This is my friend Ang’s recipe, and it’s the only way I make beef stroganoff.
This is the only way I like beef stroganoff. Like, really love it.
This Beef Stroganoff is basically a creamy, savory gravy with sautéed mushrooms and caramelized onions, and a forkful of tender shredded beef folded in. Yes.
How is it different from “regular” beef stroganoff (and better, if you ask me):
- The beef is cooked in the slow cooker, so it’s very easy.
- Then the beef gets shredded, that’s how it is extremely soft.
- Mushrooms and onions and gravy thinly sliced And roasted to perfection into a rich and creamy blancmange. No big part! Hallelujah. Just barely a little melted—there are bits of rich flavor.
The recipe for this comes from my friend Ang (of Ang’s Tortellini Soup fame – she doesn’t mess around). She’s been trying to convince me for years that I should (and like) make beef stroganoff, and I’m proud to say that I love this beef stroganoff – not only because of how it tastes, but also because of how easy it is to make.
- 9am – Start the beef in the crockpot
- 5 pm – Fry the gravy
- 6pm – Add the shredded beef to your crockpot, and dinner is ready.
It’s rich, intensely flavorful, and all the textured parts are delicate. As they should be.
Egg noodles are the traditional way, but I also love cooking it over baked potatoes with a little sour cream and chives, and I want you to try it too.
Hope you like it!
