Description
A comforting and flavorful Slow Cooker Beef Stroganoff recipe that features tender beef in a creamy sauce, served over noodles or mashed potatoes. This classic dish is perfect for a cozy family dinner or gathering.
Ingredients
Units
Scale
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
- 20 g/ 1 tbsp unsalted butter
- 1 large onion, sliced
- 4 garlic cloves, minced
- 7 tbsp plain flour
- 4 tbsp Dijon Mustard
- 1 litre/ 1 quart reduced-salt beef stock/broth
- 1 1/2 cups full-fat sour cream
Garlic Butter Mushrooms:
- 3 tbsp/ 45 g unsalted butter
- 700 g/ 1.2 lb mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
Serving:
- Pasta, wide egg noodles, mashed potato
- Chives for garnish
Instructions
- Season beef: Pat dry, then sprinkle with salt and pepper.
- Brown beef: Sear beef until browned. Repeat with remaining beef.
- Sauté aromatics: Cook garlic and onion until softened.
- Add flour: Stir in flour and mustard until gluey.
- Add stock: Pour in stock gradually, stirring until thickened.
- Cook using chosen method: Slow cook in slow cooker, on stove, or in Instant Pot.
- Garlic Butter Mushrooms: Sauté mushrooms with garlic, salt, and pepper in butter.
- Finishing stew: Mix sour cream with liquid from slow cooker, then stir into stew. Add mushrooms. Serve over noodles, pasta, or mashed potato, garnished with chives.
Notes
- Use economical stewing cuts like chuck or boneless beef ribs for best results.
- Mix sour cream with stew liquid to prevent specks in sauce.
- For Instant Pot, skip flour and use gluten-free option in note 5.
- Add extra water if needed to adjust sauce thickness.
- Leftovers can be transformed into a pie or frozen for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
