Slow Cooked Beef Stroganoff

Comforting and warming beef stroganoff made easy in the slow cooker. Fall apart beef in a creamy, luscious sauce. A classic family favourite which freezes brilliantly and can also be made on the stove top. This is one of my favourite recipes.
beef stroganoff slow cooker
Ingredients
  • 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
  • Pasta, rice or mashed potato to serve
  • 2 tbsp freshly chopped parsley to garnish (optional)
Method
  1. 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).
  2. 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.
  3. Using the remaining 1 tbsp of oil, cook the onion and garlic in the same pan on medium heat until softened 2-3 minutes.
  4. Add the mushrooms and cook a further 2-3 minutes until softened.
  5. Add flour, stirring continuously for 30 seconds (it will clump up but that’s fine).

Slow cooker method

  1. Add tomato paste, paprika, Worcestershire sauce and beef broth/stock to your slow cooker, stir to combine.
  2. Add cooked beef and mushroom mixture, stir gently to combine, don’t worry if the beef isn’t fully covered.
  3. 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.
  4. Serve with pasta, rice or mashed potato. Garnish with parsley if using.

Stovetop method

  1. Return beef to the pan and add 2 cups beef broth/stock, tomato paste, paprika and Worcestershire sauce.
  2. 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.
  3. Remove lid and cook for an additional hour to thicken.
  4. 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.
  5. Serve with pasta, rice or mashed potato. Garnish with parsley if using.

Do you really need to sear meat before slow cooking? Technically speaking, no. However, If you miss this step of searing the beef first, you will not create the same level of intensity in the dish. The depth of flavour comes from the browning and caramelisation of the meat first. It is well worth the extra little bit of effort. If you choose to not sear, you may need to adjust the recipe and leave the meat in the slow cooker a little longer.

Can I freeze beef stroganoff? Absolutely, yes! This is the perfect meal to freeze. Allow the dish to cool and then store in an airtight container, store between 2-3 months. To defrost, allow it to thaw overnight in the fridge and either cook on the stove top or microwave. Alternatively, defrost from frozen in the microwave ensuring you stir halfway and heat until piping hot.

Got leftovers? Beef stroganoff makes one of the BEST pie fillings. Check out my beef stroganoff pot pies.

Share this recipe!

Facebook
Pinterest
Email
Nicole The Simple Housewife Bio

About me

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.

Subscribe to my newsletter

Keep up-to-date with my latest articles, videos and tips.

Search