Easy Slow Cooker Beef Stroganoff Recipe

beef stroganoff on tagliatelle in a white bowl on a white work surface with a grey napkin to the side with a knife and fork on top. There is parsley sprinkled on top. A small white bowl of paprika is at the top of the bowl

Easy Slow Cooker Beef Stroganoff Recipe

This is just the best slow cooker beef stroganoff recipe. It's mild but deep flavours make this a real family favourite and just so easy to throw in the slow cooker pot.

Course Main Course

Cuisine russian

Prep Time 10

Cook Time 6

Servings people

Calories 600kcal

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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)

Metric - U S Customary

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