Name: Slow Cooker Beef Stroganoff recipe
Ingredients: 1 ½ – 2 pounds Beef Stew Meat, cut into 1-inch cubes: Beef stew meat is the star of the show, and its tougher cut is perfect for slow cooking, resulting in incredibly tender and flavorful beef that practically melts in your mouth. Why Stew Meat? Stew meat, often from cuts like chuck roast or round roast, is designed for long, slow cooking. It has connective tissues that break down beautifully over time, becoming incredibly tender and flavorful.; Cutting Size: Cutting the beef into 1-inch cubes ensures even cooking and bite-sized pieces that are easy to eat.; Substitution: You can also use a chuck roast and cut it into cubes yourself. Avoid leaner cuts of beef as they can become dry in the slow cooker.; 1 tablespoon Olive Oil (or Vegetable Oil): Olive oil or vegetable oil is used for searing the beef before slow cooking. Searing adds depth of flavor and helps to lock in juices. Why Searing? Searing the beef creates a flavorful crust and enhances the overall richness of the Stroganoff. It’s a crucial step for developing deep, savory flavors.; Oil Choice: Olive oil adds a subtle flavor, while vegetable oil is more neutral. You can also use avocado oil or canola oil.; 1 large Yellow Onion, chopped: Onion forms the aromatic base of the Stroganoff, adding savory depth and sweetness as it slowly cooks and caramelizes. Why Yellow Onion? Yellow onions are versatile and become sweet and mellow when cooked for a long time, providing a foundational savory note for the dish.; Substitution: White onions or shallots can also be used. White onions are milder, while shallots offer a more delicate and slightly garlicky flavor.; 8 ounces Cremini Mushrooms, sliced: Mushrooms are a classic ingredient in Beef Stroganoff, adding an earthy, umami flavor and a meaty texture that complements the beef beautifully. Cremini mushrooms (also known as baby bellas) are a great choice for their robust flavor. Why Cremini Mushrooms? Cremini mushrooms have a deeper, more intense flavor than white button mushrooms and hold their shape well during slow cooking.; Substitution: White button mushrooms, portobello mushrooms (sliced), or a mix of wild mushrooms can also be used.; 2 cloves Garlic, minced: Garlic is a flavor enhancer, adding pungent and savory notes that elevate the overall taste of the Stroganoff. Freshly minced garlic is always preferred for the best flavor. Why Fresh Garlic? Freshly minced garlic provides a much more intense and aromatic flavor compared to garlic powder.; Substitution: Garlic powder can be used in a pinch (about ½ teaspoon), but fresh garlic is highly recommended for authentic flavor.; 1 (10.75 ounce) can Condensed Cream of Mushroom Soup: Cream of mushroom soup is a pantry staple and a key ingredient for creating the creamy and rich sauce in Slow Cooker Beef Stroganoff. It provides a smooth texture and umami depth. Why Cream of Mushroom Soup? Cream of mushroom soup acts as a convenient and flavorful base for the creamy sauce, simplifying the Stroganoff making process.; Substitution: You can use condensed cream of celery soup or cream of chicken soup if you prefer, but cream of mushroom is most traditional.; 1 cup Beef Broth (low sodium): Beef broth adds liquid to the slow cooker, creating the braising environment for the beef and contributing to the overall savory flavor of the sauce. Low sodium broth allows you to control the saltiness. Why Low Sodium Broth? Using low sodium broth gives you control over the salt content and prevents the Stroganoff from becoming too salty. You can always add salt to taste later.; Broth Quality: Use good quality beef broth for the best flavor. Homemade beef broth is ideal, but store-bought low sodium beef broth is a convenient option.; 1 tablespoon Worcestershire Sauce: Worcestershire sauce adds a depth of umami flavor and a subtle tanginess that enhances the savory richness of the Stroganoff. Why Worcestershire? Worcestershire sauce adds complexity and umami depth, balancing the creamy and savory flavors.; Substitution: Soy sauce or tamari (for gluten-free) can be used as substitutes, though Worcestershire provides a unique flavor profile.; 1 teaspoon Dijon Mustard: Dijon mustard adds a subtle tang and a bit of sharpness that cuts through the richness of the cream sauce and complements the beef and mushrooms. Why Dijon Mustard? Dijon mustard adds tanginess and a subtle depth of flavor.; Substitution: Yellow mustard can be used in a pinch, but Dijon mustard offers a more refined flavor.; ½ teaspoon Salt (or to taste): Salt is essential for seasoning and enhancing the flavors of all the ingredients. Adjust the amount to your taste preference, keeping in mind that the broth and cream of mushroom soup may already contain some salt. Why Salt? Salt is crucial for bringing out the flavors of the Stroganoff. Seasoning properly is key to a delicious final product.; Taste and Adjust: Always taste the Stroganoff towards the end of cooking and adjust the salt and pepper as needed to your preference.; ¼ teaspoon Black Pepper (or to taste): Black pepper adds a touch of spice and warmth, balancing the other flavors and providing a subtle depth. Freshly ground black pepper is preferred. Why Black Pepper? Black pepper adds warmth and a subtle spice that complements the savory flavors of the Stroganoff.; Freshly Ground Preference: Freshly ground black pepper has a more robust and aromatic flavor compared to pre-ground pepper.; ½ cup Sour Cream (full-fat or light): Sour cream is stirred in at the very end of cooking, adding the signature creamy tang that is essential for authentic Beef Stroganoff. Full-fat sour cream will result in a richer and creamier sauce, but light sour cream can be used for a slightly lighter version. Why Sour Cream? Sour cream provides the classic creamy texture and tangy flavor that defines Beef Stroganoff. It adds richness and a pleasant sharpness that balances the savory flavors.; Adding at the End: Sour cream is added at the very end of cooking to prevent it from curdling or separating in the slow cooker’s heat.; Substitution: Crème fraîche or Greek yogurt (full-fat) can be used as substitutes, though sour cream provides the most traditional flavor.; Optional Garnishes (for serving): Fresh Parsley, chopped: Fresh parsley adds a pop of freshness, color, and a mild herbaceous flavor as a garnish.; Egg Noodles, cooked: Egg noodles are the classic and traditional serving base for Beef Stroganoff. Cook according to package directions.; Mashed Potatoes, cooked: Mashed potatoes are a comforting and delicious alternative to egg noodles for serving Stroganoff.; Rice, cooked: Cooked white rice or brown rice can also be used as a base for serving Stroganoff.

