This Is My Friend Ang’s Method, and It’s The Only Way I Make Beef Stroganoff.
This is the only way I love beef stroganoff. Like, truly love it.
This beef stroganoff is essentially a creamy, savory gravy with roasty bits of mushroom and caramelized onion, and forkfuls of tender shredded beef folded in. YEAH.
How it’s different (and better, if you ask me) than a “regular” beef stroganoff:
- Beef gets cooked in the slow cooker, so it’s very easy.
- Beef then gets shredded, so it is supremely tender.
- Mushrooms and onions and gravy get thinly sliced and thoroughly sautéed into a rich and creamy blankie. No large chunks! Hallelujah. Just melty little barely-there bits of rich flavor.
The method for this came from my friend Ang (of Ang’s Tortellini Soup fame – she doesn’t mess around). She’s been trying to convince me that I should make (and like) beef stroganoff for years, and I’m proud to report that I LOVE THIS BEEF STROGANOFF – how it tastes, but also how easy it is to make it.
- 9am – start the beef in the crockpot
- 5pm – sauté the gravy
- 6pm – fold in your crockpot shredded beef, and dinner is done.
It’s rich, deeply savory, and all the textural bits are delicate. As they should be.
Egg noodles is the traditional way, but I also REALLY love this on a baked potato with a dollop of sour cream and chives, and I’m going to need you to try that as well.
Hope you love it!
How To Make Beef Stroganoff
1
Cook the Beef in the Slow Cooker.
THIS IS WHY I LOVE THIS RECIPE. It’s so easy. Plus, IMHO, shredded beef is so much better than chunks of seared beef!
2
Make The Gravy.
I love a beef stroganoff that is not a white grey blob. Look at these slips of mushroom, thin and cooked down. Look at the flavorful color. YES.
3
Add Shredded Beef to the Gravy.
Could not be easier. And the flavor payoff is huge.
Video To Make Beef Stroganoff
Beef Stroganoff
Total Time: 0 hours
Yield: 6 servings 1x
Description
Creamy, tender, savory beef stroganoff! The ultimate classic comfort food and one of my family’s favorite meals!
Ingredients
Units
Scale
For the Beef:
- 3 pounds chuck roast, fat trimmed
- 1 cup water
- 1 teaspoon Better Than Bouillon Roasted Beef Base
- 2 teaspoons salt
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
For the Gravy:
- 2 tablespoons butter
- 1 package button mushrooms, thinly sliced
- half a yellow onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tablespoon fresh thyme leaves
- 1 1/2 tablespoons tomato paste
- 1 1/2 tablespoons Better Than Bouillon Roasted Beef Base
- 2 tablespoons flour
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon
- 2 cups water
- 1/2 cup heavy cream
For Serving:
- 1 lb. egg noodles,
- or 6 baked potatoes
Instructions
- Slow Cook the Beef: Place all beef ingredients in the slow cooker – chuck roast, water, roasted beef base, salt, onion powder, garlic powder and black pepper. Cook on high for 4-5 hours.
- Cook Your Noodles or Potatoes: When it’s time to start the gravy, boil your noodles or bake your baked potatoes.
- Start the Gravy: Sauté onions and mushrooms in the butter over medium heat until very rich in color, about 15 minutes. Add garlic, thyme, tomato paste, Better Than Bouillon, and flour; sauté for a few minutes.
- Simmer and Finish: Add Worcestershire, Dijon, and water. Bring to a simmer. Add cream gradually until it’s the color you like. Add shredded beef into the gravy (I used about half of the beef and saved the other half for later).
- Serve: Garnish with chives and sour cream, and serve on egg noodles or a baked potato (my fave)!
- Prep Time: 15 minutes
- Cook Time: 5-6 hours (slow cooker)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Keywords: beef stroganoff, slow cooker beef stroganoff, easy beef stroganoff
FAQ About This Recipe
Replace the beef with more mushrooms for a mushroom stroganoff!
You could use a dairy-free heavy cream, dairy-free sour cream, make a cashew cream, or use coconut cream (would add a different flavor, though).
I prefer the chuck roast to add more flavor (higher fat!) but a top sirloin or flank steak could work as well.
You could simmer for 1-2 hours on the stove until tender, or braise it in the oven at 350 degrees.
I usually serve this over egg noodles (pappardelle is my favorite), or a baked potato. You could also serve it over mashed potatoes or gnocchi!
For sides to serve with it, my favorite is green beans! But any other roasted green vegetable would work, or roasted carrots. Otherwise, a nice crisp green salad on the side is perfect, too!
