Easy Slow Cooker Beef Stroganoff is super simple, delicious and just packed with flavour. Although coming to you from my U.K kitchen it still has the classic flavours. Sour cream, paprika and mustard make this dish a real crowd pleaser and so easy to throw together in an instant for a fabulous family meal.
Beef Stroganoff is traditionally made with fillet steak but we use braising/chuck steak here for added value and melt in your mouth slow cooker love.
Why is this is the best slow cooker beef stroganoff recipe?
- it is absolutely delicious and super tasty
- it is really easy to throw together, you just put all the ingredients in the slow cooker pot.
- economical
- crowd pleaser
- great for batch cooking
- ideal to leave cooking whilst you are out at work etc
Not having to turn the oven on is a real budget plus and for this reason slow cooker recipes are becoming more and more popular.
Although beef stroganoff is typically made with fillet steak we use stewing/chuck beef here so that it can sit in the slow cooker for a long time and it is obviously cheaper than fillet beef. Hurrah!
Due to it's mild but deep flavours it really is liked by most. I have to remove the mushrooms for my kids but they love it too which really helps the stress levels at meal times. You're welcome.
*Scroll down for a full printable recipe card at the bottom of this post*
Ingredients
- 800 grams (28 oz) beef stewing/chuck steak
- 400 mls triple strength beef stock (3 stock pots)
- 4 tbsp dijon mustard
- 1 tsp paprika
- half the juice of a lemon
- 1 large onion sliced in half moons
- 300 grams (10.6 oz) mushrooms
- 1 tsp garlic paste or similar
- 200 grams (7 oz) sour cream
- 3 tbsp plain flour
- cornflour slurry (1 tbsp cornflour +2 tbsp cold water mixed together in a cup)
Slow Cooker Beef Stroganoff Method
Add the beef to the slow cooker pot and sprinkle on the flour . Mix together so that the flour covers the beef well.
Add the all the rest of the ingredients apart from the sour cream.
Mix the whole lot together.
Put the lid on and cook on Low for 6 hours.
If the stroganoff gravy has not thickened then make a cornflour slurry as above in ingredients. Empty in immediately and stir through to thicken.
Stir through the sour cream and serve.
Any leftovers store in an air tight container in the fridge and reheat till piping hot throughout.
Serving Suggestions
- I like to serve with rice. To make the whole process super, super, super easy then use the microwaveable pocket pouches of ready cooked rice.
- I also love to serve with pasta and my favourite way is with fresh egg tagliatelle but dried works too.
- new potatoes, mashed potatoes, dauphinoise potatoes or jacket baked potatoes would also be a great choice.
- this dish is also a good sunday lunch option especially if you are out and about in the morning and I serve small roast potatoes. It really, really works with the whole crunchy, crispy combo.
- buttered red cabbage just begs to be served alongside.
If you are loving this recipe then you may fancy a look at these.
Slow Cooker Chicken Casserole with Leeks and Bacon
Slow Cooker Beef and Ale Casserole with Dumplings
Slow Cooker Spaghetti Bolognese
Slow Cooker Butternut Squash Risotto
Easy Slow Cooker Beef Stroganoff Recipe
Ingredients
- 800 grams stewing steak chuck
- 400 mls beef stock 3 stock cubes
- 150 mls sour cream
- 300 grams mushrooms
- 1 tsp garlic paste or similar
- 1 tsp paprika
- 4 tbsp dijon mustard
- 1 large onion half moons
- 3 tbsp plain flour
- ½ juice of a lemon
- 1 tbsp cornflour (1 tbsp cornflour +2 tbsp cold water mixed together in a cup) corn starch (optional)
Instructions
- Add the beef to the slow cooker pot and sprinkle on the flour . Mix together so that the flour covers the beef well.
- Add the all the rest of the ingredients apart from the sour cream.
- Mix the whole lot together.
- Put the lid on and cook on Low for 6 hours.
- If the stroganoff gravy has not thickened then make a cornflour slurry as above in ingredients. Empty in immediately and stir through to thicken.
- Stir through the sour cream and serve.
Notes
- I like to serve with rice. To make the whole process super, super, super easy then use the microwaveable pocket pouches of ready cooked rice.
- I also love to serve with pasta and my favourite way is with fresh egg tagliatelle but dried works too.
- new potatoes, mashed potatoes, dauphinoise potatoes or jacket baked potatoes would also be a great choice.
- this dish is also a good sunday lunch option especially if you are out and about in the morning and I serve small roast potatoes. It really, really works with the whole crunchy, crispy combo.
- Reheat leftovers until piping hot.
Nutrition
All nutritional information is approximate and intended only as a guide.
Do let me know if you made this in the comments below. I would love to hear how you got on.
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