Slow Cooked Beef Stroganoff

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Slow Cooked Beef Stroganoff Recipe

Slow Cooked Beef Stroganoff

Indulge in the comforting flavours of slow cooked beef stroganoff with this easy-to-make recipe, perfect for those cosy nights in. Tender and juicy beef that falls apart in your mouth is slow-cooked to perfection in a creamy sauce with mushrooms. A classic family favourite, this dish is versatile and can be frozen for later or cooked on the stove for a faster meal. Serve with your choice of pasta, rice or mashed potato.

  • Total Time: 4 hours 25 mins
  • Yield: 4-6 1x

Ingredients

Units Scale
  • 1kg chuck steak or gravy beef (or any slow cooker beef), cut into bite-sized pieces
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil (separated)
  • 1 large onion, roughly diced
  • 3 garlic cloves, roughly chopped
  • 500g mushrooms, sliced
  • 2 tbsp flour
  • 2 tbsp tomato paste
  • 1 tbsp paprika
  • 1 tbsp Worcestershire sauce
  • 2 cups beef stock
  • 2 tbsp sour cream
  • Pasta, rice or mashed potato to serve
  • 2 tbsp parsley, freshly chopped to serve

Instructions

  1. Sprinkle the beef with salt and pepper.
  2. Using 1 tbsp of the oil, brown the beef (in batches if you need to) in a large skillet on medium-high heat for between 8-12 minutes. Set aside.
  3. Using the remaining 1 tbsp of oil, cook the onion and garlic in the same pan on medium heat until softened 2-3 minutes.
  4. Add the mushrooms and cook for 2-3 minutes until softened.
  5. Add the flour, stirring continuously for 30 seconds (it will form a lumpy paste).

Slow cooker method

  1. Add tomato paste, paprika, Worcestershire sauce and beef stock to the slow cooker, and stir to combine.
  2. Add the cooked beef and mushroom mixture, and stir gently to combine. The beef may not be completely submerged. It will melt into the sauce as it cooks.
  3. Cook on high for 4 hours or on low for 8 hours. Stir in the sour cream for the remaining 15 minutes of cooking time. The beef should be falling apart easily with a fork. If it is not, cook in 15-minute intervals until it is soft.
  4. Serve with pasta, rice or mashed potato. Garnish with parsley.

Stovetop method

  1. Return the beef to the pan and add the tomato paste, paprika, Worcestershire sauce and beef stock.
  2. Return to a boil and then simmer on the lowest heat for 1.5 hours, lid on. Stir occasionally. If the sauce is sticking to the base of the pan, add 1/2 cup of water.
  3. Remove the lid and cook for an additional 1 hour to thicken.
  4. The beef should be falling apart easily with a fork. If it is not, cook in 15-minute intervals until it is soft.
  5. Once the beef is soft and melting, stir through the sour cream to create a thick, creamy sauce.
  6. Serve with pasta, rice or mashed potato. Garnish with parsley.

Notes

MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.

Does beef need to be seared before slow cooking? The depth of flavour comes from the browning and caramelisation of the meat first.

Got leftovers? Beef stroganoff makes one of the best pie fillings! Check out these Beef Stroganoff Pot Pies.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 4.15 hours

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