Ingredients

1 ½ – 2 pounds Beef Stew Meat, cut into 1-inch cubes: Beef stew meat is the star of the show, and its tougher cut is perfect for slow cooking, resulting in incredibly tender and flavorful beef that practically melts in your mouth.
- Why Stew Meat? Stew meat, often from cuts like chuck roast or round roast, is designed for long, slow cooking. It has connective tissues that break down beautifully over time, becoming incredibly tender and flavorful.
- Cutting Size: Cutting the beef into 1-inch cubes ensures even cooking and bite-sized pieces that are easy to eat.
- Substitution: You can also use a chuck roast and cut it into cubes yourself. Avoid leaner cuts of beef as they can become dry in the slow cooker.

1 tablespoon Olive Oil (or Vegetable Oil): Olive oil or vegetable oil is used for searing the beef before slow cooking. Searing adds depth of flavor and helps to lock in juices.
- Why Searing? Searing the beef creates a flavorful crust and enhances the overall richness of the Stroganoff. It’s a crucial step for developing deep, savory flavors.
- Oil Choice: Olive oil adds a subtle flavor, while vegetable oil is more neutral. You can also use avocado oil or canola oil.

1 large Yellow Onion, chopped: Onion forms the aromatic base of the Stroganoff, adding savory depth and sweetness as it slowly cooks and caramelizes.
- Why Yellow Onion? Yellow onions are versatile and become sweet and mellow when cooked for a long time, providing a foundational savory note for the dish.
- Substitution: White onions or shallots can also be used. White onions are milder, while shallots offer a more delicate and slightly garlicky flavor.

8 ounces Cremini Mushrooms, sliced: Mushrooms are a classic ingredient in Beef Stroganoff, adding an earthy, umami flavor and a meaty texture that complements the beef beautifully. Cremini mushrooms (also known as baby bellas) are a great choice for their robust flavor.
- Why Cremini Mushrooms? Cremini mushrooms have a deeper, more intense flavor than white button mushrooms and hold their shape well during slow cooking.
- Substitution: White button mushrooms, portobello mushrooms (sliced), or a mix of wild mushrooms can also be used.

