Slow Cooker Beef Stroganoff
Use your slow cooker to turn a relatively inexpensive cut of meat into a decadent and delicious beef stroganoff. The beef is cooked with lots of mushrooms, plus stock, garlic and mustard, then finished with sour cream, right before serving.
A great recipe if you're cooking for a crowd or if you want to make ahead. It reheats so well!
Free printable recipe is available on our site:
Ingredients:
▢2 tbsp sunflower oil
▢1.5 kg (3.3lb) braising beef or casserole beef - chopped into bitesize chunks
▢4 tbsp plain (all-purpose) flour
▢1 tsp salt
▢1 tsp freshly ground black pepper
▢1 large onion - peeled and chopped
▢4 cloves garlic - peeled and minced
▢1 tbsp Worcestershire sauce
▢2 tbsp Dijon mustard
▢600 ml (2 ½ cups) beef stock - (2-3 stock cubes, plus water, is fine)
▢300 g (10 ½ oz) chestnut mushrooms - thickly sliced
▢1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to make a slurry - (optional)
▢120 ml (½ cup) double (heavy) cream
▢240 ml (1 cup) sour cream
▢small bunch fresh parsley - roughly chopped
Process:
1. Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together.
2. Heat the oil in a large frying pan (skillet) pan over a high heat (or use the searing function of your slow cooker if it has that functionality).
3. Then add half the beef to the pan. Cook for 6-8 minutes, turning regularly until browned all over.
4. Once browned, transfer to the slow cooker with a slotted spoon and repeat with the rest of the beef, transferring the second batch to the slow cooker too.
5. Turn down the heat of your frying pan down to medium and add the onion. Cook for 3-4 minutes, stirring regularly until the onion starts to soften.
6. Stir in the garlic, cook for a further minute.
7. Then add the Worcestershire sauce, Dijon mustard, beef stock and mushrooms.
8. Stir everything together, making sure to scrape up any bits that may have stuck to the bottom of the pan.
9. Bring to the boil, stir again then transfer to the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours, until the beef is tender.
10. If you'd like to thicken the sauce a little, stir in the cornflour slurry.
11. Mix together the double cream and sour cream, then carefully stir into the beef and sauce, being careful not to break part the beef (it will be delicate).
12. Top with freshly chopped parsley and a sprinkling of black pepper before serving.
Want to cook it in the oven?
Cook in the oven for 3 hours at 160C, with an additional 240ml (1 cup) of stock. Check a few times in the last hour and top up with more stock or a splash of boiling water if it's starting to look a little dry.
Can I make it ahead?
Yes, you can make this dish ahead, including adding the cream, then cool, cover and refrigerate. Reheat in a large pan over a low heat, stirring often, until piping hot throughout.
Can I freeze it?
Yes, I've tested freezing this recipe and it reheats without splitting in my experience. Freeze in portions, then defrost in the refrigerator overnight. Note: Some liquid will separate a little when defrosting. Reheat in a large pan over a low heat, stirring often, until piping hot throughout.
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SLOW COOKER CREAMY BEEF STROGANOFF | Margot Brown
PERFECT CROCKPOT CREAMY BEEF STROGANOFF! Easy, filling and full of flavor. Easy meal for weeknights or if you are short on time.
Recipe Inspo:
tammileetips.com
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Slow Cooker Beef Stroganoff {EASIEST WAY TO MAKE IT!}
SLOW COOKER BEEF STROGANOFF
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Hi all! I'm back, I took a few weeks off to clean up my youtube channel with titles on each picture so they are easier to find!
This beef stroganoff recipe is adapted from my mom's stove-top recipe. Enjoy!
RECIPE:
INGREDIENTS:
2 lbs. beef stew meat (raw cubed beef)
1.74 oz brown gravy packets (2 .87 oz. packets gravy packets)
1½ cups water
1 onion diced
2 cups sliced mushrooms
½ tsp. dried leaf thyme (not ground)
½ tsp. dried leaf oregano (not ground)
½ tsp. black pepper
Add this after cooking time is up:
16 oz. sour cream
8 oz. egg noodles (cook according to package directions on the stove-top)
SLOW COOKER SIZE:
5-quart or larger
INSTRUCTIONS:
Add stew meat, onions and mushrooms to slow cooker.
Sprinkle over the thyme, oregano and pepper.
In a small bowl whisk together the water (only 1.5 cups, not what the packages say). Pour over the meat and veggies in the slow cooker.
Cook on low for 8 hours or HIGH for 4 hours without opening the lid during the cooking time.
Add the sour cream and the cooked and drained egg noodles. Stir and serve!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
CROCKPOT CREAMY BEEF STROGANOFF RECIPE USING A ROAST
CROCKPOT CREAMY BEEF STROGANOFF RECIPE USING A ROAST
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One Skillet 30 Minute Stroganoff
Chicken Stroganoff
Instant Pot Stroganoff
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Crockpot Beef Stroganoff
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How to Make Slow Cooker Beef Stroganoff | Beef Recipe | Allrecipes.com
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Watch how to make simple beef stroganoff in the slow cooker. Cream cheese and golden mushroom soup are the secrets to this easy comfort food classic.
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