The Ultimate Beef Stroganoff
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I love beef stroganoff. Unfortunately, every recipe I have tried has never received the thumbs-up from my husband. That was until I found this ultimate beef stroganoff recipe.
He is actually quite picky about meat. If the meat is at all chewy, he does not like it. So I have been on a quest to find the perfect stroganoff recipe that my husband would applaud. Today, I completed that quest with this recipe.
I was visiting Mel’s Kitchen Café. She recently posted a tried-and-true recipe for beef stroganoff.
Ingredients to Make Ultimate Beef Stroganoff
- STEW MEAT
- SALT
- PEPPER
- ONION
- GARLIC SALT
- WORCESTERSHIRE SAUCE
- BEEF BROTH OR STOCK (MADE UP FROM CUBES OR GRANULES)
- KETCHUP
- APPLE JUICE
- CANNED SLICED MUSHROOMS
- SOUR CREAM
She said the beef stroganoff was amazing because the meat was tender and flavorful, so I figured it was worth a shot. I didn’t have any stew meat in the house, so I used a pot roast instead.
I had one in the freezer, so I let it thaw a little and cut it up into cubes. Then, put it in the fridge to allow the meat to completely thaw. I was truly hoping this recipe would be a winner since it involves a crockpot. This makes life easier for me when cooking my Sunday dinner.
Today, I did add a little more thickening than the recipe called for, because I like the gravy to be thick. Of course, I omitted the mushrooms, since I am the only one who would eat them. I also added a little browning sauce to it when I added the thickening. It turned out delicious.
Everyone was loving it, including my husband. I talked to him at dinner about a few more adjustments to the recipe for next time.
My husband then responded with an adamant “NO.” He told me it was perfect the way I made it. The meat turned out so tender. This best beef stroganoff recipe is now going to be a tried-and-true recipe to add to my files.
How to Make Ultimate Beef Stroganoff Recipe
Start by placing beef in your crockpot and seasoning it with salt and pepper. Place the onions on top of the meat.
In a separate bowl, mix garlic salt, Worcestershire sauce, beef broth, and ketchup. Pour this mixture over the beef. Set your crockpot to cook on low for 7-8 hours or on high for 4-5 hours.
Near the end of cooking, mix flour and apple juice to make a roux. Add it to the crockpot with sliced mushrooms. Let it cook on high for another 15-30 minutes.
Finish by stirring in sour cream. Serve the beef stroganoff sauce over egg noodles, rice, or mashed potatoes. Top with more sour cream if desired.
Frequently Asked Questions
Can I substitute sour cream with another ingredient?
You can use Greek yogurt or cream cheese. Just adjust quantities to taste.
What cut of beef works best?
Choose cuts like chuck roast or beef stew meat for tenderness and flavor. Trim excess fat before cooking.
Do I need to brown the meat before placing in the slow cooker?
While searing the meat before slow cooking is unnecessary, it can enhance the flavor.
Can I freeze any leftovers?
Yes, it freezes well. Store in an airtight container. It will keep for a few months.
What are some suitable garnishes to enhance the presentation of the stroganoff?
Classic garnishes include a dollop of additional sour cream and a sprinkle of fresh herbs like chopped flat-leaf parsley. For a burst of color and a slight crunch, you might also consider garnishing with thinly sliced green onions or chives.
FOR MORE RECIPES LIKE THIS, TRY:
- Ground Beef Stroganoff Casserole
- Stroganoff Soup
- Cheesy Beef Stroganoff
- Quick Instant Pot Chicken Stroganoff
The Ultimate Beef Stroganoff
Real Mom Kitchen
Equipment
Ingredients
- 2-3 pounds stew meat
- 1 tsp salt
- dash of pepper
- 1 onion sliced
- ¼ tsp garlic salt
- 1 Tbsp Worcestershire sauce
- 1 ½ cups beef broth or stock made up from cubes or granules
- 1 Tbsp ketchup
- 5-6 Tbsp apple juice
- 1 (4 oz) can sliced mushrooms, drained
- ½ cup sour cream
Instructions
- Add beef to crock pot. Sprinkle beef with salt and pepper, the top with onion.
- In a bowl, combine garlic salt, Worcestershire sauce, beef broth, and ketchup. Pour over meat in the crock pot.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Make a simple roux, mix 1/3 cup of flour with 5-6 tablespoons of apple juice. Whisk until the mixture is thick but pourable. Stir the roux into the crockpot and add sliced mushrooms.
- Cook on high for 15-30 minutes. Then stir in sour cream.
- Serve over pasta, rice or mashed potatoes. Top with addition sour cream if desired.
Notes
- Add the stew meat to the insert of the Instant Pot. Add in the salt, pepper, and onion. Stir to distribute the seasonings and onion.
- In a small bowl, combine the garlic powder, Worcestershire sauce, beef broth and ketchup. Pour over the meat.
- Secure the lid and cook on high pressure for 35 minutes. Allow the pressure naturally release for 10 minutes and then quick release the remaining pressure. Stir the meat to break up any large clumps of meat.
- In a small bowl, whisk the flour and apple juice together. Turn the Instant pot onto saute. Pour the roux mixture whisking quickly to avoid lumps. Add the mushrooms, if using, and stir to combine.
- Simmer on the saute setting, stirring to prevent sticking, until the stroganoff thickens. Turn off and stir in the sour cream.