2 cloves Garlic, minced: Garlic is a flavor enhancer, adding pungent and savory notes that elevate the overall taste of the Stroganoff. Freshly minced garlic is always preferred for the best flavor.
- Why Fresh Garlic? Freshly minced garlic provides a much more intense and aromatic flavor compared to garlic powder.
- Substitution: Garlic powder can be used in a pinch (about ½ teaspoon), but fresh garlic is highly recommended for authentic flavor.

1 (10.75 ounce) can Condensed Cream of Mushroom Soup: Cream of mushroom soup is a pantry staple and a key ingredient for creating the creamy and rich sauce in Slow Cooker Beef Stroganoff. It provides a smooth texture and umami depth.
- Why Cream of Mushroom Soup? Cream of mushroom soup acts as a convenient and flavorful base for the creamy sauce, simplifying the Stroganoff making process.
- Substitution: You can use condensed cream of celery soup or cream of chicken soup if you prefer, but cream of mushroom is most traditional.

1 cup Beef Broth (low sodium): Beef broth adds liquid to the slow cooker, creating the braising environment for the beef and contributing to the overall savory flavor of the sauce. Low sodium broth allows you to control the saltiness.
- Why Low Sodium Broth? Using low sodium broth gives you control over the salt content and prevents the Stroganoff from becoming too salty. You can always add salt to taste later.
- Broth Quality: Use good quality beef broth for the best flavor. Homemade beef broth is ideal, but store-bought low sodium beef broth is a convenient option.

1 tablespoon Worcestershire Sauce: Worcestershire sauce adds a depth of umami flavor and a subtle tanginess that enhances the savory richness of the Stroganoff.
- Why Worcestershire? Worcestershire sauce adds complexity and umami depth, balancing the creamy and savory flavors.
- Substitution: Soy sauce or tamari (for gluten-free) can be used as substitutes, though Worcestershire provides a unique flavor profile.

1 teaspoon Dijon Mustard: Dijon mustard adds a subtle tang and a bit of sharpness that cuts through the richness of the cream sauce and complements the beef and mushrooms.
- Why Dijon Mustard? Dijon mustard adds tanginess and a subtle depth of flavor.
- Substitution: Yellow mustard can be used in a pinch, but Dijon mustard offers a more refined flavor.

½ teaspoon Salt (or to taste): Salt is essential for seasoning and enhancing the flavors of all the ingredients. Adjust the amount to your taste preference, keeping in mind that the broth and cream of mushroom soup may already contain some salt.
- Why Salt? Salt is crucial for bringing out the flavors of the Stroganoff. Seasoning properly is key to a delicious final product.
- Taste and Adjust: Always taste the Stroganoff towards the end of cooking and adjust the salt and pepper as needed to your preference.

¼ teaspoon Black Pepper (or to taste): Black pepper adds a touch of spice and warmth, balancing the other flavors and providing a subtle depth. Freshly ground black pepper is preferred.
- Why Black Pepper? Black pepper adds warmth and a subtle spice that complements the savory flavors of the Stroganoff.
- Freshly Ground Preference: Freshly ground black pepper has a more robust and aromatic flavor compared to pre-ground pepper.

½ cup Sour Cream (full-fat or light): Sour cream is stirred in at the very end of cooking, adding the signature creamy tang that is essential for authentic Beef Stroganoff. Full-fat sour cream will result in a richer and creamier sauce, but light sour cream can be used for a slightly lighter version.
- Why Sour Cream? Sour cream provides the classic creamy texture and tangy flavor that defines Beef Stroganoff. It adds richness and a pleasant sharpness that balances the savory flavors.
- Adding at the End: Sour cream is added at the very end of cooking to prevent it from curdling or separating in the slow cooker’s heat.
- Substitution: Crème fraîche or Greek yogurt (full-fat) can be used as substitutes, though sour cream provides the most traditional flavor.

Optional Garnishes (for serving):
- Fresh Parsley, chopped: Fresh parsley adds a pop of freshness, color, and a mild herbaceous flavor as a garnish.
- Egg Noodles, cooked: Egg noodles are the classic and traditional serving base for Beef Stroganoff. Cook according to package directions.
- Mashed Potatoes, cooked: Mashed potatoes are a comforting and delicious alternative to egg noodles for serving Stroganoff.
- Rice, cooked: Cooked white rice or brown rice can also be used as a base for serving Stroganoff.

