happy october, everyone! october is one of my favorite months – it’s when the weather here starts to feel properly fall-ish, which makes me even more excited to do all sorts of cooler weather cooking + baking. so, it should come as no surprise that i’m introducing another slow-cooker recipe today – a true comfort food that’s ideal for the upcoming chilly autumn evenings: slow-cooker beef stroganoff.
beef stroganoff is a favorite comfort food of many but, interestingly, i had never tried it until i ate this version i made myself. it’s one of my husband’s favorite childhood meals, so i told him i’d attempt making it, not knowing exactly what to expect. thankfully, we were both amazingly pleased with the results. it’s full of tender, juicy pieces of beef, flavorful, meaty mushrooms, + a wonderfully tangy, rich cream sauce. i served it over egg noodles + it was a delicious, stick-to-your-bones comfort food meal. and the leftovers? just got even more flavorful + complex. now that i’ve finally experienced the deliciousness that is beef stroganoff, it’ll be on regular rotation at our household!
slow-cooker beef stroganoff
serves about 6, adapted from recipe girl
1 1/2 pounds beef chuck steak, trimmed & cut into 1/2-inch cubes
1 pound sliced cremini mushrooms
2 small onions, finely chopped
2 tablespoons tomato paste
1 cup low-sodium beef broth
1 tablespoon dijon mustard
1/2 cup white wine
4 tablespoons low-sodium soy sauce, divided
1 cup reduced-fat sour cream
2 tablespoons cornstarch
1/4 teaspoon black pepper
cooked egg noodles, whole wheat pasta or rice, for serving
chopped italian parsley, for garnish (optional)
heat a large skillet over medium-high heat. add 2 tablespoons of olive oil to the pan + when hot, sear the beef (in batches, if needed) until browned on all sides. as the beef is seared, transfer to the crock-pot.
once all beef is seared + in the slow cooker, add in the mushrooms, onions, tomato paste, broth, mustard, wine + 3 tablespoons of the soy sauce. cover + cook LOW for 6 hours, or until beef is tender.
in a small bowl, stir together sour cream, remaining 1 tablespoon soy sauce, cornstarch + black pepper; whisk into the hot meat mixture + cook an additional 30 minutes or until sauce has thickened slightly. serve over pasta or rice and garnish with parsley, if using.