The Story of Beef Stroganoff

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The Story of Beef Stroganoff

Recently, I learned how to make Beef Stroganoff from a friend named Ang, and I must say, this method has made me absolutely fall in love with the dish. What sets Ang's Beef Stroganoff apart is the rich, creamy sauce filled with caramelized mushrooms and onions, combined with tender, shredded beef that is perfectly mixed in.

This is truly the only way I enjoy Beef Stroganoff. The beef is cooked in a slow cooker, making it incredibly easy to prepare. Once it’s done, the beef is shredded, resulting in a dish that is more tender than ever.

The mushrooms and onions are sliced thin and sautéed just right, creating a thick, flavorful sauce. There are no large chunks of meat here, just small, savory pieces that are packed with flavor. This cooking method is all thanks to Ang, and I feel so proud to have learned this recipe from her!

How to Make Beef Stroganoff

1. Cook the Beef in a Slow Cooker: This is why I love this recipe. It’s so simple! Plus, I find that shredded beef tastes much better than the usual seared chunks!

2. Make the Sauce: I don’t like my Beef Stroganoff to look like a bland pile of white meat. With these thinly sliced mushrooms and its rich colors, it becomes so much more appetizing.

3. Mix the Shredded Beef into the Sauce: This step is incredibly easy. The flavor you get from this dish is truly amazing.

Ingredients for Beef Stroganoff

For the beef:

• 1.36 kg chuck roast, trimmed of fat
• 1 cup water
• 1 teaspoon Better Than Bouillon Roasted Beef seasoning
• 2 teaspoons salt
• 1.5 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

For the sauce:

• 2 tablespoons butter
• 230g oyster mushrooms, sliced
• 1/2 yellow onion, sliced
• 2 cloves garlic, sliced
• 1 tablespoon fresh thyme leaves
• 1.5 tablespoons tomato paste
• 1.5 tablespoons Better Than Bouillon Roasted Beef seasoning
• 2 tablespoons flour
• 2 teaspoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cups water
• 1/2 cup sour cream

To serve:

• 450g egg noodles or 6 baked potatoes

Cooking Instructions

Step 1: Cook the beef in the slow cooker. Place all the beef ingredients into the slow cooker – the chuck roast, water, roasted beef seasoning, salt, onion powder, garlic powder, and black pepper. Cook on high for 4-5 hours.

Step 2: Cook the noodles or potatoes. When it’s time to make the sauce, boil the noodles or bake the potatoes.

Step 3: Make the sauce. Sauté the onions and mushrooms in butter over medium heat until they’re richly colored, about 15 minutes. Add the garlic, thyme, tomato paste, Better Than Bouillon, and flour; sauté for a few more minutes.

Step 4: Finish it off. Add the Worcestershire sauce, Dijon mustard, and water. Bring to a gentle boil. Gradually stir in the sour cream until you reach your desired color. Finally, mix in the shredded beef (I usually use about half of the beef and save the rest for another time).

Step 5: Serve. Garnish with green onions and sour cream, then serve over egg noodles or baked potatoes (my personal favorite)!

Notes

Slow cooker time: Chuck roast in a slow cooker typically takes 6-8 hours on low or 4-5 hours on high for a piece weighing 3-4 kg. If you’re cooking on low (or if you’re working outside and need to start in the morning), a 9 AM start is perfect! Otherwise, start around noon.

Preparation time: 15 minutes

Cooking time: 6 hours

Category: Dinner

Method: Slow cooker

Cuisine: American

Keywords: beef stroganoff, slow cooker beef stroganoff, easy beef stroganoff

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