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Instructions

1. Sear the Beef (Optional but Recommended): Heat olive oil (or vegetable oil) in a large skillet over medium-high heat. Season beef stew meat with salt and pepper. Working in batches, sear the beef cubes on all sides until browned. This step is optional, but searing adds depth of flavor and richness to the Stroganoff.
  - Searing in Batches: Searing the beef in batches prevents overcrowding the skillet and ensures proper browning. Overcrowding can cause steaming instead of searing.
  - Browning for Flavor: Searing creates a flavorful crust on the beef through the Maillard reaction, enhancing the overall savory depth of the dish.
  - Optional Step, Enhanced Flavor: While optional, searing significantly improves the flavor of the Stroganoff. If skipping searing, the Stroganoff will still be delicious, but with a slightly less complex flavor profile.
2. Sauté Onions and Garlic (Optional but Recommended): In the same skillet (after searing beef, if searing), add chopped onions and cook over medium heat until softened and translucent, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant. This step, like searing, is optional but enhances the flavor base of the Stroganoff.
  - Building Flavor Base: Sautéing onions and garlic before adding them to the slow cooker creates a more aromatic and flavorful base for the Stroganoff.
  - Optional Step, Depth of Flavor: While optional, sautéing onions and garlic adds another layer of flavor complexity to the dish.
3. Combine Ingredients in Slow Cooker: In a 6-quart or larger slow cooker, combine the seared beef (or un-seared beef), sautéed onions and garlic (or raw onions and garlic), sliced cremini mushrooms, condensed cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, salt, and black pepper. Stir well to combine all ingredients.
  - Even Distribution: Ensure all ingredients are well mixed in the slow cooker for even flavor distribution during slow cooking.
  - Slow Cooker Size: A 6-quart or larger slow cooker is recommended to accommodate all ingredients comfortably.
4. Slow Cook: Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, or until the beef is incredibly tender and easily shreds with a fork.
  - Low and Slow Cooking: Slow cooking on low heat for a longer duration typically results in the most tender and flavorful beef, as it allows more time for the connective tissues to break down.
  - High Heat Option: Cooking on high heat is a faster option, but monitor the beef for tenderness.
  - Beef Tenderness Check: The beef is done when it is fork-tender and easily shreds apart. Cooking time may vary slightly depending on your slow cooker and the cut of beef.
5. Shred Beef (if needed): If the beef is in larger pieces, use two forks to shred the beef directly in the slow cooker. It should be very tender and shred easily.
  - Easy Shredding: Slow cooking should make the beef so tender that it practically falls apart and shreds effortlessly with forks.
6. Stir in Sour Cream: Stir in sour cream into the Stroganoff until well combined and the sauce is creamy and smooth. Do not add sour cream until the very end of cooking to prevent it from curdling in the heat.
  - Sour Cream at the End: Adding sour cream at the end preserves its creamy texture and tangy flavor and prevents it from separating or curdling in the slow cooker’s heat.
  - Gentle Stirring: Stir sour cream in gently to combine it evenly throughout the sauce.
7. Taste and Adjust Seasoning: Taste the Slow Cooker Beef Stroganoff and adjust seasoning as needed. Add more salt, pepper, or Dijon mustard to taste.
  - Final Seasoning Check: Taste and adjust seasoning to your preference before serving. You may want to add a little more salt, pepper, or Dijon mustard to brighten or deepen the flavors.
8. Serve Hot: Serve Slow Cooker Beef Stroganoff hot over cooked egg noodles, mashed potatoes, or rice. Garnish with fresh chopped parsley, if desired. Enjoy the comforting and flavorful meal!
  - Serving Suggestions: Egg noodles are the classic pairing for Beef Stroganoff, but mashed potatoes or rice are also delicious options.
  - Garnish for Freshness: Fresh parsley adds a final touch of freshness and visual appeal.

Nutrition

Serving Size: one normal portion
Calories: 400-550
Sugar: 3-5 grams
Sodium: 600-800 mg
Fat: 20-30 grams
Saturated Fat: 10-15 grams
Carbohydrates: 20-30 grams
Fiber: 2-3 grams
Protein: 30-35 grams
Cholesterol: 120-150 mg