Slow Cooker Beef Stroganoff

Ingredients

• 2 tsp Olive oil
• 2 lb Beef stew meat
• to taste Salt
• to taste Black pepper
• 8 oz Sliced mushrooms
• 1/2 cup Yellow onion
• 2 tsp Garlic
• 2 cups Beef broth
• 1 Tbsp Worcestershire sauce
• 3 Tbsp Cornstarch
• 12 oz Egg noodles
• 1 cup Sour cream
• 2 oz Cream cheese
• 2 Tbsp Fresh parsley

Method

1. Heat the olive oil in a wide skillet over medium-high heat. Season the stew meat with salt and pepper. The comment lists salt and pepper to taste and does not give a measure, so that salt and pepper are not in the count. Brown half the meat in a single layer, 3 to 4 minutes on each side, then move it to the slow cooker. Brown the rest the same way. If the skillet is crowded, the meat steams instead of browning. The center finishes in the cooker.
2. Add the mushrooms and the onion to the same skillet. Cook 3 to 4 minutes, until they start to brown. Scrape them into the cooker with the garlic. The comment uses 8 ounces of sliced mushrooms, 1/2 cup diced onion, and 2 teaspoons minced garlic.
3. Pour in 1½ cups of the beef broth and the Worcestershire sauce. Stir. Many Worcestershire bottles list anchovy, so this recipe carries a fish label. Read the bottle. Cover and cook on low for 6 to 8 hours, or on high for 4 hours, until the beef is tender and cooked through. A thick piece should not be pink in the center. If the beef is still tight, give it more time. The comment does not say to pour the fat off. The meat stays in the pot.
4. Whisk the remaining 1/2 cup of broth with the cornstarch. Stir that into the cooker. Cover and cook on high for about 20 minutes, until the sauce thickens.
5. Stir in the sour cream and the cream cheese until the sauce is smooth. The comment uses 1 cup of sour cream and 2 ounces of cream cheese. More salt and pepper here are still to taste, so they are not in the count.
6. Cook the egg noodles in salted water until they are tender. The comment says 12 ounces, cooked according to the package. The salt in that water is not weighed, so it is not in the count. Turn the cooker off. Stir the noodles into the sauce. Scatter the parsley on top. The comment did not give a yield. Six bowls is the cut used here. Leftovers keep covered in the fridge for a few days. Reheat them gently until the beef is hot in the center again. A hard boil can make the dairy split.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 6 bowls: the olive oil, the beef stew meat, the mushrooms, the onion, the garlic, the beef broth, the Worcestershire, the cornstarch, the egg noodles, the sour cream, the cream cheese, and the parsley. Salt and pepper are to taste in the comment, so they are not in the count. The salt in the noodle water is not weighed, so it is not in the count. The comment did not give a yield. Six bowls is the cut used here. The beef is 2 lb. A pound is 453.6 g, so 2 lb is 907.2 g. The row is chuck for stew, separable lean and fat, all grades, raw. The comment did not name a grade and did not say to pour off the fat. The meat stays in the pot. A fattier untrimmed pack would be higher in fat. The mushrooms are 8 oz. An ounce is 28.35 g, so 8 oz is 226.8 g. The onion is 1/2 cup diced. The chopped-onion cup is 160 g, so half a cup is 80 g. The garlic is 2 tsp minced. A teaspoon of raw garlic is 2.8 g, so 2 tsp is 5.6 g. The olive oil is 2 tsp. A teaspoon is 4.5 g, so 2 tsp is 9 g. The broth is 2 cups. A cup of ready-to-serve beef broth is 240 g, so 2 cups is 480 g. Worcestershire is 1 Tbsp, 17 g. Cornstarch is 3 Tbsp. A cup is 128 g, so a tablespoon is 8 g and 3 Tbsp is 24 g. The noodles are 12 oz dry. An ounce is 28.35 g, so 12 oz is 340.2 g. Cooked noodles are not the row, because the 12 oz is the dry weight. Sour cream is 1 cup, 230 g. Cream cheese is 2 oz, 28.35 g per ounce, so 56.7 g. Parsley is 2 Tbsp chopped, 3.8 g per tablespoon, so 7.6 g. Added sugars are 0. About 4 g of sugars per bowl sit in the onion, the mushrooms, the noodles, the sour cream, the cream cheese, the broth, and the Worcestershire. The broth and the Worcestershire are the salty parts. A salted bowl at the table would be higher. Many Worcestershire bottles list anchovy. The fish label is for that bottle.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy is the sour cream and the cream cheese. Use 1 cup of plain unsweetened dairy-free sour cream and 2 ounces of dairy-free cream cheese. The beef, the noodles, and the Worcestershire stay. Read those labels. This is a kitchen note, not a dairy-free certification.

  • United States: Dairy-free sour cream and dairy-free cream cheese. The egg noodles stay, so this bowl is not gluten-free.
  • United Kingdom: Dairy free soured cream and dairy free soft cheese. The wheat noodles are still there.

• Gluten-free style

  The wheat is the egg noodles, and some Worcestershire bottles list wheat. Use 12 ounces of noodles whose bag says gluten-free, and a Worcestershire bottle that does not list wheat. Beef, broth, sour cream, and cream cheese do not call for wheat. Read the broth. Rice noodles have no egg. A gluten-free egg noodle can still list egg. This is a kitchen note, not a gluten-free certification.

  • United States: Noodles marked gluten-free, and Worcestershire that does not list wheat. The sour cream and the cream cheese stay.
  • United Kingdom: Pasta and Worcestershire marked gluten free. The cream stays.

• No beef

  This pot is built on beef stew meat. It is not written for another meat. A different meat would be a different bowl.

  • United States: This pot is beef stew meat. It is not written for another meat.
  • United Kingdom: The same note. This is a beef stroganoff.