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A bowl of beef stroganoff served on pasta.

Slow Cooker Beef Stroganoff - AU Cups

Robyn
This slow cooker beef stroganoff with melt in the mouth chunks of beef in a rich and creamy sour cream mushroom gravy is comfort food at its best!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course dinner
Cuisine International
Servings 6 -8 people
Calories 583 kcal

Equipment

  • large frying pan / saute pan
  • slow cooker or Crockpot

Ingredients
  

  • 1.3 kg beef chuck steak or other stewing beef
  • 3 tablespoons plain flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • pinch nutmeg
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 300 g small mushrooms thickly sliced
  • 4 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh thyme
  • 2 c beef stock
  • ⅓ c sour cream plus extra to serve
  • fresh parsley or chives to serve, optional
  • Boiled rice, pasta, or mashed potato to serve

Instructions
 

  • Trim the beef and cut into 1.5 inch / 3.5 cm cubes.
  • In a large bowl whisk the flour with the salt, pepper and nutmeg. Toss the beef cubes in the flour.
  • Add 1 tablespoon of oil to a large frying pan / sauté pan over a high heat sauté the beef cubes until brown all over – this takes around 4-5 minutes. Remove from the pan with a slotted spoon and place in the slow cooker.
  • Turn the heat down then add the other 1 tablespoon oil to the sauté pan / frying pan and sauté the onion and mushrooms for 5 minutes.
  • Add the minced garlic and cook for 1 minute.
  • Take the pan off the heat and stir in the Dijon mustard, thyme and beef stock. Pour this mixture over the beef in the slow cooker.
  • Cook on low for 8 hours, until the beef is tender.
  • Once the beef is tender, add the sour cream: in a small bowl mix the sour cream with 3 tablespoons of the hot stroganoff sauce. Gently stir this back in the stroganoff, taking care as the beef will be delicate.
  • Check for seasoning.
  • Serve over rice, noodles, pasta or mashed potato potatoes, sprinkled with freshly chopped parsley or chives.

Notes

STORAGE
Fridge: refrigerate leftover stroganoff in an airtight container or tightly covered bowl for up to 3-4 days.
Freezer: sour cream tends to separate after freezing, so I recommend you don’t freeze this recipe, or make it with heavy cream instead. If you are planning to freeze this recipe, don’t add the sour cream. Mix it in when defrosted and reheating (or use heavy cream instead).
To reheat: reheat over a gently heat either in the microwave or stove top until heated through. The sour cream can separate slightly but it will still taste good.
 
INGREDIENTS
  • Beef – use a stewing beef that needs a long cooking time, such as beef cheeks, gravy beef or chuck steak / chuck beef. You can also use brisket, but it tends to not be as juicy.
  • Nutmeg – or substitute with a small pinch of allspice.
  • Mushrooms – I’ve used white button mushrooms here, but you can use Swiss brown mushrooms, or chestnut mushrooms.
  • Beef stock – you can substitute with chicken stock, however the overall flavour of the stroganoff won’t be as rich.
  • Dijon mustard – this is a traditional flavour in beef stroganoff.
  • Fresh thyme – you can use ½ teaspoon dried thyme, or substitute with a small sprig of rosemary.
  • Sour cream – use full fat sour cream, lower fat sour cream is more likely to curdle. You can substitute with heavy cream / double cream, or use full fat yogurt for a lighter beef stroganoff.

Nutrition

Calories: 583kcalCarbohydrates: 10gProtein: 45gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 155mgSodium: 651mgPotassium: 1063mgFiber: 2gSugar: 3gVitamin A: 231IUVitamin C: 7mgCalcium: 71mgIron: 6mg
Keyword slow cooker beef stroganoff

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