Prep Time:
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Creamy, comforting, and packed with flavour, this slow cooker beef stroganoff takes an inexpensive cut of meat and turns it into tender beef! Accompanied with a creamy sauce and tasty mushrooms, it really is the definition of comfort food.
Ingredients
- ¼ cup flour
- 1 teaspoon black pepper
- 800g (1.7 lbs.) beef chuck, cut into strips
- 1 tablespoon butter
- 1 tablespoon oil
- 250g (9oz) mushrooms, sliced
- 3 cloves garlic, minced
- 1 large onion, finely diced
- ½ cup white wine
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 2 cups (500 ml) beef stock
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
- 1 cup (250 ml) sour cream
- Optional – Fresh parsley, chopped (for garnish)
Instructions
- Sprinkle the flour and pepper over the beef.
- Heat the butter and oil in a large frying pan over medium-high heat and sear the beef (optional but recommended) in batches. Transfer to your slow cooker.
- Add the mushrooms to the frying pan and brown over high heat for 2-3 minutes, then add the garlic and cook for one minute. Transfer to the slow cooker.
- Add the onion, white wine, mustard, soy sauce, beef stock, paprika and salt.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until beef is tender.
- About 30 minutes before serving, mix cornstarch and water in a small bowl and stir it into the slow cooker. Cook for another 30 minutes until thickened.
- Just before serving, stir in sour cream until well combined. Taste and adjust seasoning if needed.
- Spoon over pasta, rice, or mashed potatoes. Sprinkle with fresh parsley and enjoy!