The original recipe for this slow-cooker beef stroganoff appeared in the September 2018 BBC Good Food magazine. Beef stroganoff is normally made using steak (fillet/sirloin/ribeye), however, the fact that this recipe uses stewing steak and is cooked in the slow cooker really appealed. I have adapted the recipe slightly, based on reading the reviews for the original recipe - I've added sweet smoked pimenton (or use smoked paprika) and tomato purée which are ingredients i've normally seen in stroganoff recipes and that i've used in my other 2 stroganoff recipes that you'll find links to below.
The end result is beef that is delicious and tender and a stroganoff sauce that has a lovely consistency and is full of flavour...we love it!
Tips
- I cook it on low for 6 hours then follow step 3. The beef is beautifully tender!
- Make the full recipe and freeze any leftovers for another day. Just defrost overnight and then reheat in a pan on the hob.
- This recipe for slow-cooker beef stroganoff is easily adapted if you're cooking for less or more people.
Other Recipes
You might also like to try:
- beef dishes
- chicken stroganoff
- mushroom stroganoff (thermomix)
- slow-cooker korean pulled chicken
- slow-cooker sweet and sour chicken
Latest Recipes
Ingredients
- 700g stewing steak, such as chuck, cut into strips or diced
- salt and freshly ground black pepper
- 1 tbsp vegetable or rapeseed oil , plus a little more if needed
- 2 onions , halved and sliced
- 1 beef stock cube or pot
- 1 tbsp Dijon mustard
- 2 garlic cloves , crushed
- 1 tbsp tomato purée
- 1 tsp sweet smoked pimenton or smoked paprika, plus more to garnish
- 50g butter
- 250g chestnut mushrooms , halved or quartered, depending on size
- 2 tsp cornflour
- 200g soured cream (I used reduced fat to lower the calories!)
To serve:
- tagliatelle, rice or mashed potato
- smoked paprika, to garnish
- small bunch flat leaf parsley, chopped, to garnish
- green vegetables (optional)
- homemade or shop bought crusty bread (optional)
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Turn on the slow cooker. Season the beef with salt and freshly ground black pepper. Heat the oil in a large frying pan on a high heat and add the beef in 2 batches so as not to overcrowd the pan. Cook until deep brown (about 5 minutes for each batch), then transfer to the slow cooker. Add the onion and garlic to the pan and cook for about 3 minutes 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.
- Add the stock cube or pot to the beef, then the mustard, tomato purée, smoked paprika and season with salt and freshly ground black pepper. Add enough water to just cover the beef, stir to combine, put the lid on and cook on low for 6 to 8 hours or high for 5 to 6 hours (see Tips).
- About 30 minutes before serving, melt the butter in a frying pan on a high heat, add the mushrooms and season with salt and freshly ground black pepper. Cook them for about 5 minutes until they are soft and caramelised, then add them to the slow cooker. In a small bowl, mix the cornflour with a little liquid from the stroganoff, then pour it into the frying pan used to cook the mushrooms with 100ml more liquid from the stroganoff bring to a simmer. Once thickened, pour it into the slow cooker with the sour cream. Turn the slow cooker to high (if not already) and cook for another 20 minutes, then check the seasoning and add more to taste, if required. Serve with tagliatelle, rice or mash and garnish with the chopped parsley and a sprinkle of smoked paprika. We enjoy ours with some green vegetables and homemade or shop bought crusty bread on the side to soak up the sauce!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Slow-Cooker Beef Stroganoff
Ingredients
- 700g stewing steak such as chuck, cut into strips or diced
- salt and freshly ground black pepper
- 1 tbsp vegetable or rapeseed oil plus a little more if needed
- 2 onions halved and sliced
- 1 beef stock cube or pot
- 1 tbsp Dijon mustard
- 2 garlic cloves crushed
- 1 tbsp tomato purée
- 1 tsp sweet smoked pimenton or smoked paprika plus more to garnish
- 50g butter
- 250g chestnut mushrooms halved or quartered, depending on size
- 2 tsp cornflour
- 200g soured cream I used reduced fat to lower the calories!
To serve:
- tagliatelle rice or mashed potato
- smoked paprika to garnish
- small bunch flat leaf parsley chopped, to garnish
- green vegetables (optional)
- homemade or shop bought crusty bread (optional)
Instructions
- Turn on the slow cooker. Season the beef with salt and freshly ground black pepper. Heat the oil in a large frying pan on a high heat and add the beef in 2 batches so as not to overcrowd the pan. Cook until deep brown (about 5 minutes for each batch), then transfer to the slow cooker. Add the onion and garlic to the pan and cook for about 3 minutes 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.
- Add the stock cube or pot to the beef, then the mustard, tomato purée, smoked paprika and season with salt and freshly ground black pepper. Add enough water to just cover the beef, stir to combine, put the lid on and cook on low for 6 to 8 hours or high for 5 to 6 hours (see Notes).
- About 30 minutes before serving, melt the butter in a frying pan on a high heat, add the mushrooms and season with salt and freshly ground black pepper. Cook them for about 5 minutes until they are soft and caramelised, then add them to the slow cooker. In a small bowl, mix the cornflour with a little liquid from the stroganoff, then pour it into the frying pan used to cook the mushrooms with 100ml more liquid from the stroganoff bring to a simmer. Once thickened, pour it into the slow cooker with the sour cream. Turn the slow cooker to high (if not already) and cook for another 20 minutes, then check the seasoning and add more to taste, if required. Serve with tagliatelle, rice or mash and garnish with the chopped parsley and a sprinkle of smoked paprika. We enjoy ours with some green vegetables and homemade or shop bought crusty bread on the side to soak up the sauce!
Notes
- I cook it on low for 6 hours then follow step 3. The beef is beautifully tender!
- Make the full recipe and freeze any leftovers for another day. Just defrost overnight and then reheat in a pan on the hob.
- This recipe for slow-cooker beef stroganoff is easily adapted if you're cooking for less or more people.
Leave a Reply