Description
This classic slow cooker beef stroganoff recipe delivers tender, flavorful chunks of beef simmered in a creamy, tangy sauce with sautéed mushrooms and garlic. Perfectly comforting and easy to prepare, it’s ideal for a hearty family dinner served over wide egg noodles, pasta, or mashed potatoes.
Ingredients
Beef and Seasoning
- 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
- 20g / 1 tbsp unsalted butter
Aromatics and Sauce Base
- 1 large onion, halved then sliced into 1cm (2/5”) slices
- 4 garlic cloves, minced
- 7 tbsp plain/all-purpose flour
- 4 tbsp Dijon mustard
- 1 litre / 1 quart reduced salt beef stock/broth
Mushrooms and Finishing
- 1 1/2 cups full fat sour cream
- 3 tbsp / 45g unsalted butter
- 700g / 1.2 lb mushrooms, sliced into 0.5cm thick slices
- 3 garlic cloves, finely minced
- 1/2 tsp salt
- 1/2 tsp pepper
- Chives for garnish
To Serve
- Pasta, wide egg noodles, or mashed potatoes
Instructions
- Season beef: Pat the beef cubes dry with paper towels. Sprinkle evenly with salt and pepper on all sides to enhance flavor before browning.
- Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer and brown on all sides aggressively for about 4 minutes. Remove browned beef and repeat with remaining meat, adding more oil if necessary.
- Sauté aromatics: Allow the pot to cool slightly then melt half the butter. Add minced garlic and sliced onion and cook for about 3 minutes until softened and fragrant.
- Add flour and mustard: Sprinkle flour over the garlic and onions and stir to coat. Add Dijon mustard and mix well; it will look gluey but will dissolve once liquid is added.
- Add beef stock: Slowly pour half the beef stock while stirring constantly to dissolve the flour mixture and avoid lumps. It will thicken quickly. Then add remaining stock, scrape the bottom of the pot and bring to a gentle simmer.
- Cook beef: Transfer the liquid mixture to a slow cooker, then add browned beef. Cook on LOW for 8 hours or on HIGH for 5 hours until beef is tender and falling apart.
- Alternatively stovetop: Add beef back to the pot, cover with a lid, adjust heat to low/medium-low, and simmer gently for about 2 hours, checking at 1.5 hours until beef is tender.
- Instant pot or pressure cooker option: Skip adding flour for gluten free option. Cook on high pressure for 40 minutes using the same method as slow cooker.
- Cook garlic butter mushrooms: Melt half the remaining butter in a large skillet over high heat. Add half the mushrooms and cook until almost golden (about 3 minutes). Add half the garlic, salt and pepper and cook until mushrooms are golden and garlic fragrant. Remove mushrooms and repeat with the remaining butter, mushrooms, and garlic.
- Finish stroganoff: Mix sour cream with 1.5 cups of cooking liquid from the slow cooker. Gently stir this mixture into the cooked beef stew to create a creamy sauce. Then fold in the garlic butter mushrooms carefully to preserve the texture of the beef.
- Serve: Spoon beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with freshly chopped chives and enjoy.
Notes
- Use full fat sour cream for the best rich texture and flavor.
- Patting the beef dry before browning helps develop a deep caramelized crust.
- For gluten free option using pressure cooker, omit the flour and use cornstarch or gluten-free flour as a thickener after cooking if needed.
- The mushrooms cooked separately in garlic butter add a rich umami punch and texture contrast to the creamy stew.
- Adjust seasoning with salt and pepper after adding sour cream if needed, as stock and other ingredients contribute saltiness.
- Prep Time: 20 minutes
- Cook Time: 8 hours 25 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Russian/American
