Slow Cooked Beef Stroganoff Pot Pies
- 1kg cubed chuck steak or gravy beef (or any slow cooker beef)
- 2 tbsp flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1 large roughly diced onion
- 3 garlic cloves roughly chopped
- 500g sliced mushrooms
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 1 tbsp Worcestershire sauce
- 2 cups of beef broth or stock
- 1 cup full fat cream sour cream
- 4 sheets puff pastry thawed
- 1 egg lightly whisked to brush puff pastry
- Salt and sesame seeds to sprinkle on puff pastry (optional)
- 4 small oven proof bowls or ramekins for pies
- Dust cubed chuck steak in salt and pepper (cubes should be roughly 2cm wide, the bigger they are the longer the stroganoff will take to cook).
- Using 1 tbsp of the oil, brown the beef (in batches if you need to) in a large skillet on medium-high heat for between 8-12 minutes. Once cooked, reserve off heat on a plate.
- Using the remaining 1 tbsp of oil, cook the onion and garlic in the same pan on medium heat until softened 2-3 minutes.
- Add the mushrooms and cook a further 2-3 minutes until softened.
- Add flour, stirring continuously for 30 seconds (it will clump up but that’s fine).
Slow cooker method
- Add tomato paste, paprika, Worcestershire sauce and beef broth/stock to your slow cooker, stir to combine.
- Add cooked beef and mushroom mixture, stir gently to combine, don’t worry if the beef isn’t fully covered.
- Cook on high 4 hours or on low for 8 hours. Stir in sour cream in the remaining 15 minutes of the cook. The meat should be falling apart easily with a fork, if it is not (which is rare), increase your cook time by 15 minute intervals, checking in between.
- Serve with pasta, rice or mashed potato. Garnish with parsley if using.
- Return beef to the pan and add 2 cups beef broth/stock, tomato paste, paprika and Worcestershire sauce.
- Return to the boil, then simmer on lowest heat for 1.5 hours, lid on. Stir occasionally, if the sauce is sticking to base of your pan pan add 1/2 cup of water.
- Remove lid and cook for an additional hour to thicken.
- Once the meat is soft and falling apart with a fork, remove off heat, add sour cream and stir to create a thick, creamy sauce.
- Preheat oven to 200c fan forced.
- Fill your bowls/ramekins with the stroganoff. If there is any leftover, see freezing instructions below.
- Lay the puff pastry straight on top of the bowl/ramekin and using your fingers crimp the pastry around the outside of the bowl. You can be as messy as you like, the result is rustic and the twisted pastry looks great.
- Using a pastry brush, brush the tops of the pies with egg and sprinkle with sesame seeds and salt (optional).
- Pop in the oven for 20 minutes or until pastry is golden and flaky.
- Be careful when you take the pies out of the oven – They will be hot! Let them stand for 10 minutes if you can before eating. I serve with steamed vegetables on the side.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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