Slow Cooker Beef Stroganoff made from scratch with mushrooms and sour cream, the classic stroganoff recipe but cooked in a crockpot to get the beef super tender that it simply melts in your mouth. An absolute family favourite dish that is super simple to make, and full of flavour.
Another classic recipe made in the slow cooker, and another successful dish that went down a treat with us. I've been cooking quite a lot of beef recipes lately, which is a change from chicken breast, which I seemed to cook again and again for a long time. I admit I tend to cook with pretty much the same ingredients until I get bored of them.
Not to worry, I'm pretty sure I'll come back to chicken pretty soon. Actually, my first take on the famous stroganoff was the delicious and Healthy Chicken and Mushroom Stroganoff. A big hit with us, and this time I had to try the beef version, but in a crock pot.
I've said it time and time again, the crock pot is one great invention, especially if you want to cook beef to perfection, and without much effort too. It simply melts in the mouth, and the flavours are so deep and rich, just what proper food should taste like. Let's see how to make this fantastic crock pot beef stroganoff.
How to make beef stroganoff in the slow cooker
The beauty about using a crock pot is that you need not worry about stirring, adding stock all the time, and keeping an eye on the clock if you need to rush somewhere. You just set it on, and come back to a ready meal.
- season the beef chunks with salt and pepper, heat up the oil in a pan, and brown the beef
Not a compulsory step, but browning the meat brings extra flavour, so I tend to do it more often than not. Raw meat is ok in the slow cooker, so it's only a matter of taste if we sear the meat or not.
- remove the beef from the pan and transfer it to the slow cooker
- peel and chop the onion and garlic, and add them to the same pan where the beef has been browned. Fry gently on a low to medium heat until the onions are soft
You can add more oil if necessary, but frying in the same pan means all the juices left from then beef will be soaked up by the onions and garlic. If we can get more flavours, why not?
- add the fried onions and garlic to the crock pot together with the mushrooms, bay leaves and beef stock
- leave to cook on high for 5-6 hours or on low for 7-8 hours until the beef is tender
- combine the cornflour with water, and add it to the crock pot together with the sour cream and leave to cook for an extra 20 minutes
How to add sour cream to a hot dish
Note! Make sure the sour cream is at room temperature before adding it to the slow cooker. If it's still cold from the fridge, add one tablespoon of the liquid in which the stroganoff has cooked at a time, until you get a warm sour cream, then add it to the crock pot. If the sour cream is too cold, it could curdle when added to the hot liquid.
- season to taste and garnish with fresh parsley
- serve it on its own for a low carb option, or with pasta, noodles, rice or any pulses of your choice
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Slow Cooker Beef Stroganoff with mushrooms and sour cream, the classic stroganoff recipe but cooked in a crock pot to get the beef super tender that it simply melts in your mouth. An absolute family favourite dish that is super simple to make, and full of flavour.
- 1 lb beef chunks (450 g)
- 2 cups mushrooms
- 1 large onion
- 3 cloves of garlic
- ¼ cup sour cream
- 1 tablespoon cornflour (cornstarch)
- 2 bay leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon vegetable oil
- 2 tablespoon chopped parsley
- 1 cup beef stock (broth)
Heat up the oil in a frying pan.
Season the beef with salt and pepper, and fry until brown.
Remove from the pan and transfer to the slow cooker.
Peel and slice the onion and garlic, and fry in the same pan the beef has been seared.
Transfer to the crock pot together with the mushrooms cut into quarters (or half, depending on the size).
Add the beef stock and bay leaves and leave to cook on high for 5-6 hours or on low for 7-8 hours.
Once the beef is tender, mix the cornflour with 2 tablespoons of cold water, and add it to the slow cooker together with the sour cream.
Leave to cook for a further 20 miunutes or more until the sauce thickens to the desired consistency.
Garnish with fresh parsley.
Note! Make sure the sour cream is at room temperature before adding it to the slow cooker. If it's still cold from the fridge, add one tablespoon of the liquid in which the stroganoff has cooked at a time,until you get a warm sour cream, then add it to the crock pot. If the sour cream is too cold, it could curdle when added to the hot liquid.