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Top view of a white speckled bowl filled with slow-cooked beef stroganoff and pasta, showcasing tender beef in a rich creamy sauce alongside twisted pasta noodles, garnished with chopped parsley and served on a wooden table with a checkered napkin and silver cutlery.

Slow-cooked Beef Stroganoff

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5 from 12 reviews

This Slow-cooked Beef Stroganoff is hearty, creamy comfort food made easy. With fall-apart, tender beef and a rich, velvety sauce, it’s a no-fuss, one-pot wonder that’s perfect for busy weeknights, cosy weekends or filling the freezer for future you. Serve it with pasta, mash or rice and you’re sorted.

  • Total Time: 4 hours 25 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 1.2 kg (2 lb 10 oz) chuck (braising/casserole) steak, gravy beef (boneless shin), oyster blade (flat-iron/butler’s steak) or any beef suitable for slow-cooking, cut into bite-sized pieces
  • 1 tsp sea salt flakes
  • ½ tsp cracked black pepper 
  • 2 tbsp olive oil 
  • 1 large onion, finely diced
  • 1 tbsp freshly minced garlic 
  • 500 g (1 lb 2 oz) mushrooms, sliced
  • 2 tbsp plain (all-purpose) flour
  • 2 tbsp tomato paste (concentrated puree)
  • 1 tbsp sweet paprika
  • 1 tbsp Worcestershire sauce
  • 2 cups (500 ml) beef stock
  • 2 tbsp sour cream (must be full-fat, see note 1)
  • Pasta, rice, creamy polenta or mashed potato, to serve
  • 2 tbsp chopped flat-leaf parsley, to serve (optional)

Instructions

  1. Sprinkle the beef with salt and pepper.
  2. Heat 1 tablespoon of the olive in a large, deep, heavy-based pan over medium–high heat. Brown the beef, in batches, for 2–3 minutes on each side, using the remaining oil as needed, until browned and golden. Set aside on a plate. 
  3. To the same pan, add ¼ cup (60 ml) of water to scrape up all the sticky bits from the bottom. Once most of the water has evaporated, add the onion and garlic. Cook, stirring, for 2–3 minutes, or until the onion has softened.  
  4. Add the mushrooms and cook for 2–3 minutes until softened. 
  5. Add the flour and stir continuously for 30 seconds, or until a lumpy paste forms around the onion and mushrooms.

If using a slow-cooker:

  1. Add the tomato paste, paprika, Worcestershire sauce and beef stock to the slow-cooker and stir to combine.
  2. Transfer the cooked beef and mushroom mixture into the slow-cooker and stir gently to combine. Don’t worry if the beef is not completely submerged – it will soften into the sauce as it cooks.
  3. Cook on high for 4 hours or on low for 8 hours. When cooked, the beef should easily pull apart with a fork. If not, continue to cook in 30-minute intervals until soft (if you would like to thicken the sauce, see note 2).
  4. Use a spoon to ladle roughly 1 cup (250 ml) of the sauce into a small bowl. Add the sour cream and mix well to combine. Return the sauce and sour cream mixture to the slow-cooker. Stir to combine (this method will stop the sauce from splitting and the sour cream from curdling). 

If using a pressure-cooker:

  1. Add the tomato paste, sweet paprika, Worcestershire sauce and beef stock to the pressure cooker insert. Stir to combine, then return the beef to the pot along with the mushroom mixture.
  2. Secure the lid and ensure the steam release is set to closed (or in the position for pressure cooking – refer to your manufacturer’s instructions). Cook on high pressure for 35 minutes.
  3. Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure, if needed. Check the beef – it should easily pull apart with a fork. If not, cook for an additional 5–10 minutes at high pressure.
  4. Use a spoon to ladle roughly 1 cup (250 ml) of the sauce into a small bowl. Add the sour cream and mix well to combine. Return the sauce and sour cream mixture to the pressure cooker and stir to combine (this prevents splitting/curdling).
  5. If you’d like the sauce thicker, set the cooker to Sauté (or simmer) and reduce for 5–10 minutes, stirring occasionally, until thickened to your liking.

Or continue with stovetop method:

  1. Add the tomato paste, sweet paprika, Worcestershire sauce and beef stock. Stir to combine, then return the beef to the pan.
  2. Return to the boil, then simmer on the lowest heat for 1½ hours, covered, stirring occasionally. If the sauce is sticking to the bottom of the pan, add ½ cup (125 ml) of water.
  3. Remove the lid and cook for an additional 1 hour to thicken.
  4. When cooked, the beef should easily pull apart with a fork. If not, continue to cook in 15-minute intervals until soft. 
  5. Once the beef is soft and melting, use a spoon to ladle roughly 1 cup (250 ml) of the sauce into a small bowl. Add the sour cream and mix well to combine. Return the sauce and sour cream mixture to the pan. Stir to combine (this method will stop the sauce from splitting and the sour cream from curdling).

To serve

  1. Serve with pasta, rice, polenta or mashed potato, garnished with parsley, if using.

Notes

Note 1 – The sour cream needs to be full-fat, otherwise it can split. You can add up to ½ cup (125 g) of sour cream depending on how creamy you like your stroganoff. 

Note 2 – The slow-cooker method will produce a thinner, soup-like sauce consistency. If you would like to thicken the sauce, transfer it to a large, deep, wide, heavy-based pan over medium–high heat and simmer for 8–10 minutes, or until thickened to your liking. Stir occasionally to avoid catching.

 

Make ahead 

This recipe is perfect for getting ahead on busy weeks. Here is how to best prepare it: 

  • Fully cook the stroganoff – but leave out the sour cream if you’re making it ahead – and store it in the fridge for up to 3 days, or freeze it for up to 3 months.
  • It’s best to leave the sour cream out before freezing, as dairy can split or become grainy when reheated from frozen. Instead, stir the sour cream through after reheating, just before serving.
  • To freeze – Cool the cooked stroganoff completely, then transfer to an airtight, freezer-safe container or snaplock bag. Label with the date.
  • To thaw – For best results, thaw overnight in the fridge.
  • To reheat – Gently reheat on the stovetop over low heat, stirring occasionally until piping hot. Alternatively, microwave in short bursts, stirring in between. Once hot, stir through the sour cream.

This make-ahead version is perfect for meal prep days or stocking the freezer for no-cook nights.

Leftovers:

Leftover beef stroganoff keeps and reheats beautifully with just a couple of things to keep in mind:

  • Fridge – Store leftovers in an airtight container for up to 3 days.
  • Freezer – For best results, follow the make ahead instructions above if freezing. 
  • To thaw – Thaw completely in the fridge overnight.
  • To reheat – Microwave in short bursts or gently warm on the stovetop, stirring occasionally, until steaming hot. 
  • Hot Tip – Leftover stroganoff makes an amazing pie filling – try these Beef Stroganoff Pot Pies.
  • Author: Nicole
  • Prep Time: 10 minutes (plus optional overnight defrosting if frozen)
  • Cook Time: 4 hours 15 minutes (slow cooker on high)
  • Category: Beef
  • Method: Slow Cooker, Stovetop, One Pot
  • Cuisine: Russian-inspired

Find it online: https://simplehomeedit.com/recipe/slow-cooked-beef-stroganoff/