Slow Cooker Beef Stroganoff Recipe
- Prep time: 20 Minutes
- Cook time: 8 Hours
- Total time: 8 Hours & 20 Minutes
- Serves: 6-8
Ingredients
- 500 g (1.1 lb) chuck or rump beef, cut into cubes
- 1 Tbsp sweet paprika
- 1 onion, diced
- 2 tsp garlic, crushed
- 500 g (1.1 lb) mushrooms, halved
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 cup beef stock
Thickener
- 4 Tbsp sour cream
- 2 Tbsp cornstarch
Instructions
- In a bowl, coat the beef with paprika and a pinch of salt & pepper.
- In a frypan over high heat, quickly sear the meat, so it’s slightly browned.
- Once that’s done, add to a slow cooker, the beef, onion, garlic, mushrooms, tomato paste, Worcestershire sauce, and the beef stock.
- Cook on low for 8 hours.
- Lastly, combine the sour cream and the cornstarch. Once combined, add this to the slow cooker and stir in. Allow to cook for a further 15 minutes.
- Season with salt & pepper.
- Serve & Enjoy
Recipe Tips
- If you don’t have any beef stock around, then this can be replaced with water instead. You may find that you will need to add a bit more seasoning at the end of cooking.
- Adding the sour cream at the end will help stop the sauce from splitting throughout the super-long cook time.
- The sour cream and cornstarch mixture should be enough to thicken the sauce to the right consistency. If you feel like it needs more, then just mix some more cornstarch with water or sour cream. Adding powdered cornstarch straight into the sauce may cause it to go lumpy.
- If you prefer a heavier creamier stroganoff, then you can add some cream cheese into the mix as well. I would only add about 100g (4 oz) at the same time as the sour cream. It just comes down to personal preference.
- Should you find that you’re running low on time, you can skip frying the beef. Just add straight into the slow cooker, you may notice the beef will not be as tender and flavorsome.
- Turn the slow cooker to high and reduce the cooking time to just four hours if you need it sooner rather than later.