The Ultimate Beef Stroganoff
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I have always loved beef stroganoff. There is just something so comforting about tender beef in a rich, creamy sauce served over warm noodles. Unfortunately, even though I have tried several different recipes over the years, none of them ever earned the official thumbs-up from my husband. That was until I came across this ultimate beef stroganoff recipe.
My husband is pretty picky when it comes to meat. If it is the least bit tough or chewy, he is not a fan. So finding a beef stroganoff recipe that had great flavor and perfectly tender meat became a bit of a mission for me. I wanted one that tasted homemade, had a creamy sauce, and most importantly, used beef that would pass his texture test.
Today, I can finally say that mission has been completed. This recipe was the one that won him over. The beef turns out tender, the sauce is flavorful and creamy, and everything comes together into the kind of classic comfort food dinner that makes everyone happy.
I first found this recipe while visiting Mel’s Kitchen Café. She had recently shared her tried-and-true version of beef stroganoff, and it immediately caught my attention. Since I have had such good luck with her recipes before, I knew this one was worth trying. I am so glad I did because it ended up being exactly the beef stroganoff recipe I had been searching for.
Ingredients to Make Ultimate Beef Stroganoff
- STEW MEAT
- SALT
- BLACK PEPPER
- ONION
- GARLIC SALT
- WORCESTERSHIRE SAUCE
- BEEF BROTH OR BEEF STOCK (MADE UP FROM CUBES OR GRANULES)
- KETCHUP
- APPLE JUICE
- CANNED SLICED MUSHROOMS
- SOUR CREAM
Mel mentioned that the beef stroganoff was amazing because the meat turned out so tender and flavorful, so I decided it was definitely worth giving a try. I didn’t have any stew meat on hand, but I did have a pot roast sitting in the freezer. Since pot roast usually cooks up nice and tender in the slow cooker, I figured it would be a great substitute.
I let the roast thaw just enough so I could cut it into cubes. Once it was cut up, I placed the meat in the refrigerator to finish thawing completely. I was really hoping this recipe would be a winner, especially because it is made in the crockpot. I love recipes like this for Sunday dinner because I can get everything going earlier in the day and let the slow cooker do most of the work for me.
When I made it, I did add a little more thickening than the original recipe called for because I prefer the gravy to be nice and thick. I also left out the mushrooms since I am the only one in my family who would actually eat them. When it came time to thicken the sauce, I added a little browning sauce too. It gave the gravy a richer color and added a little extra depth of flavor.
The end result was absolutely delicious. Everyone loved it, including my husband, which was the real test. During dinner, I started talking with him about a few little changes I might make the next time I prepare it.
His response was a very firm, “NO.” He told me not to change a thing because it was perfect exactly the way I made it. The meat was incredibly tender, the sauce was creamy and flavorful, and it was everything I had been hoping for in a beef stroganoff recipe.
This ultimate beef stroganoff has officially earned a spot in my tried-and-true recipe files. After years of searching for a version my husband would love, I can finally say I found the one.
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. You can always garnish with a little fresh parsley or green onion.
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 lb stew meat
- 1 tsp salt
- dash pepper
- 1 onion sliced
- ¼ tsp garlic salt
- 1 Tbsp Worcestershire sauce
- 1 ½ cups beef broth made up from cubes or granules
- 1 Tbsp ketchup
- 5-6 Tbsp apple juice
- 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.
