Why You’ll Love this Slow Cooker Stroganoff Recipe
If you’re looking for a comforting meal that practically makes itself, you’ll love this Slow Cooker Stroganoff recipe.
I adore how simple it’s to prepare; just toss everything into the slow cooker and let it work its magic. The aroma wafting through my home while it cooks is simply irresistible.
Plus, it’s a crowd-pleaser, perfect for family dinners or gatherings with friends. I appreciate the rich, creamy sauce that pairs beautifully with egg noodles, making each bite a delight.
With minimal effort, you get a hearty, satisfying meal that feels like a warm hug on a plate. You’ll want seconds!
Ingredients of Slow Cooker Stroganoff
When it comes to whipping up a delicious meal, having the right ingredients is key. For this Slow Cooker Stroganoff, you’ll need a collection of hearty ingredients that come together beautifully. Imagine tender beef simmering in a creamy mushroom sauce, all while your slow cooker does the heavy lifting. Trust me, you’ll want to gather these items before diving into the recipe. Let’s take a look at what you’ll need to create this comforting dish.
Ingredients:
- 1 1/2 lbs top round steaks, cut into strips
- 1/2 onion, chopped
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 8 ounces fresh mushrooms, sliced
- 1 tablespoon fresh chives (or dried minced onions)
- 1/4 cup white wine
- 1 tablespoon cornstarch
- 1/4 cup beef broth
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 8 ounces sour cream
- 1/2 cup chopped fresh parsley
Now, before you rush off to the grocery store, let’s chat a bit about these ingredients. You might be wondering if you can substitute some items or what the best choices are.
For instance, using fresh mushrooms will give you a richer flavor than canned ones, so I’d recommend going that route if you can. As for the beef, top round is a great choice for tenderness, but if you’re feeling adventurous, you could try another cut like sirloin or chuck.
And hey, if you’re not a fan of white wine, beef broth works just fine too—just use a bit less to keep the balance. Finally, don’t forget to have some egg noodles on hand if you want to make this a complete meal.
Just thinking about it’s making me a little hungry. Enjoy gathering your ingredients and get ready for a cozy evening with this delightful dish.
How to Make Slow Cooker Stroganoff
Making Slow Cooker Stroganoff is a breeze, and I promise, it’s a dish that will have your taste buds dancing. First things first, grab your 1 1/2 lbs of top round steaks and cut them into strips. The nice thing about using a slow cooker is that you don’t have to worry about slicing them perfectly; just make them bite-sized. Now, season your beef with salt and pepper to taste—don’t be shy, a little seasoning goes a long way. Toss those seasoned strips right into the bottom of your slow cooker.
Next, take 1/2 of an onion and chop it up. If you’re like me and not the best at chopping onions without shedding a tear, just think of it as an opportunity to practice your knife skills. Add the chopped onion to the cooker along with a 10 3/4 ounce can of condensed cream of mushroom soup. This is where things start to get creamy and dreamy.
Now it’s time for the fun part. Grab those 8 ounces of fresh mushrooms—you can slice them if you like, or just toss them in whole for a rustic touch. They’ll shrink down and blend into the sauce beautifully as they cook. Next, sprinkle in 1 tablespoon of fresh chives (or dried minced onions if that’s what you have on hand), pour in 1/4 cup of white wine, and add 1 tablespoon of cornstarch. The cornstarch is a clever little trick to help thicken your sauce later on. Don’t forget about the 1/4 cup of beef broth, 1 clove of minced garlic, and 1 teaspoon of Worcestershire sauce.
Stir everything together, making sure it’s well combined, and then cover the slow cooker. Set it to low and let it work its magic for 7 to 8 hours.
Now, here’s the part where you can daydream while dinner cooks. One hour before you’re ready to eat, stir in 8 ounces of sour cream for that luscious finish. If it looks a little too thin, you can always mix 1/4 cup of wine with that cornstarch you saved and add it to the mixture. But if you plan to throw in some egg noodles, they’ll thicken things up nicely.
Speaking of noodles, if you’re using frozen ones, par boil them for about 10 minutes and then toss them in with your stroganoff during that last hour of cooking. It’s like a cozy blanket of noodles wrapped around your beef and sauce.
Once everything is cooked and melded together, you can serve it up with a sprinkle of fresh parsley on top. Your family will think you’re a kitchen wizard. Enjoy the warm, comforting flavors of your Slow Cooker Stroganoff—it’s like a hug in a bowl.
Slow Cooker Stroganoff Substitutions & Variations
While the classic Slow Cooker Stroganoff is delicious as is, there’s plenty of room for creativity when it comes to substitutions and variations.
For a healthier twist, I often use lean turkey or chicken instead of beef. If I’m out of sour cream, Greek yogurt works great too!
You can swap the mushrooms for spinach or kale for added veggies. I’ve even experimented with different herbs like thyme or rosemary to change the flavor profile.
Don’t forget, you can use vegetable broth instead of beef broth for a vegetarian version.
The options are endless—just let your taste buds guide you!
What to Serve with Slow Cooker Stroganoff
What pairs well with Slow Cooker Stroganoff? I love serving it over egg noodles, as they soak up the creamy sauce beautifully.
For a fresh touch, a side of steamed green beans or sautéed spinach adds color and nutrition. You can’t go wrong with a crisp green salad, either; it balances the richness of the stroganoff.
If I’m feeling indulgent, I might include a slice of crusty bread to mop up any leftover sauce.
Finally, a glass of light red wine complements the dish perfectly, making for a cozy and satisfying meal. Enjoy!
Additional Tips & Notes
Here are a few tips to guarantee your Slow Cooker Stroganoff turns out perfect every time.
First, choose a good cut of beef; top round works great.
Don’t skip the browning step if you want extra flavor.
If you prefer a thicker sauce, remember to add the cornstarch mixture right before serving.
I often skip this if I’m adding egg noodles, as they help thicken things up.
For a little extra kick, consider adding a splash of Dijon mustard or a dash of paprika.
Ultimately, fresh parsley not only adds color but also enhances the dish’s flavor beautifully.
Enjoy!