Crockpot Budget Beef Stroganoff скачать в хорошем качестве

Crockpot Budget Beef Stroganoff

Crockpot Budget Beef Stroganoff *The Anatomy of a Perfect Slow Cooker Stroganoff: Why This Recipe Works* Before we get to the ingredients, let's understand the three pillars that make this slow cooker adaptation so successful and budget-friendly. 1. *The Budget-Friendly Beef Cut:* The star of our budget show is the **chuck roast**. While a tough cut with lots of connective tissue, it is also incredibly flavorful and inexpensive. The long, low, moist heat of the slow cooker is the perfect environment to break down all that tough collagen into gelatin, resulting in meat that is unbelievably tender, juicy, and rich. 2. *Building Flavor in Layers (The Slow Cooker Way):* A common mistake with slow cookers is just "dumping and running." While convenient, it sacrifices flavor. This recipe uses a few extra minutes upfront to build a deep flavor base. We sear the beef to create a Maillard reaction crust, and we sauté the mushrooms and onions to develop their sweetness before they even enter the pot. These two simple steps are the difference between a good stew and an unforgettable Stroganoff. 3. *The Creamy Finish at the End:* Sour cream and slow cookers can be tricky. High heat can cause the dairy to curdle and separate. The secret is to introduce the sour cream at the very end, off the heat, and to temper it first. This ensures it incorporates smoothly, creating the signature velvety, tangy sauce without any grainy texture. --- *Ingredients* *For the Budget Beef:* 2 lbs (about 900g) **beef chuck roast**, trimmed of large pieces of fat and cut into 1.5-inch cubes. ¼ cup all-purpose flour 1 tsp salt ½ tsp black pepper 2 tbsp olive oil or other high-heat oil *For the Sauce Base:* 1 large yellow onion, chopped 8 oz (225g) **button mushrooms**, cleaned and sliced (budget-friendly choice) 3-4 cloves garlic, minced 1 tsp paprika (sweet or smoked) 1 tsp beef bouillon paste (like Better Than Bouillon) or 2 beef bouillon cubes 1 tbsp Worcestershire sauce 1 ½ cups (360ml) *low-sodium beef broth* 1 tbsp Dijon mustard *For the Creamy Finish:* 1 cup (240ml) *full-fat sour cream**, at room temperature. **Using full-fat is crucial* to prevent curdling. 2 tbsp fresh parsley, chopped (for garnish) --- *Step-by-Step Instructions for Perfection* 1. *Prep and Sear the Beef (The Most Important Flavor Step):* Pat the beef cubes completely dry with paper towels. In a medium bowl, toss the beef with the flour, salt, and pepper until evenly coated. Heat the olive oil in a large skillet over medium-high heat. Working in two batches to avoid overcrowding the pan, sear the beef cubes on all sides until they are deeply browned. This should take about 3-4 minutes per batch. Do not cook them through. Use a slotted spoon to transfer the seared beef to the bowl of your slow cooker. Don't wipe out the skillet! 2. *Sauté the Aromatics:* Reduce the heat under the skillet to medium. Add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until they have softened and the mushrooms have released their liquid and started to brown, about 8-10 minutes. Add the minced garlic and paprika and cook for one more minute until fragrant. 3. *Deglaze and Assemble:* Pour about ½ cup of the beef broth into the skillet and bring to a simmer, using a wooden spoon to scrape up all the delicious browned bits (the "fond") from the bottom of the pan. This is liquid gold! Pour the mushroom-onion mixture and the deglazing liquid from the skillet over the beef in the slow cooker. Stir in the remaining beef broth, the beef bouillon paste, and the Worcestershire sauce. 4. *The Slow Cook:* Cover the slow cooker and cook on *LOW for 6-8 hours* or on **HIGH for 4-5 hours**. The beef is done when it is so tender it can be easily shredded with a fork. 5. *The Grand Finale: The Creamy Finish (Do Not Skip This Technique):* About 15 minutes before serving, turn the slow cooker off or to the "Keep Warm" setting. *Temper the Sour Cream:* Place the room-temperature sour cream in a medium bowl. Slowly whisk in about a cup of the hot liquid from the slow cooker, one ladleful at a time, until the sour cream mixture is warm and smooth. This gently raises its temperature and prevents it from curdling. Pour the tempered sour cream mixture back into the slow cooker. Gently stir it into the stroganoff until everything is well combined. Stir in the Dijon mustard. *Do not turn the slow cooker back on high.* The residual heat is enough to warm the sauce through. 6. *Serve Immediately:* Gently stir in the fresh parsley. Serve the Stroganoff hot over a bed of egg noodles, mashed potatoes, or rice. https://beefstroganoffrecipes.blogspo...