Ingredients
(Serves 6–8 generously)
The Foundation:
• 2 to 2½ lbs beef stew meat, cut into 1- to 1½-inch chunks
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper
• 1 medium yellow onion, finely chopped (don't skip—sweetness matters)
• 8 oz cremini mushrooms, sliced (optional but highly recommended)
The Flavor Bomb Sauce:
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1½ cups low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 3 garlic cloves, minced (about 1½ tsp)
• 1 tsp dried thyme (or 1 tbsp fresh, added at the end)
The Finish:
• ¾ cup full-fat sour cream, at room temperature (plus more to taste)
• 2 tbsp cornstarch + 2 tbsp cold water (optional slurry for thickening)
• Cooked egg noodles, mashed potatoes, or steamed rice (for serving)
• Fresh parsley, finely chopped (for garnish)
Instructions
1. Layer with intention
Place raw beef chunks in the bottom of a 6-quart slow cooker. Sprinkle evenly with salt and pepper. Scatter onions and mushrooms (if using) over the top—no stirring yet. This layering lets steam gently lift flavors upward as it cooks.
2. Build the sauce
In a medium bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, minced garlic, and thyme until completely smooth. Pro tip: Whisk vigorously—this prevents lumps later.
3. Pour and trust the process
Slowly pour sauce over the beef, letting it cascade between the chunks. Gently nudge meat with a spoon so most pieces are submerged—but don't overmix. Cover and cook:
→ LOW for 7–8 hours (ideal for ultra-tender, shred-with-a-fork texture)
→ HIGH for 4–5 hours (when time is tight—still delicious, slightly firmer)
4. Thicken with care (optional)
20 minutes before serving: Mix cornstarch and cold water into a smooth slurry. Stir into the hot stroganoff, cover, and cook 15–20 minutes until sauce coats the back of a spoon. Skip if you prefer a looser, gravy-style consistency.
5. Swirl in the sour cream
Turn slow cooker to WARM. Stir in sour cream until fully incorporated and silky. Critical: Never boil after adding dairy—it may curdle. Taste and adjust seasoning with a pinch more salt or pepper if needed.
6. Serve with heart
Pile buttered egg noodles on plates (or in bowls). Ladle stroganoff generously over the top. Garnish with fresh parsley and an extra dollop of sour cream if you're feeling generous.
Frequently Asked Questions
Q: Can I use ground beef instead of stew meat?
A: Not recommended for slow cooking—it turns mushy. For a quicker stovetop version with ground beef, brown it first, drain fat, then simmer 20 minutes in the sauce before adding sour cream.
Q: My sauce is too thin. Help!
A: Two fixes: (1) Remove 1 cup of liquid, whisk with 2 tbsp cornstarch, then return to cooker and simmer 15 mins. (2) Uncover and cook on HIGH for 20–30 minutes to reduce naturally.
Q: Can I make this dairy-free?
A: Yes—swap sour cream for unsweetened coconut yogurt or cashew cream. Use a dairy-free cream of mushroom soup (or homemade mushroom sauce). Flavor will differ slightly but still satisfying.
Q: Why room-temperature sour cream?
A: Cold dairy shocked by hot liquid can curdle or separate. Letting it warm on the counter 15 minutes ensures a velvety, lump-free finish.
Allergy Information
• Contains: Dairy (sour cream, cream of mushroom soup), Wheat (in canned soup—check labels)
• Gluten-free option: Use GF cream of mushroom soup + GF broth + cornstarch (not flour)
• Nut-free | Soy-free (verify Worcestershire brand—some contain anchovies)Always read labels on packaged ingredients for facility cross-contamination.
Nutrition Facts (per serving over 1 cup egg noodles, without extra sour cream)
Calories: 585 • Protein: 38g • Fat: 26g (Sat: 11g) • Carbs: 48g • Fiber: 3g • Sugar: 5g • Sodium: 920mg
Rich in Iron, B12, and Selenium
This dish is more than dinner—it's a quiet promise kept. The kind of meal that says, "I thought about you today," even when your day was chaos and deadlines. And here's the secret no one tells you: the best stroganoff isn't made in a hurry. It's made while you're living—while kids do homework, while you answer emails, while life happens. Then it waits for you, patient and steaming, ready to remind everyone at the table what matters most.
One last note: Don't skip the parsley. That tiny pop of green isn't just pretty—it's the breath of freshness that keeps this rich dish feeling light enough for seconds. And trust me—you'll want seconds.
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