Slow cooker beef and mushroom stroganoff

    8 hours 25 min

    A beef stroganoff recipe with fresh mushrooms, herbs and soured cream. Using a slow cooker makes it even easier! Serve with mash or freshly cooked pasta.

    34 people made this

    Serves: 4 

    • 450g beef chuck or shin, thinly sliced
    • 225g sliced fresh mushrooms
    • 150g chopped onion
    • 2 tablespoons Dijon mustard
    • 2 tablespoons chopped fresh parsley
    • 3 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried dill
    • 1/2 teaspoon freshly ground black pepper
    • 3 tablespoons plain flour
    • 250ml beef stock
    • 225g soured cream

    Prep:15min  ›  Cook:8hr  ›  Extra time:10min resting  ›  Ready in:8hr25min 

    1. Place beef, mushrooms, onion, mustard, parsley, garlic, salt, dill and black pepper into a slow cooker; stir well.
    2. Place flour in a small bowl; gradually add stock, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until beef is tender, 7 to 8 hours.
    3. Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in soured cream. Serve over pasta.

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