Slow Cooker Beef Stroganoff

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical
liquid	192%	98%
fat	4%	6%
aromatics	24%	21%
salt	2%	0%
thickener	3%	2%
vegetables and beans	33%	33%
collagen idx	0.6	0.8
marbling idx	0.1	0.6

Adapts cleanly: nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

680 g	1 1/2 pounds bottom round roast or chuck roast, cut into 2-inch chunks
12 g	2 teaspoons salt
2 g	1 teaspoon black pepper
3 g	1 teaspoon garlic powder
22 g	3 tablespoons all-purpose flour
27 g	2 tablespoons vegetable oil
9 g	3 cloves garlic, crushed
150 g	1 medium white onion, diced
227 g	8 ounces cremini mushrooms, sliced
720 g	3 cups beef broth
13 g	1 tablespoon Dijon mustard
16 g	1 tablespoon Worcestershire sauce
1 g	1 bay leaf
340 g	12 ounces egg noodles
345 g	1 1/2 cups sour cream
240 g	1 cup beef broth (optional, if needed)
6 g	1 tablespoon fresh dill, chopped
6 g	1 tablespoon fresh parsley, chopped

Method: 8 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“DELICIOUS!! I've been looking for a goood stroganoff recipe that doesn't rely on cream of whatever, and this is it. I sauteed my mushrooms in a little butter before adding in and added in some extra flour towards the end to thicken it up a bit, and it was the ” — a cook

“The recipe was a bit confusing - the 3 cups of beef stock it called for was supposed to be divided but in #5 it says to add all 3 cups which I found too much . I had to add more flour than the recipe called for ...at the end of the recipe it says to add the 3r” — a cook