Slow Cooked Beef Stroganoff
Slow Cooked Beef Stroganoff is a fool-proof way to cook the classic Russian dish. Gone are the days of overcooked, chewy, hard to swallow beef strips. This nostalgic dish with a modern twist renders succulent beef in a rich and creamy mushroom sauce. Or if you want to try a different method, cook a steak on the barbeque and serve topped with the sauce, like in my Chicken Breasts with Stroganoff Sauce.
The beauty of slow cooking this dish, is the ability to leave the beef to stew for a melt-in-your-mouth tender result. While the sauce, made primarily with onions, garlic, mushrooms, paprika and Dijon mustard, develops a richness in the low, slow cook that’s simply irresistible. The addition of sour cream adds a creamy tanginess, tying the flavours together perfectly.
Tips for the Best Beef Stroganoff
- Choose the Right Cut of Beef: Cuts like chuck, rump or gravy work beautifully, as they become tender with slow cooking. I usually opt for the cheapest cut and preferably one without a huge amount of fat.
- Don’t Skip the Sear: Browning the beef first adds an extra layer of flavour.
- A Lump Free Sauce: Stir the sour cream first to loosen it before plonking all of it in the middle of the pot. Mix by stirring the cream in small circles to gradually incorporate the sauce into the cream.
- Serve with Flair: While pasta is a classic choice, mashed potatoes or rice also make excellent companions. And garnish with freshly chopped parsley or chives for a pop of colour and freshness.
Whether you’re serving it for a family dinner or hosting friends, Slow Cooked Beef Stroganoff is guaranteed to hit the spot without breaking the budget.
Feedback & More
Did you try the Slow Cooked Beef Stroganoff? Let me know in the comments below. Cheers, Elby!
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Slow Cooked Beef Stroganoff
Slow cooking this dish ensures the beef is tender and flavourful. It is a hearty dish made with rich, creamy sauce and is delicious served over pasta or mashed potato.
5
servings15
minutes1
hour40
minutes1
hour55
minutesStop your screen from going to sleep
Ingredients
1 tbsp vegetable oil
650 grams lean beef cut (chuck, blade, rump, etc), cut into 1.5-2cm pieces
1/2 tsp salt
1/4 tsp pepper
20 grams unsalted butter
1 onion, sliced
2 cloves garlic, finely chopped
350 grams mushrooms, sliced
1 tbsp flour
1 tsp sweet paprika
2 tbsp Dijon mustard
1 tbsp tomato paste
1 tbsp Worcestershire sauce
2 cups beef stock
200 grams sour cream
- Serving Options
pasta or mashed potato
chopped fresh parsley or chives
Directions
- Heat the oil in a large pot over medium-high heat. Add the meat and cook until starting to brown. Transfer to a bowl.
- Melt the butter in the same pan and cook the onion for 3 minutes. Add the garlic and cook for a further minute. Add the mushrooms and sauté until they are cooked.
- Reduce the heat to low and stir in the flour and paprika, to coat the mushrooms. Add the tomato paste, mustard and Worcestershire and stir to combine.
- Gradually stir in the stock until it is fully incorporated. Return the beef and any juices to the pot. Increase the heat to bring to the boil and then cover and reduce to a simmer. Cook for 1 hour. Test the meat by pulling a piece apart with two forks. It should easily separate and break in two. If not, return the lid and simmer for a further 15 minutes before testing again.
- Once the meat is pulling apart with gentle pressure, remove the lid and simmer rapidly for 15 minutes.
- Stir the sour cream before adding to the pot, then stir into the sauce until fully combined and no lumps. Simmer for a further 15 minutes or until the sauce has thickened to the desired consistency.
- Serving
- Serve over pasta, mash or on its own and sprinkle with parsley or chives if desired.
Mashed Potato with Garlic & Thyme
Cooks in 25 minutesDifficulty: EasyA delicious creamy mash with a hint of garlic and thyme. An excellent compliment to many dishes.
Chicken Breast with Stroganoff Sauce
Cooks in 30 minutesDifficulty: EasyChicken breasts topped with a creamy and rich stroganoff sauce. The comforting flavours of a classic, with a twist.
