Slow Cooked Beef Stroganoff
Beef stroganoff is jam-packed with rich, creamy mushroom flavour. This simple stew is super affordable and will satisfy any crowd’s hunger. Be sure to mix in your parsley and sour cream just before serving to add both freshness and richness.
This recipe is also a part of our Beef Recipe Collection.
- 400g beef, diced
- 1 onion, diced
- 2 garlic cloves, diced
- 1 beef stock cube
- 1 cup boiling water
- 8 mushrooms, diced
To add in before serving:
- ½ cup sour cream
- 1 Tbsp parsley
- 400g pasta
- 1 broccoli
- Place ingredients in a slow cooker and cook for 4-5 hours on low.
- If there is quite a bit of liquid, thicken with 2 Tbsp flour mixed with a small amount of water and stir through, cook on high for 10-15 mins to thicken up. Add more flour/water mix if needed.
- Mix in sour cream and parsley.
- Serve your beef stroganoff with pasta and steamed broccoli.
- Your slow cooker is your best friend when it comes to saving money on dinner! Cheaper cuts of meat can be slowly transformed into tender, melt-in-the-mouth chunks and you hardly have to do anything.
- To make prep this meal in advance:
- Add 1 cup for boiling water to the beef stock cube and mix. Wait till this has cooled down then put into a zip lock bag.
- Place all the ingredients in a snaplock bag and freeze. Then simply remove from the freezer the night before you want to cook it so it defrosts overnight.
- Will sour cream curdle in the slow cooker?
As long as your slow cooker is finished cooking and the temperature isn’t too high, you should have no problem with your sour cream curdling. If you are concerned about the temperature, wait until you remove the beef stroganoff from the slow cooker to mix in the sour cream.
- What kind of pasta do I serve with beef stroganoff?
Traditionally, beef stroganoff is served with buttered egg noodles, but you can use whatever pasta you prefer for this dish.