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Slow Cooker Beef Stroganoff Recipe

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4.4 from 87 reviews

This Slow Cooker Beef Stroganoff is a rich and comforting dish featuring tender stewing beef cooked slowly with onions, garlic, and a creamy sour cream sauce, complemented by savory garlic butter mushrooms. Perfect for a comforting family dinner, served over pasta, wide egg noodles, or mashed potatoes.

Ingredients

Beef Stroganoff

  • 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
  • 20g / 1 tbsp unsalted butter
  • 1 large onion, halved and sliced into 1cm / 2/5” slices
  • 4 garlic cloves, minced
  • 7 tbsp plain / all-purpose flour
  • 4 tbsp Dijon mustard
  • 1 litre / 1 quart beef stock or broth, reduced salt
  • 1 1/2 cups full-fat sour cream

Garlic Butter Mushrooms

  • 3 tbsp / 45g unsalted butter
  • 700g / 1.2lb mushrooms, sliced into 0.5cm thick slices
  • 3 garlic cloves, finely minced
  • 1/2 tsp salt
  • 1/2 tsp pepper

Serving

  • Pasta, wide egg noodles, or mashed potato
  • Chives for garnish

Instructions

  1. Prepare the beef: Season the beef cubes evenly with 1.5 tsp salt and 1.5 tsp pepper. Heat 2 tbsp oil in a large skillet over medium-high heat and brown the beef on all sides to develop flavor. Remove the beef and set aside.
  2. Sauté onions and garlic: In the same skillet, add 1 tbsp unsalted butter and the sliced onions. Cook until softened and translucent, about 5 minutes. Add 4 minced garlic cloves and sauté for another minute until fragrant.
  3. Make the sauce base: Sprinkle 7 tbsp flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes, then stir in 4 tbsp Dijon mustard. Slowly pour in 1 litre beef stock, stirring constantly to avoid lumps, creating a smooth sauce.
  4. Combine and slow cook: Transfer the browned beef and sauce mixture to a slow cooker. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and sauce thickened.
  5. Prepare garlic butter mushrooms: About 30 minutes before serving, melt 3 tbsp butter in a large skillet over medium heat. Add the 700g sliced mushrooms and sauté until golden and tender, roughly 8-10 minutes. Add 3 finely minced garlic cloves and 1/2 tsp salt and pepper, cooking for another 2 minutes. Remove from heat.
  6. Finish the stroganoff: Once beef is cooked, stir in 1 1/2 cups full-fat sour cream to the slow cooker and mix gently until combined. Adjust seasoning with salt and pepper if needed.
  7. Serve: Spoon the beef stroganoff over freshly cooked pasta, wide egg noodles, or mashed potatoes. Top with the garlic butter mushrooms and garnish with chopped chives for a fresh finish.

Notes

  • For best results, sear the beef before slow cooking to develop deeper flavor.
  • Use full-fat sour cream to ensure a creamy and rich sauce.
  • You can substitute mushrooms with your favorite variety, such as cremini or button mushrooms.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.
  • Adjust seasoning at the end as slow cooking may mellow the flavors.

Find it online: https://justsosavory.com/slow-cooker-beef-stroganoff-recipe/