This recipe for slow-cooked beef stroganoff is the perfect example of how meat turns out much more tender when using a crock pot (slow cooker). Not only is the meat better in a slow cooker but the sauce is richer and infuses the meat.
Slow cooking this stroganoff will develop rich meaty flavors. The time at such a low heat also allows the connective tissue in the meat to break down as opposed to the stove that can leave the meat tough and unpalatable.
Slow Cooked Beef Stroganoff Ingredients
- 600 g Blade Steak cut into strips 1.5cm thick approx
- 200 g onion
- 200 g button mushrooms sliced
- 200 g field mushrooms sliced
- 6 cloves garlic grated
- 400 ml beef stock
- 2 Tbs tomato paste
- 1 tsp mustard powder
- 5 sprigs thyme or 1 sprig rosemary
- salt and pepper to taste
- 125 g sour cream
- 1/4 cup cornflour
- 1/2 cup white wine
- 1/2 cup chopped parsley
How To Make Beef Stroganoff In The Slow Cooker
- Add the beef, onion, garlic, mushroom, beef stock, tomato paste, mustard, thyme, and salt to a large capacity slow cooker.
- Combine the ingredients and cook on low for between 8- 10 hours depending on the time you have available.
- Once the stroganoff is cooked combine the wine and cornflour in a cup.
- Mix until a smooth paste is formed. Add the cornflour paste to the stroganoff and stir until the dish thickens.
- Stir through the sour cream and served topped with parsley.
You can rush the dish along, a little by cooking it on high. It will then take just 5 hours in the slow cooker.
Personally, I like to give the beef stroganoff all day in the slow cooker to get the best out of the recipe. Just put the stroganoff ingredients in the slow cooker and go about your day, when the family comes home they’ll be greeted with the rich aroma of a hearty meal.
Beef Stroganoff Slow Cooker Recipe
Ingredients
- 600 g Blade Steak cut into strips 1.5cm thick approx
- 200 g onion
- 200 g button mushrooms sliced
- 200 g field mushrooms sliced
- 6 cloves garlic grated
- 400 ml beef stock
- 2 Tbs tomato paste
- 1 tsp mustard powder
- 5 sprigs thyme or 1 sprig rosemary
- salt and pepper to taste
- 125 g sour cream
- 1/4 cup cornflour
- 1/2 cup white wine
- 1/2 cup chopped parsley
Instructions
- Add the beef, onion, garlic, mushroom, beef stock, tomato paste, mustard, thyme and salt to a large capacity slow cooker.
- Combine the ingredients and cook on low for between 8- 10 hours depending on the time you have available.
- Once the stroganoff is cooked combine the wine and cornflour in a cup. Mix until a smooth paste is formed.
- Add the cornflour paste to the stroganoff and stir until the dish thickens.
- Stir through the sour cream and served topped with parsley.