Use your slow cooker to turn a relatively inexpensive cut of meat into tender and delicious beef stroganoff. Recipe for beef stroganoff in a slow cooker is made with many mushrooms, plus stock, garlic and mustard, and finally sour cream is added just before serving.
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Beef stroganoff usually cooks pretty quickly, but quick-cooking beef usually requires a more expensive cut of meat (tenderloin, tenderloin, or neck).
This beef stroganoff recipe uses less expensive meat (shoulder, brisket). But eventually, you will get a soft and pleasant dish.
Nowadays, beef stroganoff is typically a cream sauce, not cooked in broth. But cream – and especially sour cream – does not withstand slow cooking well. So, for this recipe, the beef is slowly cooked to a nice tenderness in a broth with some bright flavors like Dijon mustard, Worcestershire sauce and lots of garlic. Only after this stage of slow cooking do we add the cream.
You need the broth to just cover the beef and mushrooms, but not too much. If we have too much broth, the sauce will be thinner and the beef will get lost in too much sauce, especially if we add heavy cream and sour cream.
👩🍳 PRO TIP: Mix the sour cream and double (fat) cream together before adding to the slow cooker. Sour cream is less fatty than cream, and the higher fat content of double cream helps to stabilize the sour cream. So, it doesn’t flake when you add it to a hot slow cooker.
🥩 Which cut of beef is best to use?
- Chuck steak (braised steak) – comes from the forequarter – consists of the neck, shoulder, and shoulder parts.
- It is a tough but very flavorful piece of meat. It has a lot of connective tissue that needs a long, slow cooking to break down and become tender.
- Hindquarter (Silverside) – comes from the hindquarter – just above the hind leg.
- This is a leaner, less expensive cut of meat with a slight marbling finish. The lack of fat means it doesn’t have the flavor of a Chuck steak, so make sure you use a good quality stock to cook it with. It is suitable for slow cooking, but needs to be cooked with enough moisture/liquid to prevent it from drying out and becoming tough.
👩🍳 PRO TIP: You can also substitute pork for beef in this recipe, for example, diced pork shoulder is best.
Step-by-step recipe with a photo: beef stroganoff in a slow cooker
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Beef stroganoff in a slow cooker
Use a slow cooker to prepare an exquisite and delicious beef stroganoff recipe. A great dish if you are cooking for a crowd or cooking for several days at once!
Ingredients
- Sunflower oil – 2 tbsp. l.
- Beef – 1.5 kg. (3.3 lbs)
- Flour – 4 tbsp. l.
- Salt – 1 tsp.
- Black pepper – 1 tsp. (freshly ground)
- Onion – 1 pc.
- Garlic – 4 cloves
- Worcester sauce – 1 tbsp. l.
- Dijon's mustard – 2 tbsp. l.
- Beef broth – 600 ml (2 ½ cups), or broth from 2-3 bouillon cubes
- Creamy mushrooms – 300 g (10 ½ oz)
- Corn starch – 1 tbsp. l. – (Optional)
- Fat cream – 120 ml. (½ cup)
- Sour cream – 240 ml. (1 cup (0.24 l))
- A small bunch of fresh parsley
Instructions
Put the chopped beef in a bowl and sprinkle with flour, salt, and pepper and mix everything together.
Heat the oil in a large frying pan (sauté) over high heat (or use the sauté function of your slow cooker if it has one).
Then add half the beef to the pan. Cook for 6–8 minutes, turning regularly, until browned.
When browned, transfer to the slow cooker with a slotted spoon and repeat with the rest of the beef, also adding to the slow cooker at the end.
Reduce the heat in the pan to medium and add the onion. Cook for 3–4 minutes, stirring regularly, until the onion begins to soften.
Add garlic, cook for another minute.
Then add Worcestershire sauce, Dijon mustard, beef stock and mushrooms.
Stir everything together, making sure to remove any bits that may have stuck to the bottom of the pan.
Bring to a boil, mix again and transfer to a slow cooker.
Cook on high for 5–6 hours or on low for 7–8 hours until the beef is tender.
If you want to thicken the sauce a little, make a slurry of cornstarch by mixing it in a cup with 3 tablespoons of water and add to the dish.
Add the cream, slowly stirring the dish.
Add sour cream. And cautiously mix it into the beef sauce, carefully, because the meat will be very tender.
Before serving, top with freshly chopped parsley and sprinkle with black pepper. As a side dish, prepare pasta, mashed potatoes, or buckwheat oatmeal.
Bon appétit!
Notes
You can cook this dish in the oven: cook it for 3 hours at 160 °C (320 °F), adding 240 ml (1 cup) of stock. Check a few times during the last hour and add more stock if the dish starts to look a little dry.
What ingredients can be substituted and with what: Swap the beef for pork (diced pork shoulder works best). You can use ordinary white mushrooms instead of cream mushrooms. Enter vegetables for the recipe – chopped green bell pepper and/or peas are good. Just add them in the last 30 minutes of cooking, so they don't lose their color and turn mushy.
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Nutrition Information
Serving Size
8 - 10 servingsAmount Per Serving Calories 443Total Fat 25gSaturated Fat 10gUnsaturated Fat 1gCholesterol 152mgSodium 733mgCarbohydrates 9gFiber 1gSugar 3gProtein 45g
If you liked this recipe, then check out some other similar recipes: Beef Stroganoff with Mushrooms Recipe or Pork Steak Braised Recipe.
Recipe for beef stroganoff in a slow cooker | All Recipes