This Is My Friend Ang’s Method, and It’s The Only Way I Make Beef Stroganoff.
This is the only way I love beef stroganoff. Like, truly love it.
This beef stroganoff is essentially a creamy, savory gravy with roasty bits of mushroom and caramelized onion, and forkfuls of tender shredded beef folded in. YEAH.
How it’s different (and better, if you ask me) than a “regular” beef stroganoff:
- Beef gets cooked in the slow cooker, so it’s very easy.
- Beef then gets shredded, so it is supremely tender.
- Mushrooms and onions and gravy get thinly sliced and thoroughly sautéed into a rich and creamy blankie. No large chunks! Hallelujah. Just melty little barely-there bits of rich flavor.
The method for this came from my friend Ang (of Ang’s Tortellini Soup fame – she doesn’t mess around). She’s been trying to convince me that I should make (and like) beef stroganoff for years, and I’m proud to report that I LOVE THIS BEEF STROGANOFF – how it tastes, but also how easy it is to make it.
- 9am – start the beef in the crockpot
- 5pm – sauté the gravy
- 6pm – fold in your crockpot shredded beef, and dinner is done.
It’s rich, deeply savory, and all the textural bits are delicate. As they should be.
Egg noodles is the traditional way, but I also REALLY love this on a baked potato with a dollop of sour cream and chives, and I’m going to need you to try that as well.
Hope you love it!
