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For a hearty beef stroganoff, gather these main items: - 2 pounds beef chuck, cut into 1-inch cubes - 1 medium onion, finely diced - 3 cloves garlic, minced - 8 ounces mushrooms, sliced - 4 cups low-sodium beef broth - 1 cup sour cream or Greek yogurt - 12 ounces wide egg noodles These ingredients form the base of your dish. The beef chuck gives a rich flavor. Onions and garlic add sweetness and depth. Mushrooms bring umami goodness. Beef broth creates a flavorful sauce, while sour cream or Greek yogurt adds creaminess. Egg noodles soak up all that delicious sauce. To elevate your stroganoff, include these seasonings: - 1 tablespoon Worcestershire sauce - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste These seasonings play a key role. Worcestershire sauce adds a tangy depth. Thyme gives a fresh herbal note. Smoked paprika lends a warm, smoky flavor. Adjust salt and pepper to your liking for a balanced taste. Feel free to customize your stroganoff with these optional items: - 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening) - Fresh parsley, chopped (for garnish) Cornstarch helps if you want a thicker sauce. Fresh parsley adds a pop of color and freshness to your dish. You can also add a pinch of red pepper flakes for heat or use different mushrooms for variety. Personalize your stroganoff to suit your taste! First, take 2 pounds of beef chuck and cut it into 1-inch cubes. Next, season the beef. Use salt, pepper, smoked paprika, and dried thyme. Toss the beef well to coat each piece. This step adds great flavor to the meat. Now, transfer the seasoned beef into the slow cooker. Add the diced onion, sliced mushrooms, and minced garlic. Distributing these ingredients helps them cook evenly. Pour in 4 cups of low-sodium beef broth and add 1 tablespoon of Worcestershire sauce. Stir gently to combine everything and make sure it is all submerged in the liquid. Cover the slow cooker and set it on low heat for 7-8 hours. You can also cook it on high heat for 3-4 hours. Check the beef for doneness; it should be tender and easy to shred. About 30 minutes before serving, cook 12 ounces of wide egg noodles according to the package instructions. Drain and set them aside. If you want a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the slow cooker and cook for an extra 10-15 minutes. Finally, mix in 1 cup of sour cream or Greek yogurt to make the sauce creamy. Adjust seasoning if needed. Serve the stroganoff over the egg noodles and enjoy! To get that dream creamy texture, add sour cream slowly. After cooking, wait until the beef is tender. Stir in the sour cream gently. This way, it blends well without curdling. Greek yogurt is a lighter option, too. Just remember to taste as you go! If your sauce needs thickening, use a cornstarch slurry. Mix two tablespoons of cornstarch with two tablespoons of cold water. Stir this mix into your slow cooker about 10-15 minutes before serving. This will help the sauce become rich and velvety quickly. Seasoning is key to a great beef stroganoff. Start with salt and pepper when you season the beef. Add smoked paprika and dried thyme for depth. Taste the sauce before serving. Adjust with more salt or pepper if needed. Fresh parsley adds a nice touch at the end! {{image_4}} You can swap sour cream for Greek yogurt. It tastes great and adds protein. Another option is to use cashew cream. Simply blend soaked cashews with water until smooth. This keeps the dish creamy but lighter. Think about adding veggies for more taste. Carrots and peas work well. You can also use bell peppers or green beans. Adding these gives more color and nutrients. Toss them in the slow cooker with the beef for a delicious twist. Egg noodles are classic, but feel free to try others. You can use whole wheat pasta for a healthier choice. Rice noodles or spiralized zucchini make great gluten-free options. Each choice will give a unique texture to your beef stroganoff. After a tasty meal, you might have leftovers. Let the beef stroganoff cool down. Once it’s cool, place it in an airtight container. Make sure to seal it well. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When ready to enjoy the leftovers, reheat them on the stove. Use a medium heat and stir often. You can also use a microwave. Put the stroganoff in a microwave-safe bowl. Heat it in short bursts, stirring in between. Make sure it is hot all the way through before serving. If you freeze the beef stroganoff, use an airtight container or freezer bag. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove or in the microwave. It should taste just as good as when you first made it! Yes, you can use other cuts of beef. Some great options are sirloin or tenderloin. These cuts cook faster and have a nice texture. Just remember to adjust the cooking time. If you use a tender cut, check it after a few hours. You want it tender, not overcooked. To make this dish gluten-free, swap the egg noodles for gluten-free pasta. You can also use gluten-free cornstarch to thicken the sauce instead of regular flour. Always check the broth and Worcestershire sauce labels. They can contain gluten. With these swaps, you still get that great flavor. Beef Stroganoff goes well with many sides. Here are a few ideas: - Steamed green beans - Mashed potatoes - Roasted vegetables - Crusty bread These sides add balance and enhance the meal's comfort. Each bite will be a delight! This blog post covered the essential ingredients and step-by-step instructions for a perfect Beef Stroganoff. We explored tips for creaminess, sauce thickness, and best seasoning practices. You learned how to adapt the recipe with healthier alternatives, extra veggies, and noodle options. We also discussed storage and reheating methods to keep your dish fresh. Remember, cooking is fun and creative. Don't be afraid to experiment with flavors. Enjoy your Beef Stroganoff adventure!

