Whether you serve it the traditional way with pasta or like to experiment, make sure you soak up as much of the delicious stroganoff sauce as possible when you enjoy this dish. Grabbing some slices of crusty bread and mopping up every last drop is very much encouraged! Sear the Beef: Add half of the oil and butter to a pan over medium-high heat. Then, add the beef cubes to the pan to brown and sear for 30 seconds to a minute. This will lock in flavor, but not fully cook the beef all the way through. Transfer the beef to a heat-safe dish and set aside. 30 minutes before the end of the cooking time, make your slurry. Mix the cornstarch and water until it forms a white liquid, then add to the crockpot. Stir the mixture so it incorporates fully, then leave to cook for the last 30 minutes. To reheat: Thaw the frozen stroganoff in the refrigerator overnight. Then, reheat on the stovetop over low to medium heat, stirring occasionally, until it’s heated through.
