Easy Beef Stroganoff

I believe there are 2 kinds of Stroganoff -the classic and everything else. The truth about both of these types of Stroganoffs is that they both fall into the Easy Beef Stroganoff category. The classic is done on the stove top and is whipped up fairly quickly using tender steak as the meat. The “everything else” version, at least for me anyway, is done in the slow cooker with chewier cuts of beef. I like the everything else version when I am in a “set it and forget it” kind of mood. Sure, there are trade offs. The classic is, well, the classic – full of richness and meaty-mushroomy roasted notes due to the browning of the ingredients. You don’t get that with the slow cooker Stroganoff unless you brown everything first. This, of course, you can do, but then I think it gets less easy. That set and forget it mind set is a powerful force. The slow cooker version is delicious, though a bit more stewy, but given the weather, there is nothing wrong with that.

For the most part, when I think of a Stroganoff, my mind does float to beef, but it really shouldn’t. I think it is worth noting that a good cut of pork would be great as would a block of tofu.

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What sets a Strganoff apart really is the use of sour cream! YUM! The addition of sour cream adds a richness and creaminess to the sauce that brings out the meatiness of the beef. The umami from the mushrooms helps with this, too. Sour cream, beef and mushrooms are a match made in culinary heaven.

Easy beef Stroganoff is easy because the prep is not complicated and the slow cooker is probably the easiest method to cook with ever. To make it great, get out your best beef stock, mustard and worcestershire sauce. This is all you really need to make a good sauce. A little garlic and onion plus some flour for some thickening and you have it. All dropped on a bed of hot, buttered noodles and it is a great meal!

Here is how I make my easy beef stroganoff.