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.
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.