Introduction
Beef Stroganoff is a classic dish that never fails to impress with its rich and creamy sauce. This recipe utilizes tender beef cubes simmered with onions, mushrooms, and a savory sauce made from red wine and broth. Served over a bed of egg noodles and finished with a touch of sour cream and cream cheese, this comforting meal is perfect for family dinners or special occasions.
Ingredients
– 2 pounds beef stew meat, cut into 1-inch cubes
– Kosher salt and freshly ground black pepper, to taste
– 1 tablespoon olive oil
– 1 tablespoon unsalted butter
– 1 diced onion
– ½ cup red wine
– 8 ounces sliced mushrooms
– 2 cups low-sodium beef broth
– 2 tablespoons Worcestershire sauce
– 2 cloves minced garlic
– ½ teaspoon ground black pepper
– ½ teaspoon Kosher salt
– 3 tablespoons cornstarch
– 3 tablespoons water
– 8 ounces sour cream
– 4 ounces cream cheese, cut into cubes (½ standard package)
– 12 ounces cooked egg noodles
– Fresh chopped parsley (optional, for garnish)
Prep Time
Preparation time for this dish is approximately 20 minutes.
Cook Time, Total Time, Yield
The cooking time is 7-8 hours, resulting in a total time of about 8 hours and 20 minutes. This recipe yields approximately 6 servings, making it ideal for a family meal.
Detailed Directions and Instructions
Step 1: Prepare the Crockpot
Spray the crockpot with nonstick spray and set aside.
Step 2: Season the Beef
Season the beef stew meat with kosher salt and freshly ground black pepper to taste.
Step 3: Brown the Meat and Onions
In a large skillet over medium-high heat, add the olive oil and unsalted butter. Once melted, add the seasoned beef and diced onion. Cook until the beef is browned and the onion is translucent, about 10 minutes.
Step 4: Add Red Wine
Pour in the red wine and stir to scrape up any browned bits from the bottom of the skillet. Transfer the entire mixture to the crockpot.
Step 5: Combine Ingredients in Crockpot
Add the sliced mushrooms, low-sodium beef broth, Worcestershire sauce, minced garlic, ground black pepper, and kosher salt to the crockpot. Cover and cook on low for 7-8 hours.
Step 6: Thicken the Sauce
In a small bowl, mix the cornstarch and water to create a slurry. Add this slurry to the crockpot and cook for an additional 15 minutes, or until the sauce has thickened.
Step 7: Incorporate Dairy
Stir in the sour cream and cream cheese cubes until fully melted and incorporated into the sauce.
Step 8: Serve
Serve the beef stroganoff over cooked egg noodles and garnish with fresh chopped parsley if desired.
Notes
Note 1: Cooking Time
Ensure the beef is cooked until tender for the best texture.
Note 2: Wine Selection
Use a good quality red wine for depth of flavor; it can enhance the overall taste of the dish.
Note 3: Creamy Texture
For a creamier sauce, allow more time for the sour cream and cream cheese to melt into the mixture.
Note 4: Pasta Serving
Feel free to adjust the amount of cooked egg noodles based on your preference for sauce versus noodles.
Note 5: Garnish Options
Fresh chopped parsley adds a pop of color and freshness to the dish; consider alternatives like chives or dill for different flavors.
Cook techniques
Seasoning
Properly seasoning the beef stew meat with Kosher salt and freshly ground black pepper enhances the overall flavor of the dish. Seasoning at different stages of cooking helps build depth and richness.
Searing
Searing the beef and onion in a skillet before transferring them to the crockpot locks in juices and adds a layer of flavor through the Maillard reaction, which creates a brown crust on the meat.
Deglazing
After searing, pouring red wine into the skillet and scraping up the browned bits (fond) enhances the sauce’s flavor. This technique adds complexity to the dish.
Slow Cooking
Using a crockpot for slow cooking allows the flavors to meld beautifully while tenderizing the beef. Cooking on low for 7-8 hours results in a rich and savory dish.
Thickening
Mixing cornstarch with water to create a slurry is an effective method to thicken the sauce. Adding this to the crockpot near the end of cooking allows the sauce to thicken without clumping.
Incorporating Dairy
Stirring in sour cream and cream cheese at the end of cooking creates a creamy texture and adds richness to the stroganoff, balancing the robust flavors.
Serving
Serving the beef stroganoff over cooked egg noodles allows the noodles to soak up the sauce, creating a comforting dish. Garnishing with fresh chopped parsley adds color and a fresh flavor.
FAQ
Can I use any type of beef for this recipe?
While beef stew meat is recommended for its tenderness and flavor, you can use other cuts like chuck roast, but adjust the cooking time accordingly.
What type of red wine should I use?
A dry red wine, such as Cabernet Sauvignon or Merlot, works best for deglazing and adding flavor without overpowering the dish.
Can I make this dish gluten-free?
Yes, you can use gluten-free noodles and substitute cornstarch for thickening instead of flour.
How can I make this recipe faster?
Using a pressure cooker can significantly reduce cooking time. Cook on high pressure for about 30 minutes, then follow the thickening process as described.
Can I store leftovers?
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Conclusion
This creamy beef stroganoff offers a delightful balance of flavors and textures, making it a comforting dish perfect for any occasion. The tender beef, rich sauce, and hearty egg noodles come together beautifully for a satisfying meal that your family and friends will love.
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