I am a huge fan of beef stroganoff, but I’ve never shared my favourite recipe for it – until now! I just love this easy peasy slow cooker take on a classic recipe. It includes some of my favourite flavours – beef, mushrooms, garlic, paprika and sour cream! It’s definitely one of my all time favourite recipes and a big hit in our house. Once you’ve made stroganoff in the slow cooker, you won’t want to do it any other way.
I have been making beef stroganoff for years but since using my slow cooker method, I seldom cook it any other way. One of the greatest things about slow cooking beef is that it guarantees juicy tenderness and you can use tougher cuts of beef, I use beef stew meat as this type of well marbled meat will turn out meltingly tender after a long trip through the slow cooker.
Perhaps one of the most compelling reasons I love my slow cooking method is because it’s so easy and hassle-free. Once the prep work is done and all the ingredients are in the slow cooker, you can safely leave it to simmer away for hours until it’s ready. You can choose to make your meal at a time that works for you — whether it’s the first thing you do that morning, or the last thing you do the night before — and get on with the rest of your day, secure in the knowledge that dinner is taking care of itself.
If you are not a fan of beef, try this stroganoff with pork instead, or if you would prefer a veggie version, increase the quantity of mushrooms and it’s a perfect hearty veggie dish.
So let’s get cooking or easy Slow Cooking I should say....
INGREDIENTS:
Serves 6
3 Tbsp butter
2 lb beef stewing meat
1 chopped onion
2 cloves garlic, finely chopped
1 punnet sliced fresh mushrooms
4 Tbsp Creme fraiche or Cream cheese
1 container (8 oz) sour cream
2 Tbsp Worcestershire sauce
8/10 small gerkins
1 Tsp paprika
1 Tbsp mustard
1 Tbsp tomato purée
450ml of beef stock
Cornflour 1 Tbsp mixed with 1 spoon of juice from slow cooker and put in at end.
METHOD :
1. Season beef with salt & pepper. In a skillet or frying pan, melt 1/2 the butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned and pop into slow cooker.
2 Fry mushrooms with rest of butter for 2 minutes. Add to slow cooker.
3. Add in all the sauces and gerkins to slow cooker and mix well through with the stock.
3 Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
4 Toward the end mix together cornflour, cream cheese and sour cream. We need to temper this mixture so it doesn’t curdle when we add to the heat by stirring a little of the hot liquid into it and then adding the warmed mixture to the Slow cooker.
We are ready to serve over rice or pasta.
Its just so simple....and even nicer the next day 😋
Enjoy and Thank you for reading!!!
Tried this recipe?
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