The Best Crock Pot Beef Stroganoff Recipe!
How to make AMAZING beef stroganoff in the slow cooker! Get the full recipe
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Try this Easy Crock Pot Beef Stroganoff Recipe for the perfect weeknight meal. The meat is so tender and the beef and mushrooms sour cream sauce is flavorful and delicious.
I grew up loving Beef Stroganoff. Sometimes, we would make the box stuff and it was easy. Well, once you see how simple it is to make homemade Slow Cooker Beef Stroganoff, you will always make it from scratch!
INGREDIENTS
▢2 pounds stew meat
▢1 Tbsp Olive oil
▢1 teaspoon salt
▢1 teaspoon pepper
▢2 teaspoon minced garlic
▢1/3 cup red wine
▢1/2 onion (diced)
▢8 ounces cremini mushrooms (sliced)
▢1 tablespoon Worcestershire sauce
▢3 cups beef broth
▢12 ounce egg noodles
▢1 cup sour cream
▢2 tbsp cornstarch
Get the full Instructions here
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Beef Stroganoff, SIMPOL!
I really miss eating outside kaya today, I decided to cook a very fancy beef stroganoff! With a tender chunks of beef coated in a creamy sauce, and served over a pasta, grabe perfect! With all that flavors, parang ang hirap lutuin pero no! It’s very simpol!
Ingredients:
Set A
1/2 kg beef sirloin
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons flour
1 teaspoon lemon zest
Set B
4 tablespoons butter
1 cup mushrooms
2 tablespoons olive oil
1 piece onion
2 cloves garlic
1 tablespoon mustard
Set C
3 cups beef broth
1 cup sour cream (1 cup cream and 1/2 piece lemon)
1 teaspoon paprika
Salt and pepper, to taste
Set D
200 grams noodles
1/2 cup butter
1 piece garlic
Black pepper, to taste
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LAZADA:
SHOPEE:
Meaty, Creamy, Almost Fancy Beef Stroganoff Recipe
This meaty, creamy, and almost fancy beef stroganoff elevates the dish you likely remember as a childhood classic. All of those delicious, savory flavors are still there, along with the addition of fresh herbs and a cognac deglaze.
#dinner #beefrecipe #recipes
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Sunny Anderson's Easy Beef Stroganoff | The Kitchen | Food Network
Sunny does a dinner throwback with this creamy, meaty meal that tops egg noodles with seared sirloin, mushrooms and a tangy sauce!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
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Sunny's Easy Beef Stroganoff
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 25 min
Active: 1 hr 20 min
Yield: 4 servings
Ingredients
Beef:
2 tablespoons olive oil
2 tablespoons salted butter
1 1/2 pounds (1/2-inch thick) beef sirloin steak, cut into bite-size cubes
Kosher salt and freshly ground black pepper
Sauce:
8 ounces sliced baby bella or button mushrooms
1/2 cup chopped sweet onion
2 cloves garlic, grated on a rasp
8 to 10 sprigs fresh thyme, finely chopped
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup plain whole-milk Greek yogurt
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
2 cups beef stock
Noodles:
One 16-ounce package wide egg noodles, cooked according to package instructions
1/4 cup chopped fresh curly parsley, plus additional for garnish
Directions
Cook the beef. In a large braiser or pan with straight sides, add the olive oil and butter and cook over medium-high heat to melt. Meanwhile, sprinkle the beef with salt and pepper. When the fat in the pan begins to swirl, add the beef and sear on all sides, getting good color, but not fully cooking, about 2 minutes per side. Remove with a slotted spoon to a plate.
Make the sauce. In the same pan, add the mushrooms and cook until they are wilted and slightly darkened, 6 to 8 minutes. Add the onions, garlic and thyme. Season with a pinch of salt and more than a few grinds of black pepper. Cook, stirring constantly (to protect the garlic from browning), until the onions are tender, about 5 minutes. Sprinkle the flour evenly over the top and stir until the flour disappears. Continue to stir for a few more minutes.
In a liquid measuring cup or bowl, whisk together the yogurt, horseradish and Worcestershire sauce. Slowly pour the beef stock into the yogurt mixture, whisking, making sure to whisk out any clumps. Pour this mixture over the sautéed vegetables in the pan. Reduce the heat to medium and cook, whisking constantly, until incorporated and thickened, 8 to 10 minutes. The sauce will break at first, but it will come together as it thickens and is whisked to emulsify. Add the seared beef back to the pan and stir.
Prepare the noodles and serve. In a large bowl, toss the noodles with the parsley. Serve in shallow, wide bowls, with egg noodles on the bottom and topped with a scoop of the sauce and beef cubes. Garnish with a sprinkle of parsley.
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Sunny Anderson's Easy Beef Stroganoff | The Kitchen | Food Network
Geoffrey Zakarian's Beef Stroganoff | The Kitchen | Food Network
Geoffrey cooks his stroganoff low and slow to make sure it's extra tender!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beef Stroganoff
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 3 hr 30 min
Active: 30 min
Yield: 4 servings
Ingredients
1 tablespoon canola oil
4 tablespoons unsalted butter
1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide
2 cups button mushrooms, sliced
2 cloves garlic, minced
1 medium Spanish onion, sliced
2 cups beef stock
2 tablespoons soy sauce
2 tablespoons grainy mustard
1 bay leaf
4 sprigs fresh thyme
12 ounces extra-wide egg noodles
1 cup sour cream
3 ounces cream cheese, cut into cubes and softened
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley, roughly chopped
Directions
In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
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Geoffrey Zakarian's Beef Stroganoff | The Kitchen | Food Network
Best Beef Stroganoff Recipe | Classic Russian Dish
Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making best Beef Stroganoff is easy! All you have to do is to follow along with this video.
Invented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version, which I have to admit is classic.
This classic beef stroganoff recipe uses traditional Russian ingredients like mushrooms and sour cream made this elegant dish stick around for centuries in its homeland, and interestingly enough the world over.
INGREDIENTS
1 tbsp oil
1 tbsp butter
1 onion
0.5 lbs mushrooms
1 lbs beef steak such as sirloin or rump
60ml/1/4 cup brandy
salt to taste
pepper to taste
125ml/1/2 cup beef stock
1 bay leaf
1 tsp whole grain mustard
250ml/1 cup full fat sour cream or creme fraiche
chopped parsley for garnish
Print out the recipe at
TIMESTAMPS
0:00 Intro
0:35 Preparing beef
0:45 Frying the ingredients
1:39 Making the sauce
2:20 Serving suggestions
2:43 Taste test!
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