Description
This Slow-Cooked Beef Stroganoff is a comforting and flavorful dish featuring tender beef stew meat simmered with mushrooms, onions, and a blend of herbs and spices. Cooked low and slow in a slow cooker, the beef becomes melt-in-your-mouth tender, finished with a creamy sour cream and dill sauce, perfect served over warm egg noodles. An ideal hearty meal for family dinners or special occasions.
Ingredients
Scale
Beef and Vegetables
- 1 1/2 lbs beef stew meat
- 1 Tbsp vegetable oil
- 2 cups sliced fresh mushrooms
- 1/2 cup sliced green onions or chopped yellow onion
- 2 garlic cloves, minced
Seasonings and Liquids
- 1/2 tsp dried thyme, crushed
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp smoked paprika or paprika
- 1 bay leaf
- 1 1/2 cups beef broth
- 1/3 cup dry sherry
Sauce and Garnish
- 8 oz sour cream
- 1/3 cup all-purpose flour
- 1/4 cup water
- 2 tsp snipped fresh dill, plus more for garnish
- 1 lb cooked egg noodles, to serve
Instructions
- Prepare and Brown the Beef: Cut any large pieces of stew meat into bite-sized chunks. Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef in two batches, making sure not to overcrowd the pan. Once browned, drain off excess fat to avoid greasiness.
- Combine Ingredients in Slow Cooker: In a 3 1/2 or 4-quart slow cooker, place the sliced mushrooms, onions, minced garlic, dried thyme, salt, black pepper, smoked paprika, and bay leaf. Add the browned beef on top. Pour the beef broth and dry sherry over all the ingredients for a rich flavor base.
- Slow Cook the Beef: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours until the beef becomes tender and infused with the flavors. After cooking, remove and discard the bay leaf to avoid an overpowering taste.
- Make the Sauce and Thicken: If the slow cooker was on low, increase the heat setting to high. In a medium bowl, whisk together the sour cream, all-purpose flour, and water until smooth. Stir in about 1 cup of the hot liquid from the slow cooker gradually into the sour cream mixture to temper it. Return this mixture to the slow cooker and stir well. Cover and cook for another 30 minutes on high until the sauce thickens and becomes bubbly.
- Finish with Fresh Dill and Serve: Just before serving, stir in snipped fresh dill for a fresh herbal note. Serve the stroganoff over warm cooked egg noodles and garnish with additional fresh dill for a beautiful presentation and enhanced flavor.
Notes
- Brown the beef in batches to ensure even searing and better flavor development.
- Using dry sherry adds depth to the sauce; if unavailable, a good-quality white wine or additional beef broth can be substituted.
- Do not skip tempering the sour cream mixture with hot liquid before adding to slow cooker to prevent curdling.
- Cooked egg noodles can be substituted with other pasta types like fettuccine or pappardelle as preferred.
- Leftover stroganoff keeps well refrigerated for up to 3 days and can be frozen for up to 2 months.
