Slow-Cooked, Perfect Beef Stroganoff
Indulge in the Best-Ever Beef Stroganoff, a labor of love simmered to perfection. Slow-cooked chunks of tender chuck roast mingle with seared mushrooms and onions, all bathed in a luscious, creamy sauce. Expertly seasoned with thyme, mustard powder, a hint of soy sauce, and a touch of apple cider vinegar, this dish embodies comfort and flavor. The secret to its greatness lies in hours of gentle simmering, rendering the beef fork-tender and the flavors deeply satisfying. A cornstarch slurry expertly thickens the sauce, while a tempered sour cream adds richness without curdling. Top it all with a sprinkle of fresh parsley for a pop of color and freshness. Serve this comforting classic over your favorite starch and savor each bite of this perfected stroganoff.
Equipment
- Dutch Oven or Heavy-Bottomed Pot A Dutch oven is ideal for slow-cooking dishes like Beef Stroganoff. Its thick walls help distribute heat evenly, preventing scorching or uneven cooking.
- Ladle You'll need a ladle to remove some hot broth for making the cornstarch slurry and tempering the sour cream.
- Whisk A whisk is useful for mixing the cornstarch with the hot broth to make a slurry and for blending the sour cream.
Ingredients
- 1 lb beef chuck roast cubed
- 8 oz white or baby bella mushrooms sliced
- 1 onion finely chopped
- 32 oz beef bone broth
- 2 tbsp cornstarch
- 1 cup sour cream
- 2 tsp dried mustard powder
- 2 tbsp soy sauce
- Splash of apple cider vinegar
- 2 fresh thyme sprigs
- fresh parsley (optional) for garnish
- Salt and pepper to taste
- 2 tbsp unsalted butter
Instructions
Sear the Beef and Mushrooms:
- In a large Dutch oven, melt the butter over medium-high heat.
- Season the cubed beef with salt and pepper. Once the butter is hot, add the beef in batches and sear until well-browned on all sides. Transfer the seared beef to a plate and set it aside.
- In the same Dutch oven, add more butter if needed. Sauté the sliced mushrooms in batches until they're nicely browned. Then add the chopped onions and sauté until they become soft and translucent.
Combine and Slow Simmer:
- Return the seared beef and mushrooms to the Dutch oven with the onions.
- Pour in the beef bone broth, mustard powder, soy sauce, apple cider vinegar, and add the fresh thyme sprigs.
- Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let it simmer gently for about 2-3 hours, or until the beef becomes fork-tender.
Thicken the Sauce:
- Remove the thyme sprigs.
- In a small bowl, create a slurry by mixing the cornstarch with a ladle of hot broth from the Dutch oven.
- Gradually whisk the slurry back into the simmering mixture to thicken the sauce. Allow it to simmer for a few more minutes until it reaches your desired consistency.
- In another bowl, mix the sour cream with a ladle of hot broth to temper it.
- Stir the tempered sour cream into the Dutch oven to make the stroganoff creamy. Adjust the seasoning with more salt and pepper if needed.
Garnish and Serve:
- Serve the slow cooked, perfect beef stroganoff over egg noodles, rice, or mashed potatoes, garnished with a sprinkle of fresh thyme leaves and (optional) chopped parsley. Enjoy!
Notes
Choosing the Right Cut: Select well-marbled chuck roast for its rich flavor and tender texture after slow cooking.
Batch Searing Mushrooms: To ensure mushrooms brown nicely and don't release too much moisture, sear them in batches and avoid overcrowding the pan.
Low and Slow Simmer: The key to tender beef is the low and slow simmer. Let it gently cook for 2-3 hours until it's fork-tender.
Making the Slurry: Mixing cornstarch with a small amount of hot broth creates a smooth slurry, preventing lumps when thickening the sauce.
Tempering Sour Cream: Combine the sour cream with a ladle of hot broth before adding it to the pot. This prevents curdling.
Balancing Flavors: Adjust the seasonings to your taste, adding more salt, pepper, more or less mustard powder, soy sauce, or apple cider vinegar if desired.
Slow Cooking: While a slow cooker is an option, the traditional stovetop and oven method is recommended for better flavor and texture control in this Beef Stroganoff recipe.
Greek Yogurt: I know we're all about the health here, and Greek Yogurt is typically a great lighter substitute for sour cream, but I really don't recommend it for this indulgent dish. If you must, you can substitute half the sour cream for Greek Yogurt.
Garnish with Fresh Herbs: Sprinkle freshly chopped parsley and/or thyme over the stroganoff just before serving for a burst of color and freshness.
Serving Suggestions: Serve over egg noodles, rice, or mashed potatoes for a hearty meal. Enjoy your perfect beef stroganoff!
Calorie Count: The estimated calorie content for one serving of the Beef Stroganoff (without egg noodles, rice, etc.) is around 250-300 calories. However, the exact calorie count can vary based on factors like the cut of meat, the type of sour cream used, and the specific brands of ingredients.