Now, cover the slow cooker and set it to low for 6 to 8 hours, or high for 3 to 4 hours. As it cooks, the apartment fills with the most heavenly aroma, and I can hardly wait for dinner time. About 30 minutes before serving, I mix the sour cream with flour in a small bowl, then stir it into the slow cooker to thicken the sauce. I let it warm through and get all silky and delicious.
While that’s happening, I like to prepare my egg noodles or rice according to package directions. The creamy beef sauce pairs beautifully with either, creating a perfect vessel for that rich flavor. Before serving, sprinkle some chopped fresh parsley on top for that touch of color and freshness!
Pro Tips for Best Results
I tested this three ways: once by browning the meat, once by simply adding it raw, and once using cooked beef. Hands down, the browning method wins! It adds that essential depth of flavor, making the dish truly mouthwatering. You’ll thank yourself when you catch the aroma wafting through your home.
If you’ve got time, I recommend letting the beef stroganoff sit in the slow cooker for the entire 8 hours. Even though it can be ready sooner, the longer it simmers, the more tender and flavorful the beef becomes. It’s like magic as the flavors meld together into something that’s simply irresistible!
Lastly, don’t skip the flour if you prefer a thicker sauce. I experimented without it, and while it was still delicious, I found adding it made the sauce a dream to spoon over noodles. It gives the stroganoff that restaurant-quality creaminess we all crave!
Common Mistakes to Avoid
One common mistake is not seasoning the beef. Trust me; it’s important to sprinkle salt and pepper on the meat before cooking. That small step enhances the overall taste, elevating your stroganoff from good to great. (See the next page below to continue…)