Description
This Slow Cooker Beef Stroganoff features tender, fall-apart stewing beef in a rich and creamy sauce with buttery garlic mushrooms. It’s an economical yet luxurious dish that delivers classic comfort food flavors using simple ingredients and convenient slow cooking.
Ingredients
Scale
- 1.75kg / 3.5lb beef chuck or other stewing beef, cut into 4cm / 1.5” cubes
- 1.5 tsp salt
- 1.5 tsp pepper
- 2 tbsp oil
- 20 g / 1 tbsp unsalted butter
- 1 large onion, halved then sliced into 1 cm / 2/5″ slices
- 4 garlic cloves, minced
- 7 tbsp plain / all purpose flour
- 4 tbsp Dijon mustard
- 1 litre / 1 quart reduced salt beef stock / broth
- 1 1/2 cups full fat sour cream
- 3 tbsp / 45 g unsalted butter
- 700 g / 1.2 lb mushrooms, sliced into 0.5cm thick slices
- 3 garlic cloves, finely minced
- 1/2 tsp salt
- 1/2 tsp pepper
- Pasta, wide egg noodles, or mashed potato
- Chives for garnish
Instructions
- Pat the beef cubes dry with paper towels then evenly sprinkle all the salt and pepper over them.
- Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add beef cubes in a single layer without crowding and sear aggressively on all sides for about 4 minutes until browned. Remove browned beef and repeat with remaining beef, adding extra oil as needed.
- Allow the pot to cool slightly, then melt half the butter. Add minced garlic and sliced onion and cook for about 3 minutes until softened and fragrant.
- Sprinkle the flour evenly over the onion and garlic then stir well to combine. Add Dijon mustard and continue stirring; the mixture will become gluey but this is normal and will dissolve in the next step.
- Gradually pour in about half the beef stock while stirring to dissolve the flour mixture completely, whisking if needed to avoid lumps and to create a smooth gravy. Add the remaining stock, stir well scraping the bottom of the pot, and bring to a simmer.
- Transfer browned beef and gravy mixture into a slow cooker. Cover and cook on low for approximately 8.5 hours or until beef is tender and falling apart.
- About 30 minutes before serving, melt the remaining butter in a skillet over medium heat. Add sliced mushrooms, minced garlic, salt, and pepper. Sauté until mushrooms are browned and tender.
- Stir the sautéed mushrooms and sour cream into the slow cooker. Mix thoroughly and cook on low for an additional 20 minutes to heat through without boiling.
- Spoon the beef stroganoff over prepared wide egg noodles, pasta, or mashed potatoes. Garnish with chopped fresh chives and serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 666
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 44 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 59 g
- Cholesterol: 120 mg