Wealthy and Creamy Sluggish-Cooker Beef Stroganoff Recipe

Sluggish-cooker beef stroganoff is a good way to rework an affordable, robust minimize of beef, like chuck, into one thing particular. There are various iterations of beef stroganoff; the very best variations, writes former Critical Eats editor Kenji in his recipe for the dish, style like “it was cooked all day,” with “tender meat and wealthy, deep, rib-sticking flavors.” Although the dish is straightforward to make on the stovetop, it is also candidate for the sluggish cooker, the place the meat braises till it is fall-apart tender.

Technically, you may simply toss the meat into the sluggish cooker with out browning it. Right here, nonetheless, I take the time to brown the meat, permitting the Maillard response to happen and improve the meat’s taste, leading to a richer, extra advanced stew. Worcestershire sauce, mustard, and vinegar brighten the sauce, making certain the dish does not fall flat.

Whereas most stroganoff recipes embody mushrooms, I’ve discovered that they flip rubbery when slow-cooked, so I’ve left them out. Should you desire to incorporate mushrooms right here, roast or sauté the mushrooms individually earlier than stirring them into the thickened completed sauce. Ladled over egg noodles, this sluggish cooker stroganoff is a comforting meal effectively definitely worth the wait—and ideal for a chilly, snowy day in.

January 2014