Slow Cooker Beef Stroganoff

Indulge in a comforting bowl of creamy dreamy slow cooker beef stroganoff! This delicious recipe combines tender beef, rich flavors, and creamy goodness, all effortlessly prepared in your slow cooker. Perfect for busy days, just let it simmer and return to a mouthwatering meal. Serve over egg noodles for the ultimate satisfaction. Click to explore the recipe and make this hearty dish a family favorite!
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Ingredients
  

2 pounds beef chuck, cut into 1-inch cubes

1 medium onion, finely diced

3 cloves garlic, minced

8 ounces mushrooms, sliced (button or cremini varieties work well)

4 cups low-sodium beef broth

1 tablespoon Worcestershire sauce

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

1 cup sour cream or Greek yogurt (for a lighter option)

2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

12 ounces wide egg noodles

Fresh parsley, chopped (for garnish and an added burst of freshness)

Instructions
 

Start by seasoning the beef chunks: in a large mixing bowl, sprinkle the beef with salt, pepper, smoked paprika, and dried thyme. Toss well to ensure all pieces are evenly coated.

    Transfer the seasoned beef into the slow cooker, followed by the diced onion, sliced mushrooms, and minced garlic. Distributing the ingredients evenly helps with cooking.

      Pour the low-sodium beef broth over the mixture, then add the Worcestershire sauce. Stir gently to combine and make sure everything is submerged in the liquid.

        Cover the slow cooker with its lid. Set it on low heat for 7-8 hours or high heat for 3-4 hours. Check for doneness; the beef should be tender and easy to shred.

          About 30 minutes before you plan to serve, cook the egg noodles according to the package instructions. Drain and set them aside, ready to absorb all the delicious sauce later.

            If you desire a thicker sauce, create a slurry by mixi—ng the cornstarch with cold water in a small bowl until smooth. Stir this mixture into the slow cooker. Allow it to cook for an additional 10-15 minutes until the sauce has thickened to your liking.

              Once the sauce has thickened, stir in the sour cream or Greek yogurt gradually, blending until the sauce is creamy and well-integrated. Taste and adjust the seasoning with more salt and pepper if necessary.

                To serve, place a generous helping of cooked egg noodles on each plate and spoon the creamy beef stroganoff over the top. Finish with a sprinkle of chopped fresh parsley for color and freshness.

                  Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6

                    - Presentation Tips: Consider serving the stroganoff in deep bowls to contain the creamy sauce, and sprinkle an extra pinch of paprika and fresh parsley on top for added color. Pair with crusty bread for a perfect meal!