Slow Cooker Beef Stroganoff
Stew beef, condensed golden mushroom soup, chopped onion, and Worcestershire sauce are combined and slow cooked. Cream cheese is stirred in just before serving.
Stew beef, condensed golden mushroom soup, chopped onion, and Worcestershire sauce are combined and slow cooked. Cream cheese is stirred in just before serving.
- Carbohydrate 20.7334580249481 g
- Cholesterol 255.71269856 mg
- Fat 74.4672488148755 g
- Fiber 2.11748092467164 g
- Protein 71.3168688122703 g
- Saturated Fat 30.4431532514447 g
- Serving Size 1 1 Serving (617g)
- Sodium 1774.13205480652 mg
- Sugar 18.6159771002765 g
- Trans Fat 11.0190388380701 g
- Calories 1044 calories
Step-by-step
- In a slow cooker sprayed with non-stick spray, layer the meat and top with dry onion soup mix.
- In a small dish, combine golden mushroom soup, chopped onion, and Worcestershire sauce. Pour over meat mixture. Top with chunked mushrooms.
- Cook on Low setting for 8 hours, or on High setting for about 5 hours.
- Begin preparing egg noodles during the last 30 minutes of cooking time. Start softening cream cheese at this time.
- Stir in cream cheese just before serving.
Traditional stroganoff relies on quick-cooking strip loin and rapid stove reduction, whereas this slow-cooker adaptation uses tougher chuck cuts that require prolonged thermal breakdown. Collagen denaturation transforms tough connective tissue into gelatin only when held at temperatures above 160 degrees Fahrenheit for several hours.
- Assess doneness by pressing a cube of meat with a fork; resistance should be zero and the fibers must yield entirely without tearing.
- Soften the cream cheese at room temperature for 30 minutes before incorporation to prevent protein coagulation and grainy curdling in the sauce.
- Coat the slow cooker insert thoroughly with non-stick spray to prevent high-sugar mushroom soup solids from scorching during the five to eight-hour heating window.
- Boil the egg noodles in salted water strictly during the final 30 minutes of the cooking cycle to avoid starch breakdown and bloated pasta.
Proper emulsification depends on whisking the softened dairy into the simmering base immediately after removing the unit from direct heat. Achieving uniform sauce viscosity requires allowing the starches from the noodles and soup to bind without additional thickeners.
