Slow Cooker Beef Stroganoff
A hearty set-it-and-forget-it meal, perfect for busy winter nights
What kind of beef to use for stroganoff?
Usually, I grab the cheapest cut of beef that’s wrapped up in my freezer. Sometimes this is ground beef. Sometimes I have a not-high-end haunch … chunk? … fillet? … steak? I always think of fillets and steaks as being fancy. But my grocer calls just about any flat cut of beef that isn’t ground “steak,” which I guess … okay, sure. Whatever.
I don’t buy pre-cubed beef “stew meat” because the cubes are huge and way more expensive than the same cut of meat that’s not-cubed.
“Stew meat” cuts (when not-yet-cubed) include round, chuck, sirloin — and others, but what I always get for stroganoff is one of the above three. So, no, I have nothing enlightening to say about oxtail.
Which do I use for beef stroganoff? Whichever is on sale. Yup. I’m super picky. Not. Not picky at all. Not about this.
If you’re worried the cut of meat you have is going to be too fatty, then omit the butter in the recipe below. Until you get to the end of cooking and can see how things are looking.
