Last Updated on 5 July, 2026 by Elby | The Tasteful Pantry
Slow cooked beef stroganoff takes everything lovely about the classic creamy mushroom dish and gives the beef time to properly relax. No chewy strips. No frantic last-minute pan juggling. Just tender beef, savoury mushrooms and a rich, creamy sauce that feels like proper comfort food.
This version leans into a low, slow cook so the beef becomes soft and deeply flavoured, while the onions, garlic, mushrooms, paprika and Dijon mustard build into a sauce with plenty of warmth and depth. Sour cream goes in near the end for that familiar stroganoff tang. Serve it with pasta, rice or mashed potato, or use the mushroom sauce over barbecued steak when you want the flavour without the slow-cooked approach.
More Fuss-Free Cosy Dinner Recipes
- Chicken Breasts with Stroganoff Sauce
- Maple Lamb Shanks with Mash
- Creamy Sundried Tomato Chicken
- Balsamic Lamb Shanks
- Rich Beef Curry
- Chunky Beef and Mash Pie
Ingredients for the Slow Cooked Beef Stroganoff Recipe
Beef steak: Lean chuck, blade or rump all work well here. Chuck and blade are lovely for slow cooking because they soften beautifully over time, while rump can also work as long as it is cooked gently and not rushed. Cut the beef into bite-sized pieces so it cooks evenly and is easy to serve.
Onion, garlic and mushrooms: I use brown onion and button or common mushrooms.
Sweet paprika, Dijon mustard, tomato paste and Worcestershire sauce are musts. Adding nice colour, tang and depth of flavour to the dish.
Stock and sour cream form the sauce. The stock gives the beef plenty of flavour as it slowly cooks and the sour cream makes the sauce rich and tangy for a creamy beef stroganoff.
How to Make Creamy Beef Stroganoff
Season the beef with salt and pepper, then brown it in a little oil in a large heavy-based pot. Cook it in batches if needed (especially if you have increased the quantities) so the beef browns instead of steams. Transfer the browned beef to a bowl and set aside.
Melt the butter in the same pot, then cook the onion until softened. Add the garlic and cook briefly, then stir in the mushrooms and cook until they soften and start to brown.
Reduce the heat and stir through the flour and paprika, coating the mushrooms well. Add the tomato paste, Dijon mustard and Worcestershire sauce, then stir until the mixture forms a thick paste.
Gradually pour in the beef stock, stirring as you go so the sauce stays smooth. Return the beef to the pot, including any resting juices, then bring everything to a gentle simmer.
Cover and cook until the beef is tender enough to pull apart easily with two forks. If it still feels firm, keep simmering and check again after a little longer.
Once the beef is tender, stir the sour cream until smooth, then add it to the pot. Simmer gently until the sauce thickens, avoiding a hard boil so the sauce stays creamy.
Taste and adjust the seasoning if needed, then serve the creamy beef stroganoff over pasta, mashed potato or rice. Finish with parsley or chives if using.
Tips for the Best Beef Stroganoff Recipe
- Choose the Right Cut of Beef: Cuts like chuck, rump or blade 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. Some fat is good, but not hard ribbons or strips of it.
- Don’t Skip the Sear: Browning the beef first adds an extra layer of flavour.
- A Lump Free Sauce: Stir the sour cream to loosen it before plonking all of it in the middle of the pot.
- 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.
Slow Cooked Beef Stroganoff is a comfort bowl of food, yet fit for both family and serving for a dinner party. It will definitely hit the spot, without breaking the budget.
Feedback and More: Did you try the Slow Cooked Beef Stroganoff recipe? I’d love to know what you thought. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below. Cheers, Elby!
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Slow Cooked Beef Stroganoff
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 650 grams beef steak - lean chuck, blade or rump, cut into bite-size pieces
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp vegetable oil
- 20 grams unsalted butter
- 1 onion - sliced
- 2 cloves garlic - finely chopped
- 350 grams mushrooms - sliced
- 1 tbsp flour - plain, all purpose
- 1 tsp sweet paprika
- 2 tbsp Dijon mustard
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 500 ml beef stock
- ¼ tsp pepper - extra
- 200 grams sour cream
Serving Options
- pasta or mashed potato
- chopped fresh parsley or chives
Instructions
- Season the beef with the salt and pepper and heat the oil in a large heavy-based pot over medium heat. Add the meat and cook until browned all over. Transfer to a bowl.
- Melt the butter in the same pot and cook the onion for 2 minutes or until softened. Add the garlic and cook for a further 30 seconds.
- Stir in the mushrooms and sauté until they are cooked and starting to brown.
- Reduce the heat to low and stir in the flour and paprika – coating the mushrooms. Add the tomato paste, mustard and Worcestershire and stir to combine. The mix will become a paste.
- Gradually stir in the stock until it is fully incorporated. Add the extra pepper and return the beef to the pot, along with any juices. Bring to a simmer, cover and cook for 90 minutes. Test the readiness of the meat by pulling a piece apart with two forks. It should easily separate and break in two. If there is still some resistance, return the lid and simmer for a further 15 minutes before testing again. Once the meat is pulling apart with little pressure remove the lid.
- Stir the sour cream before adding to the pot, then stir into the sauce until fully combined with no lumps. Simmer gently for a further 15 minutes or until the sauce has thickened to the desired consistency.
- Taste and add additional seasoning, if necessary
Serving
- Serve over pasta, on top of mashed potato or on its own and sprinkle with parsley or chives if desired.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
