If you’re looking for a comforting and hearty meal, shredded beef stroganoff is the perfect choice. This dish combines tender beef, creamy sauce, and mouth-watering flavors, making it a favorite for many. Whether it’s a family dinner or a special occasion, this stroganoff is sure to impress your guests.
Ingredients
Here’s what you’ll need to make this delicious dish:
- 2 pounds beef chuck roast
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons flour
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- Fresh parsley for garnish
Equipments
- Slow cooker or pressure cooker
- Large skillet
- Mixing bowl
- Whisk
How to Make Shredded Beef Stroganoff – Step By Step
Step 1 – Prepare the Beef
Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on both sides. This will help to enhance the flavor when it’s cooked. Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, sear the beef until browned on all sides, which should take about 4-5 minutes per side. Browning adds a wonderful depth of flavor to the final dish.
Step 2 – Cook the Aromatics
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté until the onions are translucent, about 5 minutes. Add the minced garlic and cook for another minute until it becomes fragrant. The combination of sauteed onions and garlic will give the stroganoff an aromatic base.
Step 3 – Develop the Flavor
Stir in the sliced mushrooms and cook them until they’re golden brown, which should take about 6–7 minutes. This gives rich, earthy undertones to your stroganoff. Pour in the beef broth and Worcestershire sauce, stirring well to combine. Let this mixture simmer to meld the flavors together.
Step 4 – Slow Cook the Beef
Transfer the seared beef to a slow cooker. Pour the mushroom and broth mixture over the beef. Cover and cook on low heat for 6–7 hours, or until the beef is tender enough to be shredded with a fork. If using a pressure cooker, cook on high for about 45 minutes. Once done, shred the beef using two forks.
Step 5 – Thicken the Sauce
In a mixing bowl, whisk together sour cream and flour until smooth. Pour this mixture into the slow cooker and stir until well combined. Cover and cook on high for an additional 30 minutes, allowing the sauce to thicken and become creamy. Check seasoning and adjust with salt and pepper as needed.
How to Serve Shredded Beef Stroganoff
This delectable dish is best served hot, over a bed of egg noodles or mashed potatoes. Garnish with fresh parsley to add a pop of color and fresh flavor. Consider adding a side of roasted vegetables or a simple green salad to round out the meal.
Recipe Success Tips & Suggestions
For richer flavor, try substituting part of the beef broth with a splash of red wine. You may also add a pinch of nutmeg to the sauce for an unexpected warmth. If the sauce is too thick, a bit of extra beef broth will help achieve the desired consistency.
High Protein Shredded Beef Stroganoff: A Nutritious Twist
Increase the protein content by using leaner cuts of beef like sirloin. You can also add Greek yogurt in place of sour cream for additional protein while still maintaining creaminess. This version keeps every bite wholesome and packed with nutrients!
Low Carb Delight: Shredded Beef Stroganoff for Carb Counters
For those watching their carb intake, replace noodles with zoodles (zucchini noodles) or cauliflower rice. This makes the dish keto-friendly and suitable for low-carb enthusiasts without sacrificing any of the rich, creamy goodness.
Storage Instructions
Allow the stroganoff to cool to room temperature. Store in an airtight container in the refrigerator for up to 4 days. Alternatively, freeze portions for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stove over medium heat.
FAQs
- Can I use other types of meat? Yes, chicken or pork can also work well in this recipe.
- How do I prevent curdling when adding sour cream? Make sure the sauce isn’t boiling when you add the sour cream to prevent curdling.
- Can I use Greek yogurt instead of sour cream? Absolutely! Greek yogurt is a great alternative, providing a similar creaminess.
- Is it possible to make this dish spicy? Add a pinch of cayenne pepper or a splash of hot sauce to give it a kick.
Savor the Flavor: Share Your Experience!
We hope you enjoy making this shredded beef stroganoff as much as we loved creating it! Did you try any variations? Let us know in the comments, and don’t forget to share your delicious results with friends and family. Spread the love and make every meal an opportunity for joy.
Shredded Beef Stroganoff
Ingredients
Main Ingredients
- beef chuck roast
- vegetable oil
- medium onion
- garlic
- mushrooms
- beef broth
- sour cream
- flour
- salt and pepper
- Worcestershire sauce
- fresh parsley
Instructions
Steps
- Pat the beef chuck roast dry with paper towels and season with salt and pepper.
- Heat vegetable oil in a large skillet. Brown the beef on all sides over medium-high heat.
- In the same skillet, sauté chopped onions until translucent. Add minced garlic and sauté until fragrant.
- Add sliced mushrooms to the skillet, cooking until golden brown.
- Stir in beef broth and Worcestershire sauce. Let this mixture simmer to meld the flavors.
- Transfer seared beef to a slow cooker. Pour broth mixture over the beef.
- Cook on low heat for 6–7 hours or on high for 45 minutes until beef is tender.
- Once cooked, shred the beef with two forks.
- In a mixing bowl, whisk sour cream and flour together until smooth.
- Pour the sour cream mixture into the slow cooker. Stir to combine and thicken the sauce.
- Cook for an additional 30 minutes on high. Adjust seasoning as needed.
- Serve hot over egg noodles or mashed potatoes. Garnish with fresh parsley.