Slow Cooker Beef Stroganoff – Southern Bite
This recipe for a slow cooker beef stroaganoff is easy, affordable and filled with a comforting food flavor. Crockpot does all the work for you!
This article was initially published on February 15, 2011 and was updated on September 21, 2023.
I am not sure of what is a good comforting food that makes us feel so hot inside, but it is. But most comforting foods take hours to prepare. But not this one. And it’s good, after a long day of work, to go home for something easy, filling and comforting. This is one of my recipes of choice with regard to easy comforting food.
Throw everything in a slow cooker, turn this baby and when you go home, your house will be filled with the delicious aroma of a meal that does not smell or taste as little effort.
What is StroGanoff beef?
The beef stroGanoff is like a hot and comforting hug for your taste buds. This dish has Russian origins but has found its way in hearts (and stomachs) people around the world, including the good old southern dinner table.
Basically, StroGanoff beef is a hearty and creamy dish made of tender pieces of ox cooked in a rich and velvety sauce. The sauce is generally a mixture of sure cream, beef broth and seasoning, all simmering together to create a creamy masterpiece.
Now, here is the funny part – you can serve it on a bed of butter, soft rice or even puree taters if you want. It’s versatile like that!
Why don’t you grasp meat first?
Well, the reason why we often do meat meat when making this half-time version of Beef StroGanoff is quite simple and fast. You see, burns can add a nice flavor depth, but it also takes a little more time and effort. And if I use the slow cooker, I generally look quickly and easy. And my goal here at Southernbite.com is to bring families back to the supper table without having too much forced into the kitchen.
Now that does not mean that your StroGanoff will lack flavor. You can always get a delicious tender fall of fall slowly cook directly in the sauce. The creamy kindness of the sauce, as well as the seasonings, will infuse the beef with great taste. In addition, it is a simpler approach that suits our easy -to -budget style.
So, it’s about choosing the path that suits you best. Whether you decide to seize or not, you will always end up with a generous and enticing meal.
What is meat stew?
Also called beef stew, beef for stew or diced beef, stew meat is not the prettiest cup of beef, but that certainly makes powerful comforting foods. Meat stews generally come from more difficult beef cuts, such as Chuck or Round, which have a little more connective tissue.
Now, the beauty of stew meat is that it is perfect for slow cooking dishes such as stews (no surprise there, huh?), Soups and even beef stroGanoff. I call for stew meat in my recipes for stewing advice and rice and beef and stewed noodles, among others. Because it has a little of this connective tissue, it can become incredibly tender when it has simmered low and slow.
It is generally made up of remaining pieces of larger beef cuts that the butcher has broken down. As a result, it is generally much more affordable, but it can also be a little incoherent.
If you want to avoid this and have a little more to spend, you can buy 2 pounds of Chuck Roast and cut it into 1 to 1.5 inch pieces and use it instead of stew meat. Some butchers will even do this for you, if you ask.
Tips for the success of recipes
- Get the right mixtures. For consistency and flavor, I prefer to use the McCormick brand sauce and juice with juice. If you are concerned about sodium, many brands offer a low or lower sodium version. I also find that the seasonings of these mixtures are more than sufficient to give this dish of tons of Umami flavor, so it is not necessary to add additional salt or pepper.
- Make sure your beef is covered with liquid. This will help ensure that meat is tender in the fall.
- Temper your sure cream. Often, when adding cold dairy products, such as sure cream, with hot liquid or sauce, such as sauce, sauce can be hidden or break. Temper the sure cream a little by mixing it with a little slow cooker sauce will help prevent this from happening.
- Serve it as you like it! Although the classic way of serving this Beef Crock Pot StroGanoff recipe is to rent it on noodles, I actually prefer to cook the noodles and throw them into the slow cooker and mix everything. The noodles absorb part of this flavor, it helps to thicken the sauce, and I like it better overall.
- Add mushrooms! Although I do not include them in this recipe, you can certainly add sliced, baby bella button or Cremini mushrooms above the meat when you place everything in the slow cooker for more flavor.
If you are looking for part of the same big flavor but with chopped beef, you should try my chopped beef stroGanoff!
I have updated this recipe a bit of the original to include more flavor, but if you are looking for the original, you can find the PDF here.
Recipe card
Steem beef stroGanoff
Notes
Find the sauce too thin? Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold broth or water in a small bowl. Add the mixture into the simmer. Cover and increase the heat to a high level for about 20 minutes or until the sauce has thickened.
I have updated this recipe a bit of the original to include more flavor, but if you are looking for the original, you can find the PDF here.
Nutrition
Calories: 387kcal | Carbohydrates: 4g | Protein: 51g | Fat: 17g | Sodium: 555MG
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If the number of calories and other nutritional values are important to you, I recommend entering your favorite brands and plug these ingredients into an online nutritional calculator.
(Tagstranslate) Beef
