Slow Cooker Creamy Beef Stroganoff with Rice

Slow cooker creamy beef Stroganoff with rice is a flavorful and comforting recipe that’s ready in no time. Just brown the beef, add the other ingredients, and set it on low for 8 hours.

What Cut of Beef Should I Use to Make This Dish?

When making creamy beef stroganoff in a slow cooker, it’s important to choose the right cut of beef to ensure tender and flavorful results. The ideal cut for this dish is lean beef top round beef steak. This cut is known for its tenderness and is perfect for slow cooking.

Lean beef top round beef steak is a lean and boneless cut that comes from the hindquarters of the cow. It has minimal fat marbling, which makes it a healthier choice. The lean meat becomes incredibly tender when cooked slowly, making it perfect for stroganoff.

To prepare the beef for the dish, cut it into thin strips. This will allow the meat to cook evenly and absorb the flavors of the sauce. The thin strips also make it easier to serve and enjoy.

Using lean beef top round beef steak ensures that your stroganoff will be both delicious and healthy. The slow cooking process will break down the tough fibers of the meat, resulting in a melt-in-your-mouth texture. The beef will absorb the flavors of the broth and wine, creating a rich and savory dish.

Enjoy the tender and flavorful beef with the creamy sauce over a bed of rice for a satisfying and comforting meal.

How to Make Creamy Beef Stroganoff in a Slow Cooker

To make creamy beef stroganoff in a slow cooker, you’ll need a few simple ingredients and a little bit of time. Start by browning the beef in a skillet until it’s nicely browned on all sides. This will help to develop the flavor of the meat and give it a nice texture.

Once the beef is browned, transfer it to the slow cooker and add the other ingredients. This includes reduced-sodium fat-free beef broth, Burgundy wine, and any other seasonings or spices you like. Stir everything together to ensure that the flavors are well combined.

Next, set the slow cooker to low heat and let it cook for about 8 hours. This slow cooking process allows the flavors to meld together and the beef to become tender and juicy. As the beef cooks, it will release its natural juices, creating a rich and flavorful sauce.

When the cooking time is up, the beef stroganoff will be creamy and delicious. Serve it over a bed of rice for a complete and satisfying meal. The rice will soak up the flavorful sauce and provide a nice contrast to the tender beef.

In just a few simple steps, you can create a creamy and flavorful beef Stroganoff in your slow cooker. It’s a perfect meal for busy weeknights or when you want a comforting and delicious dinner without a lot of fuss. Give this recipe a try and enjoy the rich flavors of this classic dish.

5 Ways to Use Your Slow Cooker During the Fall & Holidays

Fall is a time when the weather starts to get colder and the leaves start to change colors. This means that it is time to start cooking in your slow cooker.

1. Slow Cooker Apple Butter: This recipe is a great way to use up those apples you have lying around from picking them yourself or buying them at the store.

2. Slow Cooker Chicken and Dumplings: This recipe can be made in just about 30 minutes, so it’s perfect for when you’re pressed for time during the busy holiday season.

3. Slow Cooker Pumpkin Pie: Fall is a great time of year to make this delicious dessert that tastes like pumpkin pie but without all of the fuss of making pie crusts and filling it with pumpkin puree!

4. Slow Cooker Cranberry Sauce: This is a traditional Thanksgiving side dish that will be the perfect accompaniment to your turkey.

5. Slow Cooker Honey Orange Chicken: This has all of the flavors of a classic honey chicken dish with a twist! This recipe is perfect for when you’re in the mood for something sweet and tangy, but want to tone down some of that sweetness.

Slow Cooker Creamy Beef Stroganoff with Rice

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Ingredients

• 1 pound (480 g) lean beef top round beef steak, cut into strips
• 1 cup (250 ml) reduced-sodium fat-free beef broth
• 1/4 cup (60 ml) Burgundy wine
• 8 oz (240 g) mushrooms, sliced
• 1 cup chopped onion
• 2 large cloves garlic, peeled and minced
• 1 teaspoon prepared horseradish
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 3/4 cup (180 ml) reduced-fat sour cream
• 2 tablespoons cornstarch
• 1 cup cooked white rice, warm
• salt and freshly ground black pepper to taste

Method