Slow Cooker Beef Stroganoff
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Slow cooker beef stroganoff is a tasty meal that’s easy to make. You can use cheap cuts of beef that become tender and flavorful after hours of cooking. The slow cooking process allows the flavors to blend perfectly, creating a rich and creamy sauce that’s hard to resist.
This dish combines beef, mushrooms, and a creamy sauce made with sour cream. It’s often served over egg noodles or mashed potatoes. The slow cooker does most of the work, so you can spend your time on other things while dinner cooks itself.
Exact Ingredients List
Here’s what you’ll need to make this yummy slow cooker beef stroganoff:
For the beef:
- 3.5 lbs beef chuck, cut into 1.5-inch cubes
- 1.5 tsp salt
- 1.5 tsp pepper
- 2 tbsp oil
- 1 tbsp unsalted butter
- 1 large onion, sliced
- 4 minced garlic cloves
- 7 tbsp all-purpose flour
- 4 tbsp Dijon mustard
- 1 quart low-sodium beef broth
- 1.5 cups full-fat sour cream
For the mushrooms:
- 3 tbsp unsalted butter
- 1.2 lbs mushrooms, sliced
- 3 minced garlic cloves
- 1/2 tsp salt
- 1/2 tsp pepper
For serving:
- Pasta, egg noodles, or mashed potatoes
- Chopped chives for garnish
You’ll love how these simple ingredients come together to create a rich, creamy dish. The beef gets so tender it falls apart, and the mushrooms add a nice earthy flavor.
Instructions
Pat the beef dry and season it with salt and pepper. Heat oil in a large pot over high heat. Brown the beef in batches, about 4 minutes per side. Remove and set aside.
Melt butter in the pot. Add garlic and onion, cooking for 3 minutes until soft. Sprinkle flour over the vegetables and stir. Add mustard and mix well.
Pour in half the beef stock, stirring constantly. The mixture will thicken quickly. Add the rest of the stock and bring to a simmer.
Choose your cooking method:
Slow cooker: Transfer everything to the slow cooker. Add beef and cook on LOW for 8 hours or HIGH for 5 hours.
Stove: Add beef to the pot. Cover and simmer gently for 2 hours.
Pressure cooker: Cook on high for 40 minutes.
For the mushrooms, melt butter in a skillet. Cook mushrooms until golden, then add garlic, salt, and pepper. Cook in two batches.
Mix sour cream with some cooking liquid, then gently stir into the stew. Add the mushrooms.
Serve your delicious stroganoff over noodles, pasta, or mashed potatoes. Sprinkle with chives and enjoy!
Possible Substitutes List
Here’s a list of substitutes you can use in your slow cooker beef stroganoff:
Beef:
- Chuck roast
- Stew meat
- Sirloin tip
- Bottom round
Sour Cream:
- Greek yogurt
- Heavy cream
- Crème fraîche
Mushrooms:
- Button mushrooms
- Cremini mushrooms
- Portobello mushrooms
- Shiitake mushrooms
Dijon Mustard:
- Yellow mustard
- Whole grain mustard
- Honey mustard
Beef Stock:
- Vegetable stock
- Chicken stock
- Bone broth
You can swap the onions for shallots or leeks. For a dairy-free version, try coconut cream instead of sour cream. If you’re out of chives, use green onions or parsley for garnish.
Can’t find egg noodles? Serve your stroganoff over rice, mashed potatoes, or your favorite pasta. For a low-carb option, try cauliflower rice or zucchini noodles.
Remember, these substitutes might change the flavor a bit, but they’ll still give you a tasty meal!
How To Make It Diabetes-Friendly
You can make this Beef Stroganoff more diabetes-friendly with a few simple tweaks. Start by using lean beef instead of chuck to cut down on saturated fat. Pick whole wheat egg noodles or zucchini noodles as a lower-carb base.
Cut the flour to 3 tablespoons to reduce carbs. Use Greek yogurt in place of sour cream for more protein and less fat. Add extra veggies like bell peppers or spinach for nutrients and fiber.
Here’s a quick comparison:
| Original | Diabetes-Friendly |
|---|---|
| White pasta | Whole wheat or zucchini noodles |
| 7 tbsp flour | 3 tbsp flour |
| Sour cream | Greek yogurt |
| Standard beef | Lean beef |
Watch portion sizes too. Stick to a 3-4 oz serving of beef and load up on veggies. These small changes can make a big difference in blood sugar impact.
Remember to check with your doctor or dietitian about how this recipe fits into your meal plan. They can give you personalized advice on portions and ingredients.
Tips, Tricks & Storing
For the best flavor, brown the beef well before slow cooking. This adds a rich taste to the dish.
Cut the beef into even-sized chunks so it cooks evenly. Aim for 1.5-inch cubes.
Use full-fat sour cream for a creamier sauce. Low-fat versions may curdle.
To avoid lumps, mix the flour with a bit of cold broth before adding it to the pot.
For extra flavor, add 1/2 cup of red wine when you pour in the beef stock.
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors often improve overnight!
To freeze, cool completely then portion into freezer bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
When reheating, warm gently on the stove or in the microwave. Add a splash of broth if needed to thin the sauce.
Serve over egg noodles, mashed potatoes, or rice. Don’t forget a sprinkle of fresh chives on top!
