Beef Stroganoff in a Slow Cooker
Votes: 1
Time: 7 hours 20 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 690, total fat 21 G., saturated fats 10 G., proteins 54 G., carbohydrates 70 G., fiber 9 G., cholesterol 216 mg, sodium 692 mg, sugar 5 G.
Calories 690, total fat 21 G., saturated fats 10 G., proteins 54 G., carbohydrates 70 G., fiber 9 G., cholesterol 216 mg, sodium 692 mg, sugar 5 G.
Make beef stroganoff in a slow cooker. Chunks of juicy beef will simmer slowly with mushrooms and spices in a mushroom-based sauce, which adds an even richer, umami-rich flavor. Add sour cream at the very end and serve, sprinkled with fresh parsley, with boiled egg noodles.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of beef shoulder blade
- 2 tbsp. flour
- 1 tsp sweet paprika
- 1 teaspoon dried thyme
- 1 onion, chopped
- 2 cloves garlic, crushed
- 220 g of thinly sliced champignons
- 1 and 1/4 cups mushroom or vegetable broth
- 350 g whole grain egg noodles
- 1 tbsp unsalted butter
- 3/4 cup sour cream
- Chopped fresh parsley, for sprinkling
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Cooking the dish according to the recipe:
- Trim excess fat from the beef, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with flour, paprika, thyme, 1/2 teaspoon salt, and a few grinds of black pepper. Add the onion, garlic, mushrooms, and broth. Cover and cook over low heat until the beef is tender, 7 to 8 hours.
- Skim off excess fat from the surface of the liquid. Shred the beef with two forks into bite-sized pieces and keep warm.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain and return the noodles to the pot, tossing with butter.
- Divide the noodles among bowls. Add sour cream to the slow cooker and stir. Arrange the beef stroganoff on top and sprinkle with parsley.
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