How to Make Slow Cooker Beef Stroganoff | Slow Cooker Recipes | Allrecipes.com
Get the recipe for Daria's Slow Cooker Beef Stroganoff at
In this video, we make another ultimate slow cooker meal. It's simple to put together and feeds a crowd. The strips of beef are slowly cooked in a creamy mushroom sauce until they are perfectly fork-tender.
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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.
#CookingShow #Recipe #SlowCooker
Beef Stroganoff
Everybody's favourite retro classic! KEY TO SUCCESS: Juicy rather than dry chewy beef. :)
BEEF & MUSHROOM STROGANOFF IN SLOW COOKER RECIPE - EASY FAMILY MEAL
SLOW COOKER STROGONOFF
I already have a Stroganoff recipe on my page, but it’s made using fillet ends (£££) and also cooked on the hob. For this recipe I’ve used cubed beef, which is equally melt in the mouth good because of the slow cooking process.
Then you just need to reduce in the pan whilst your rice cooks before serving - hope you enjoy!
Tag me if you make it ❤️❤️
Ingredients
- oil
- 30g butter
- 2 x shallots
- 2 x garlic cloves
- 2 x tbsp plain flour
- 500g cubed beef
- 200ml white wine
- 1 x vegetable stock cube in 200ml water
- 1 x tbsp dijon mustard
- 1 x tbsp Worcestershire sauce
- 2 x tsp paprika
- 1/2 x tsp smoked paprika
- 1 x tsp mixed herbs
- 1 x pack chestnut mushrooms
- 1 x pack button mushrooms
- 200ml water (you can omit this to remove the need to reduce on hob if you want, but means you won’t have as much control over depth of flavour)
- 50ml double cream
- 5 x tbsp soured cream
- handful parsley
Method
1. Chop chestnut mushrooms - place them & button mushrooms in the slow cooker
3. Melt 30g butter in a frying pan with some oil
4. Finely chopped shallots and add to pan with paprika, smoked paprika, mixed herbs, - cook until softened
5. Add garlic to the pan & fry for further 2 mins then add mixture to slow cooker
6. Brown off cubed beef in the same frying pan (don’t overcrowd the pan as we want the beef to caramelise, so do in two batches if necessary), then add to slow cooker
7. Add wine to deglaze the pan and reduce until liquid has reduced by half, add to slow cooker
8. Add 2 x tbsp oil & 2 x tbsp flour to pan to make a rue, cook for 1 minute before adding the mix of vegetable stock cube, dijon mustard & worchestershire sauce in 200ml water. Once thickened, add to slow cooker.
9. Place lid on slow cooker and cook on ‘Low’ for 6 hours
10. Remove contents of slow cooker into a pan - stir through soured cream, double cream & chopped parsley then reduce until you reach desired consistency and depth of flavour
______________
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
When the weather starts turning in the fall with a bit of coolness in the air, it's time to break out the slow cooker. This is the time of the year that we start making those hardy comfort meals. Beef stroganoff is one of my favorite meals to do in the slow cooker. So amazing and with a rich beefy flavor. Topping it off with a big ole dollop of sour cream just brings it to perfection.
Find more recipes and videos on my website:
Ingredients:
2 1/2 pound beef chuck roast
1 medium sweet onion
4 cloves minced garlic
4 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 pounds mushrooms, sliced
1 1/2 cups sour cream
1/2 cup whiskey (or 1 cup cognac, decrease water to 2 1/2 cups)
2 tablespoons Dijon mustard
2 teaspoons dried thyme
3 cups water
12 ounces extra wide egg noodles
salt and pepper to taste
1 tablespoons beef base (Better Than Bouillon®)
1 tablespoon corn starch in about 3 tablespoons cold water.
Instructions
Cut the beef into small bite-size chunks.
Place the butter in a large skillet heating over medium heat. Once melted, add the onions and garlic. Sauté for 2-3 minutes.
Now add the beef . Brown the beef on all sides, about 5 minutes. Add Mushrooms and brown for 2-3 minutes as well.
Pour the beef onion mixture in the bottom of the slow cooker
In a small bowl, whisk together the sour cream, whiskey, Dijon mustard, beef base and thyme together. Pour the mixture into slow cooker, then add in 3 cups water.
Put lid on slow cooker and slow cook for 5-6 hours on high, or 7-9 hours on low, until the beef is fork-tender.
Add the cornstarch/water mixture to slow cooker and stir. Don't break up the meat as it will be fall apart tender.
Stir in the uncooked egg noodles. Cover again and slow cook another 20-30 minutes, until the pasta is cooked to al dente.
Taste, then salt and pepper as needed.:
Get/Print the recipe ►:
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