Slow Cooked Beef Stroganoff Pasta
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. We’ve all been there, flipping through a cookbook like it’s a high-stakes game of “What Can I Make with the Random Stuff in My Fridge.” Well, buckle up because I’m about to drop the ultimate slow-cooked beef stroganoff recipe on you. Finally, a dish that tastes fancy but requires minimal effort. Let’s dive in.
Why This Recipe is Awesome
Alright friends, let’s get real for a second. Why should you care about this beef stroganoff? First off, it’s idiot-proof. Seriously, I’m not a culinary genius, but this one is so easy, even I didn’t mess it up. You throw a bunch of ingredients into a slow cooker and let it do the heavy lifting while you binge-watch your favorite show. Plus, beef stroganoff is like a big, warm hug on a plate. Comfort food at its best!
And listen to this: the addition of sour cream makes it creamy, dreamy, and downright delicious. Trust me, your taste buds will thank you as they dive into a pool of savory goodness. Plus, it’s a one-pot wonder, which means fewer dishes to clean. Can it get any better?
Ingredients You’ll Need
Here’s your grocery list for the most epic beef stroganoff of your life. You’ll want:
- 3 cloves garlic (finely minced, because we want flavor, not a vampire visit)
- 1 cup full-fat sour cream (the creamier, the better)
- 12 oz wide egg noodles (prepared separately, but feel free to go wild with your pasta choice)
- 8 oz fresh mushrooms (thinly sliced; mushrooms are magical)
- 2 tablespoons water (for slurry because science)
- 1 teaspoon ground paprika (hello, flavor town)
- ½ teaspoon ground black pepper (for that extra kick)
- 2 tablespoons chopped fresh parsley (for garnish; you want it to look pretty)
- 1 teaspoon kosher salt (or adjusted to your salty preferences)
- 1 tablespoon Dijon mustard (optional but highly recommended; enhances depth like a good movie plot)
- 2 tablespoons Worcestershire sauce (I dare you to say that three times fast)
- 3 cups reduced-sodium beef stock (you’ll want it to be reduced, trust me)
- 2 pounds chuck roast or beef stew pieces (cut into 1-inch chunks, because we want them bite-sized)
- 1 medium onion (minced; tear-jerker alert)
- 2 tablespoons cornstarch (for thickening like a boss)
Step-by-Step Instructions
Alright, let’s make this magic happen. Follow my lead for a gloriously delicious result.
Toss it all in: Place the beef cubes, minced onion, crushed garlic, and sliced mushrooms into the bowl of a slow cooker. It’s like a party in there.
Mix it up: Pour in the beef broth, Worcestershire sauce, Dijon mustard if you’re fancy, paprika, salt, and pepper. Stir gently; you want a cohesive unit, not a chaotic kitchen disaster.
Set and forget: Secure the lid and cook on the low setting for 6 to 7 hours or boost to high for about 4 hours. Just make sure the beef is tender and flavorful. It should be falling apart like your last online date.
Thickening magic: About 30 minutes before cooking time is up, whisk together cornstarch and water in a small bowl to create a smooth slurry. Then stir it into the slow cooker to thicken the sauce a bit. This is where the magic happens.
Cream dream: Just before you serve, incorporate the sour cream into the delectable mixture, stirring well until it turns velvety and rich. It’s like your dish just had a spa day.
Pasta paradise: Serve the creamy beef and mushroom sauce over freshly cooked egg noodles. Don’t skimp on the sauce; drown those noodles in deliciousness. Finish with a sprinkle of chopped parsley for that pop of color. Voila!
Common Mistakes to Avoid
Now that you’re cooking like a pro, let’s talk about a few rookie errors to sidestep. No one wants a kitchen catastrophe.
Ignoring the sauté step: Whoa there, don’t skip the slow cooker setup! Just tossing everything in without proper seasoning will leave you sad.
Overloading on salt: Remember, there is such a thing as too much salt. Just because you’re a seasoned (pun intended) cook doesn’t mean you should go overboard.
Not cooking long enough: Chronic impatience can ruin everything. Let that beef take its sweet time. Good things come to those who wait—not to mention, the taste is totally worth it.
Alternatives & Substitutions
Sometimes you’ve just got to improvise, right? Here are some alternatives if you’re in a pinch, plus my unsolicited opinions.
Beef alternatives: Wanna keep it vegetarian? Substitute the beef with a medley of hearty veggies instead. Think mushrooms, carrots, or even some hearty lentils for a protein punch.
Noodle swap: Not feeling egg noodles? Use any pasta you fancy. Fettuccine, penne—hey, it’s your world.
Sour cream swap: If you are lactose intolerant or just not a fan of sour cream, Greek yogurt can double as a creamy substitute. But don’t go telling your friends, or they might judge your life choices.
A one-pot wonder: You could even throw everything into a pressure cooker if you’re in a rush, but then you wouldn’t have my relaxed slow-cooking vibes.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Real butter is life.
How do I store leftovers? Put them in a fancy Tupperware and feel like a responsible adult. They’ll be good in the fridge for about 3 to 4 days—if they last that long.
Can I freeze this? Absolutely! Just make sure to leave the sour cream out until you reheat it. Freezing it will turn your creamy wonder into a chunky disaster.
What if I don’t have beef stock? Ah, the eternal question. Vegetable stock can work in a pinch, but let’s be real. It won’t be the same beefy goodness you’re after.
Is there a way to make this spicy? You bet! Toss in some red pepper flakes or fresh chilies. Spice it up, baby!
Do I really have to use Dijon mustard? Not necessarily, but it adds a depth of flavor you didn’t know you needed. Plus, it sounds fancy when you tell friends you used Dijon.
Can I add other veggies? Of course! Be adventurous. Carrots, peas, or any of your favorite veggies can hop into the slow cooker for some extra flair.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. You’ve mastered the art of slow-cooked beef stroganoff, and you deserve to bask in that glory. It’s simple, it’s fun, and it’s heartwarming. So, roll up those sleeves, let the slow cooker do its magic, and enjoy the rich flavors soaring through your kitchen. Happy cooking, my friend!
Print
Slow Cooked Beef Stroganoff Pasta
- Prep Time: 15 minutes
- Cook Time: 400 minutes
- Total Time: 415 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Unspecified
Description
A simple and delicious slow-cooked beef stroganoff pasta dish that requires minimal effort but delivers maximum flavor.
Ingredients
- 3 cloves garlic, finely minced
- 1 cup full-fat sour cream
- 12 oz wide egg noodles
- 8 oz fresh mushrooms, thinly sliced
- 2 tablespoons water
- 1 teaspoon ground paprika
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley, for garnish
- 1 teaspoon kosher salt
- 1 tablespoon Dijon mustard (optional)
- 2 tablespoons Worcestershire sauce
- 3 cups reduced-sodium beef stock
- 2 pounds chuck roast or beef stew pieces, cut into 1-inch chunks
- 1 medium onion, minced
- 2 tablespoons cornstarch
Instructions
- Place the beef cubes, minced onion, crushed garlic, and sliced mushrooms into the bowl of a slow cooker.
- Pour in the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir gently to combine.
- Secure the lid and cook on low for 6 to 7 hours or high for about 4 hours, until the beef is tender.
- About 30 minutes before cooking is complete, whisk together cornstarch and water to create a slurry and stir it into the slow cooker.
- Just before serving, mix in the sour cream until the sauce is creamy and velvety.
- Serve the beef and mushroom sauce over freshly cooked egg noodles, garnished with chopped parsley.
Notes
Feel free to substitute beef with hearty veggies for a vegetarian option. You can use any pasta you enjoy.