Description
Learn how to make delicious Slow Cooker Beef Stroganoff with our easy recipe! Tender beef, creamy sauce, and hearty flavors await. Click to cook now!
Ingredients
- – 2 ½ pounds (1134 g) beef stew meat, cut into 1-inch cubes
- – 1 teaspoon (5 ml) garlic salt
- – 1/2 teaspoon (3 ml) black pepper
- – ¼ cup (30 g) flour
- – 3-6 tablespoons (45-90 ml) vegetable oil
- – 3 tablespoons (42 g) vegetable shortening, separated
- – ½ cup (120 ml) apple juice, see notes
- – 16 oz. (454 g) button mushrooms, sliced
- – 1 small yellow onion, diced
- – 4 cloves garlic, minced
- – 4 cups (960 ml) beef broth
- – 1 tsp (5 ml) beef bouillon paste, or 1 beef bouillon cube
- – 2 tablespoons (30 ml) apple cider vinegar
- – 2 tablespoons (30 ml) soy sauce
- – 2 tablespoons (30 ml) mustard
- – ¼ cup (30 g) cornstarch + ¼ cup (60 ml) cold water
- – 1 ½ cups (360 ml) plain yogurt, not reduced fat
- – 10.5 oz. (298 g) cream of mushroom soup, optional
- – 1 pound (454 g) wide homestyle egg noodles
Instructions
- Slice the beef into one-inch squares and ensure they are thoroughly dry. Remove any substantial fat chunks, but leave any marbling intact.
- Apply garlic salt and pepper for seasoning. Dust with flour and mix to coat evenly.
- Warm 2 tablespoons of vegetable oil in a pan on medium-high heat. Brown the beef in portions for 45 seconds on each side, ensuring they are seared but not cooked through. Use tongs to transfer them onto a separate dish. Add more oil between batches if required, and lower the heat slightly if the pan overheats.
- In the same pan, melt 1 tablespoon of vegetable shortening over medium heat and pour in apple juice. Use a spatula to scrape off any bits stuck to the pan’s bottom. Introduce the diced onion and sliced mushrooms, cooking for about 4 minutes. Add minced garlic and continue cooking for an additional minute. Take the pan off the heat.
- Pour beef broth, beef bouillon, apple cider vinegar, soy sauce, and mustard into the slow cooker, mixing them together. Add the beef along with any juices from the plate. Include the cooked onion, mushrooms, and garlic.
- Set the slow cooker to high for 4-5 hours or low for 8-9 hours.
- Blend the cornstarch with cold water and stir it into the slow cooker mixture.
- Switch the slow cooker to warm.
- In a separate bowl, combine plain yogurt with 1 cup of liquid from the slow cooker, whisking until smooth. Gradually add this to the slow cooker, stirring gently to integrate.
- Optionally, incorporate the cream of mushroom soup for extra thickness and flavor.
- Turn off the heat and mix in 2 tablespoons of cold vegetable shortening for a rich, smooth consistency.
- Serve the dish over cooked egg noodles. Optionally, stir the cooked and drained noodles into the slow cooker before serving.
Notes
- Consider using beef stock instead of broth for a richer flavor profile.
- Gradually add the cornstarch mixture for a thicker consistency.
- Enhance the umami flavor by adding Worcestershire sauce to the slow cooker mixture.
