by Patty Catalano
Pocket.com
This easy beef Stroganoff requires minimal upfront prep (no stovetop browning!), meaning you can toss in all the ingredients in the morning and then return to a warm dinner in the evening.
In this beef Stroganoff, hearty pieces of inexpensive beef cook alongside mushrooms, onion, and broth in the slow cooker. Just before serving, you’ll stir in sour cream to thicken the sauce, giving it a rich and creamy texture. Serve this hearty stew over buttered egg noodles, mashed potatoes, or polenta for a cozy end to a cold winter’s day.
Use inexpensive stew meat. Tough cuts like chuck or bottom round beef are the best choices for braised meat stews like this Stroganoff because they contain collagen. The collagen breaks down into gelatin over long periods of moist heat cooking. The result? Meltingly tender beef.
The creamy gravy is made by coating the stew meat in flour which thickens the sauce during the braise. For a silky-rich finishing touch, whisk in sour cream. Choose full-fat sour cream — reduced-fat or fat-free sour cream or even Greek yogurt are more likely to curdle. To prevent any possible curdling, you can temper the sauce by whisking the sour cream with a few spoonfuls of the warm sauce to preheat the cream before adding it to the final dish.
Yield: Serves 4, Makes 4 cups Stroganoff and 4 cups noodles
Prep Time: 15 minutes
Cook Time: 6 hours to 8 hours
Ingredients
2 pounds chuck or bottom round beef stew meat, cut into 1 ½-inch pieces
¼ cup all-purpose flour
1¼ tsps kosher salt
1 tsp freshly ground black pepper
8 ozs cremini mushrooms, sliced ¼-inch thick
1 small yellow onion, diced (about 1 cup)
2 cloves garlic, minced
1¼ cups low-sodium beef broth
2 tbsps Worcestershire sauce
8 ounces dried egg noodles
2 tbsps unsalted butter, melted
1 cup full-fat sour cream (8 ounces)
2 tbsps chopped Italian parsley leaves
Cooking spray
Instructions
Coat a 5-quart or larger slow cooker with cooking spray. Place the beef, flour, salt, and pepper in a large bowl and toss until the beef is evenly coated. Transfer the beef and any flour left in the bowl to the slow cooker. Add the mushrooms, onion, garlic, beef broth, and Worcestershire sauce, and stir to combine. Cover and cook until the beef is tender, 6 to 8 hours on the LOW setting, or 3 to 4 hours on the HIGH setting.
30 minutes before you are ready to eat, cook egg noodles according to package directions. Drain, toss with the butter, and set aside.
Gradually and slowly stir the sour cream into the Stroganoff. Serve over buttered noodles and sprinkle with the parsley if desired.
Recipe Notes
Make ahead: The Stroganoff can be made up to 2 days in advance. Reheat in the microwave or on the stove over low heat.
Storage: Refrigerate Stroganoff and pasta in separate airtight containers for up to 2 days.
© 2021 Read It Later, Inc. Photos by Joe Lingeman
