This is My Friend Ang’s Method, and It’s the Only Way I Make Beef Stroganoff.
This is the only way I like beef stroganoff. Like, really love.
This beef stroganoff is actually a creamy, sweet gravy with roasted mushroom chunks and caramelized onions, and forkfuls of shredded beef. YEAH.
How different (and better, if you ask me) than “regular” beef stroganoff:
- The beef is cooked in a slow cooker, so it’s very easy.
- The beef is then shredded, of course very tender.
- Mushrooms and onions and gravy you get cut short and it’s well incorporated into the rich and creamy dressing. No big chunks! Hallelujah. Melt slowly – no bits of rich flavor.
The recipe for this came from my friend Ang (of Ang’s Tortellini Soup fame – no kidding). He’s been trying to convince me that I should make (and love) beef stroganoff, and I’m proud to report that I LOVE this BEEF STROGANOFF – how tasty it is, but also how easy it is to make.
- 9am – start the beef in the crockpot
- 5pm – grind the broth
- 6pm – put the ground beef in your pot, dinner is done.
It’s rich, deeply sweet, and every piece of text is delicate. As they should be.
Egg noodles are a classic, but I also REALLY LOVE this baked sweet potato with a dollop of sour cream and chives, and I’m going to need you to try that too.
I hope you like it!
How to Make Beef Stroganoff
1
Cook the Beef in the Slow Cooker.
THIS IS WHY I LOVE THIS RECIPE. It’s very simple. Also, IMHO, corned beef is much better than corned beef!
2
Make the Gravy.
I like beef stroganoff that isn’t a white gray blob. Look at these pieces of mushrooms, thin and cooked down. Look at the sweet color. YES.
3
Add the chopped beef to the Gravy.
It couldn’t be easier. And the flavor benefit is huge.
Video for Making Beef Stroganoff
Beef Stroganoff
Total Time:
6 hours and 15 minutes
Reveal:
6 food 1x
Explanation
Creamy, tender, delicious beef stroganoff! Classic comfort food and my family’s favorite!
Ingredients
Units
- 3 pounds chuck roastfat is cut
- 1 cup water
- 1 teaspoon Better than a base for Roast Beef Bouillon
- 2 tablespoons salt
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Gravy:
- 2 tablespoons butter
- 8 ounces mushroom buttonslightly cut
- half a yellow onionslightly cut
- 2 cloves garlicslightly cut
- 1 tablespoon fresh thyme leaves
- 1 1/2 tbsp tomato paste
- 1 1/2 tbsp Better than a base for Roast Beef Bouillon
- 2 tablespoons flour
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon
- 2 cups water
- 1/2 cup heavy cream
To Serve:
- 1 lb. egg noodles,
- or 6 baked potato
Instructions
- Slow cook the beef: Add all the beef ingredients to the slow cooker – chuck roast, water, ground beef base, salt, onion powder, garlic powder and black pepper. Cook on high for 4-5 hours.
- Cook your noodles or potatoes: When it’s time to start the broth, boil your noodles or bake your baked potatoes.
- Start the Gravy: Saute onion 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; grind for a few minutes.
- Stop and Terminate: Add Worcestershire, Dijon, and water. Bring to a boil. Add the cream little by little until it is the color you like. Add the ground beef to the gravy (I used about half the beef and saved the other half for later).
- Serve: Garnish with chives and sour cream, and serve with egg noodles or baked potatoes (my favorite)!
Notes
Crockpot Time: Chuck roast in a crock pot usually takes 6–8 hours on LOW or 4–5 hours on HIGH for a 3–4 lb roast. So you cook on high for 4-5 hours, or on low for 6-8 hours. If you’re cooking it on low (or if you work outside the home and need to start it early), then the 9am start time works! Otherwise start at noon.
- Preparation Time: 15 minutes
- Cooking Time: 6 hours
Category: Dinner
Method: Slow Cooker
Food: American
Keywords: beef stroganoff, slow cooker beef stroganoff, easy beef stroganoff
FAQ About This Recipe
Replace the beef with more mushrooms for a mushroom stroganoff!
You can use dairy-free sour cream, dairy-free sour cream, make cashew cream, or use coconut cream (but you can add different flavors).
I prefer chuck roast to add more flavor (high fat!) but top sirloin or flank steak would work too.
You can boil it for 1-2 hours on the stove until tender, or bake it in the oven at 350 degrees.
I usually serve this over egg noodles (pappardelle is my favorite), or baked potatoes. You can also serve it with mashed potatoes or gnocchi!
For sides, my favorite is green beans! But any other roasted green vegetable would work, or roasted carrots. If not, a nice green salad on the side is perfect, too!
More Slow Cooker Beef Recipes
Italian beef sandwiches
Slow Cooker Beef Ragu
Texas-Style Chili
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