Beef stroganoff can't get any easier or tastier than this. Throw the ingredients into your slow cooker and then set and forget as your appliance cooks then delivers a tender beef dinner several hours later. All you have to do is make the mash!
How to make beef stroganoff in the slow cooker: key tips
The crucial element to this dish is prepping the meat well, so that the result is full of flavour and super tender. To do this, you need to brown the beef pieces in a frying pan to seal in the juices and add a little caramelisation. It’s tempting to throw all the meat in the pan at the one time, but please resist – the pieces won’t be able to sear quickly on all sides and will release liquid causing them to stew and become horribly tough and chewy.
A few other ingredients also need to be cooked in the frying pan before adding them to the slow cooker: onion, mushrooms, garlic and flour. The idea is to soften the vegies and also add some caramelisation (flavour!). The garlic is cooked to reduce its pungency and the flour is cooked to eliminate its raw taste.
Key ingredients in beef stroganoff in the slow cooker recipe
Brisket is used for this recipe, as it’s a good cut for slow cooking and will become meltingly tender after cooking for several hours. Other slow-cooker cuts include round steak, blade steak, topside, silverside, skirt steak and shin (gravy) beef.
Beef stock, tomato paste and Worcestershire sauce make up the main sauce components of this dish and, when sour cream is stirred through, becomes the delightfully tangy sauce that we associate with a good stroganoff.
Mushrooms add a gorgeous earthy flavour and are the main veg in this meal. Choose small cup mushrooms and simply chop them in half.
Mashed potatoes is lovely with a beef strog, but you could also serve this dish with steamed rice or cooked pasta.
You might also like these slow-cooked beef classics, including a delicious-looking slow-cooked beef goulash.
This recipe was originally submitted by Lucy Nunes on behalf of Massel. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 650 g beef brisket cut into pieces trimmed
- 2 tbs olive oil
- 2 brown onions thinly sliced
- 3 garlic cloves thinly sliced
- 400 g mushrooms thickly sliced
- 2 tbs plain flour
- 1 tbs sweet paprika
- 1 cup Massel* Liquid Stock Beef Style
- 1 tbs tomato paste
- 1 tbs Worcestershire sauce
- 1 1/2 tbs sour cream
- 1 mashed potato *to serve
- 2 tbs chives finely chopped
*Massel is recommended by Australia's Best Recipes
Method
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Step 1Season beef. Heat 1 tablespoon of oil in a large frying pan over high heat. Cook beef in 2 batches, for 3 minutes each or until browned. Transfer to a 3L (12 cup) slow cooker.
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Step 2Heat remaining oil in same pan over medium-high heat. Cook onion and mushrooms, stirring, for 5 minutes. Add garlic and flour and cook, stirring, for 1 minute. Transfer to cooker with paprika. Combine Massel Liquid Stock Beef Style, tomato paste and Worcestershire sauce in a jug until smooth. Pour over beef. Stir to combine. Cover and cook on high for 4 hours or until beef is tender. Stir in sour cream and season.
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Step 3Serve with mashed potatoes or rice. Sprinkle with chives.
Equipment
- 1 slow cooker
- 1 frying pan
Recipe Notes
How can I prevent the sauce splitting?
Adding cold sour cream to a hot sauce can cause the sauce to curdle, mainly because the sour cream doesn’t contain a lot of fat. However, this is easy to prevent – simply place the sour cream in a jug and stir in a few tablespoons of the hot sauce. This will warm the sour cream a little so that when it’s added to the slow cooker, it won’t curdle.
How long will this beef stroganoff keep?
You can place any leftover cooled strog in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.
Recipe Reviews (4)
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