Hearty and comforting Beef Stroganoff becomes fall-apart tender with a few hours in the slow cooker.
Perfect for a busy day when you don’t have time to cook dinner.
Serve it over egg noodles!
Marta Rivera
Beef Stroganoff is a very adult-sounding dish, isnt it?
Now, Im grateful to be able to sneak in a nap on the weekendadulthood brings so many responsibilities.
Because once those ingredients are in the pot, its hands-off cooking for hours at a clip.
Marta Rivera
When I walk in the front door hours later, Im greeted with its hearty, welcoming aroma.
TIP!Don’t skip the step of searing the meat prior to cooking.
This browns the meat and adds a rich, caramelized flavor to the finished dish.
Marta Rivera
Prepared noodles can be stored separately for up to a week and stirred into the stroganoff before reheating.
While your oil is heating, add the all-purpose flour to the bowl with the seasoned meat.
Toss the beef in the flour to coat it completely.
Marta Rivera
Give the beef a toss with a wooden spoon and sear for an additional 2 to 3 minutes.
You dont need the meat to be cooked; you just need some good searing on the surface.
Transfer this batch of beef to a 6-quart slow cooker.
Marta Rivera
Repeat the searing process with the remaining meat.
Add the Dijon mustard and Worcestershire sauce to the pot and bring the mixture to a boil.
Carefully pour the mixture into the slow cooker to cover the beef chunks.
Marta Rivera
Add the bay leaf and mushrooms to the slow cooker.
Drain and toss with a little melted butter or olive oil to keep them from sticking.
Cover to keep warm until ready to serve.
Marta Rivera
Add this mixture to the slow cooker.
If it seems to thin, let it simmer with the lid off until thickened.
Prior to serving, remove the bay leaf and stir in the chopped dill and parsley.
Marta Rivera
Serve over noodles along with crusty bread and a green salad.
Marta Rivera
Marta Rivera
Marta Rivera
