Slow Cooker Beef Stroganoff

By: Deborah

This easy slow cooker beef stroganoff features tender beef, mushrooms and a rich, creamy sauce. A comforting family dinner with minimal effort.

PREP: 15

COOK: 8 15

TOTAL: 8 30

Servings: 4 people

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Equipment

Ingredients

700 g (1.5 lb) braising, stewing or chuck steak cut into strips or diced
salt and freshly ground black pepper
1 tbsp vegetable or rapeseed oil plus a little more if needed
2 onions (approx. 240g) sliced
2 cloves garlic crushed
1 beef stock cube or pot
1 tbsp Dijon mustard
1 tbsp tomato purée
1 tsp sweet smoked pimenton or smoked paprika plus more to garnish
500 ml cold water
50 g (1.8 oz) butter
250 g (8.8 oz) chestnut mushrooms halved or quartered, depending on size
2 tsp cornflour
200 g (1 cup) soured cream (I use reduced fat to lower the calories!)

To serve:

tagliatelle, rice or mashed potatoes
smoked paprika to garnish
a small bunch of flat leaf parsley chopped, to garnish

Instructions

Turn on the slow cooker. Season the beef with salt and freshly ground black pepper. Heat the oil in a large frying pan on a high heat and add the beef in 2 batches so as not to overcrowd the pan. Cook until deep brown (about 4 to 5 minutes for each batch), then transfer to the slow cooker using a slotted spoon. Add the onion and garlic to the pan and cook for about 3 minutes until soft, adding more oil, if needed, stirring occasionally. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.
Add the stock cube or pot to the beef, then the mustard, tomato purée, smoked paprika and season with salt and freshly ground black pepper. Add the water, stir to combine, put the lid on and cook on low for 6 to 8 hours or high for 5 to 6 hours (see Tips).
About 30 minutes before serving, melt the butter in a frying pan on a high heat, add the mushrooms and season with salt and freshly ground black pepper. Cook them for about 5 minutes until they are soft and caramelised, stirring occasionally, then add them to the slow cooker. In a small bowl, mix the cornflour with a little liquid from the stroganoff, then pour it into the frying pan used to cook the mushrooms with 100ml more liquid from the stroganoff, bring to a simmer. Once thickened, pour it into the slow cooker with the soured cream. Turn the slow cooker to high (if not already) and cook for another 20 minutes, then check the seasoning and add more to taste, if required.
Serve with tagliatelle, rice or mashed potatoes and garnish with the chopped parsley and a sprinkle of smoked paprika. We enjoy ours with some green vegetable side dishes and homemade or shop bought crusty bread on the side to soak up the sauce!

Notes

I cook it on low for 6 hours then follow step 3. The beef is beautifully tender!
Make the full recipe and freeze any leftovers for another day. Just defrost overnight and then reheat in a pan on the hob.
Optional variations:
- Creamy mushroom beef stroganoff - increase the mushrooms and use extra soured cream or crème fraiche.
- Mustard beef stroganoff - increase the Dijon mustard for a sharper, more savoury flavour.
- Paprika beef stroganoff - use additional sweet paprika for a deeper colour and warmth.
- Beef stroganoff without mushrooms - simply omit the mushrooms and increase the onion or add another vegetable.
- Chicken stroganoff - replace the beef with chicken thighs and significantly reduce the cooking time...or check out this chicken stroganoff recipe.
- Pork stroganoff - replace the beef with diced pork shoulder steaks.
- Lighter stroganoff - use reduced fat soured cream or crème fraiche and increase the mushrooms and vegetables.
This recipe for slow cooker beef stroganoff is easily adapted if you're cooking for less or more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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