each batch.
Add onion and mushrooms to skillet. Cook 8 to 10 minutes or until the mushrooms reach well browned, stirring occasionally. Stir in remaining 1/2 tsp. salt and 1/4 tsp. pepper, then transfer to the Crockpot.
When finished, deglaze pan with red wine and add to the Crockpot.
Add garlic, mustard, Worcestershire sauce and beef broth, to the Crockpot and stir well. Cover and cook on low for 8 hours, or on high for 4 hours. (Low is preferred so the meat becomes tender and the flavors develop.)
When the time is complete, remove lid and use wooden spoon to coarsely break up beef. It’s ok to have chunks; you just want the pieces to be bite sized.
In small bowl, whisk cornstarch and remaining 1/2 cup broth (from fridge) until smooth. Stir cornstarch mixture into beef mixture in the Crockpot.
Return to the HIGH setting, if necessary. Cover Crockpot and cook 15 to 20 minutes longer or until sauce has thickened.
Meanwhile, cook noodles according to package instructions and drain.
Add cream cheese and sour cream to Crockpot and stir until cream cheese melts and incorporates fully.
Serve beef mixture over noodles or pour cooked noodles into Crockpot and stir until well combined.
Serve garnished with parsley, if desired.
Notes
• I have always served beef stroganoff over egg noodles. There is something about how well they go together – the sauce coats the noodles and the noodles do not overwhelm the dish. If you do not like egg noodles, you can choose another pasta of your choice.
• The cut of beef is important when making beef stroganoff as it provides the base for all other flavors to develop. The beauty of making it in the Crockpot is that it is better to use chuck beef (also called stewing beef) which is a much less expensive cut of beef.
• While this is not a dump and turn on recipe, the steps are fewer and then it is left to the Crockpot. For instance, the beef must be browned, this is non-negotiable! The mushrooms and onions must be browned quickly as well.
• The good news is that all the prep can take place the night before and then set the Crockpot in the morning.
• In all honesty, you really should use full fat, regular sour cream. – to use another variety, or substitute Greek yogurt, increases the chance that the sauce will break because it is the fat in the dairy that holds the structure.
Conclusion:
Crock Pot Beef Stroganoff is a true culinary delight that brings the comforting flavors of this classic dish to new heights. This tender and creamy stew is a favorite in my family, and its flawless preparation in the Crock Pot has won my heart.
The magic of this recipe lies in the way it effortlessly transforms tough beef into a tender and succulent delight, all while maintaining the velvety texture of the creamy sauce without any curdling worries. The slow-cooking process ensures that every component of the dish comes together perfectly, delivering a rich and satisfying flavor that leaves nothing to be desired.
As a comfort meal and personal favorite, beef stroganoff holds a special place in my heart. However, the time-consuming nature of the traditional recipe used to deter me from preparing it as often as I would like. Thanks to this Crock Pot version, that obstacle has been overcome, and I am now free to indulge in the delectable goodness of beef stroganoff whenever I desire.
With this hassle-free recipe in hand, I am filled with excitement knowing that I can treat my family to a hearty and delicious meal that will surely bring smiles to their faces. The joy of sharing this flavorful stew with my loved ones is a rewarding experience in itself.
This Crock Pot Beef Stroganoff has truly elevated my dining experience and made me appreciate the art of slow cooking even more. It proves that with the right technique and a little patience, we can enjoy restaurant-quality dishes in the comfort of our own home.
So, if you’re a fan of beef stroganoff or have been intrigued by its flavors but hesitated to make it due to the time commitment, this Crock Pot version is a game-changer. Embrace the convenience and exquisite taste of this slow-cooked masterpiece, and I guarantee you’ll find yourself falling in love with beef stroganoff all over again. Its unbeatable combination of tenderness, creaminess, and convenience makes it a recipe worth keeping in your culinary repertoire for years to come.