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Slow cooker beef stroganoff served in a bowl

Slow cooker beef stroganoff

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(27 ratings)

Prep: 20 mins Cook: 5 hrs - 8 hrs, 30 mins

Easy

Serves 4

Cook a version of beef stroganoff that's lighter on the wallet yet full of flavour thanks to slow cooking. Serve with pasta, rice or mashed potato

Nutrition and extra info

  • Freezable

Nutrition: Per serving (5)

  • kcal988
  • fat61g
  • saturates28g
  • carbs76g
  • sugars11g
  • fibre7g
  • protein31g
  • salt1.2g
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Ingredients

  • 750g stewing steak, such as chuck, cut into strips
  • 1 tbsp vegetable or rapeseed oil, plus a little more if needed
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1 beef stock cube, or 1 tbsp liquid stock
  • 1 tbsp Dijon mustard
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g chestnut mushrooms, halved
  • 2 tsp cornflour
  • 200g soured cream
  • small bunch parsley, chopped tagliatelle or mashed potato and a pinch of paprika, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.

  2. Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.

  3. About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.

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Comments, questions and tips

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dorothyr's picture
dorothyr
25th Nov, 2018
1.05
Disappointed in this dish. Nothing like beef stroganoff. No flavour from the sauce. The only upside is the beef is tender. Will not be making this again.
harrisongk
13th Oct, 2018
1.05
I used stewing steak and followed the recipe exactly and the beef just crumbled away to nothing, no substance to it at all. Will not do this recipe again.
emmalh
16th Sep, 2018
5.05
This was a big hit with my family, my hubby was very sceptical as he isn't a fan of slow cooker food but he declared it delicious and 'a keeper' which is praise indeed. The beef was so tender and the sauce rich and creamy, I coated the beef first in well seasoned flour but apart from that made no change to the recipe. Oh except I mixed the cornflour with the 100ml liquid in a jug before putting it in the pan as the first time I tried it with a small amount it just solidified immediately. I cooked it for the full 8 hours on low. Real comfort food and served with mash (made with the left over sour cream and butter), peas and carrots. Yum!
melteaser
5th Sep, 2018
1.05
Big dissapointment. Very easy to make, it was tasty but tasted nothing like stroganoff, just another hearty beef stew. Had hoped I had found a cheaper dinner party alternative to the meal for two I enjoy so much with hubby. Sadly not. Won't be making again.
Cathy Baxter's picture
Cathy Baxter
5th Sep, 2018
5.05
Easy recipe and whole family enjoyed it. I will be making this one again.
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