Easy Beef Stroganoff
I believe there are 2 kinds of Stroganoff -the classic and everything else. The truth about both of these types of Stroganoffs is that they both fall into the Easy Beef Stroganoff category. The classic is done on the stove top and is whipped up fairly quickly using tender steak as the meat. The “everything else” version, at least for me anyway, is done in the slow cooker with chewier cuts of beef. I like the everything else version when I am in a “set it and forget it” kind of mood. Sure, there are trade offs. The classic is, well, the classic – full of richness and meaty-mushroomy roasted notes due to the browning of the ingredients. You don’t get that with the slow cooker Stroganoff unless you brown everything first. This, of course, you can do, but then I think it gets less easy. That set and forget it mind set is a powerful force. The slow cooker version is delicious, though a bit more stewy, but given the weather, there is nothing wrong with that.
For the most part, when I think of a Stroganoff, my mind does float to beef, but it really shouldn’t. I think it is worth noting that a good cut of pork would be great as would a block of tofu.
What sets a Strganoff apart really is the use of sour cream! YUM! The addition of sour cream adds a richness and creaminess to the sauce that brings out the meatiness of the beef. The umami from the mushrooms helps with this, too. Sour cream, beef and mushrooms are a match made in culinary heaven.
Easy beef Stroganoff is easy because the prep is not complicated and the slow cooker is probably the easiest method to cook with ever. To make it great, get out your best beef stock, mustard and worcestershire sauce. This is all you really need to make a good sauce. A little garlic and onion plus some flour for some thickening and you have it. All dropped on a bed of hot, buttered noodles and it is a great meal!
Here is how I make my easy beef stroganoff.
- 1 large sweet onion
- 2 cloves of garlic
- 1.5 lb stew beef or beef shoulder
- 1/2 lb of small whole mushrooms
- 2 cups of beef stock
- 2 tbsp of your favorite grainy mustard
- 1 tbsp of worcestershire sauce
- 1/4 cup of flour
- 1 bay leaf
- 4 oz of sour cream or creme fraiche
- salt and pepper
- 1 lb egg noodles or pappardelle
- butter
- Peel and slice the onion into thick slices.
- Peel and chop the garlic finely.
- Wash and trim the stems of the mushrooms. If they are large, cut them in half or quarters.
- Trim the meat of any fat and cut it into cubes 1/2 to 3/4 of an inch in size. Season the meat with salt and pepper.
- In a small bowl, whisk together the stock, mustard, and worcestershire sauce.
- While whisking, slowly sprinkle the flour into the stock mixture. Whisk the flour and stock until all the flour is incorporated.
- Place the onion, garlic, meat and mushrooms in the bowl of a 3qt slow cooker. Pour the stock mixture over the ingredients and add the bay leaf.
- Turn the heat of the slow cooker to low and cook for about 7 hours.
- When the Stroganoff is done cooking, using a ladle, scoop out about a cup of the liquid. Move the rest of the stroganoff to a serving dish. Whisk the sour cream into the the liquid. When the sour cream is fully incorporated, return the liquid and sour cream to the stroganoff. Mix well. Serve hot ladled over buttered noodles.
- Cook the noodles al dente per the manufacturers instructions. Drain the noodles and toss with a little butter and salt.
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