I love this recipe so easy and SOOOOO good!
- Carbohydrate 89.1671020134444 g
- Cholesterol 875.600800066276 mg
- Fat 237.790271020072 g
- Fiber 9.75216014531851 g
- Protein 239.175520006628 g
- Saturated Fat 100.439234712498 g
- Serving Size 1 1 Serving (2577g)
- Sodium 8264.97220013445 mg
- Sugar 79.4149418681259 g
- Trans Fat 38.2240363009468 g
- Calories 3519 calories
Step-by-step
- Get out your crock pot.
- Dump everything except the sour cream into the crock pot.
- Cook on low heat for 8 hours.
- Add the sour cream a half hour before the 8 hours is up.
- Serve over noodles.
- That's it!
- So easy!
Canned French onion soup carries the primary structural load here, supplying both the liquid base and dehydrated aromatics that reconstitute during a long simmer. Tough cuts of beef need sustained low heat to break down collagen, which transforms connective tissue into gelatin and creates a velvety sauce without added thickeners. Cubing the chuck or stew meat into uniform 1.5-inch pieces ensures even thermal penetration over the eight-hour cooking window.
Managing Dairy Integrity
Sour cream splits when exposed to high heat for too long because the dairy solids curdle and separate from the whey. Stirring the light sour cream in during the final 30 minutes protects its emulsion and yields a smooth mouthfeel. Tempering the cold dairy with a ladleful of the hot pot liquid before mixing prevents thermal shock. Maintaining the slow cooker on the low setting rather than high prevents the sauce from reaching a hard simmer that destroys the creaminess.
- Refrigerate leftover stroganoff within two hours in an airtight container for up to three days.
- Add two tablespoons of warm beef broth when reheating leftovers to loosen starches that absorb moisture in the fridge.
- Avoid freezing dairy-based sauces, as the emulsion breaks completely upon thawing and produces a grainy texture.
