Whenever mushrooms are in abundance in my fridge, I have two go-to recipes – Two Mushroom Risotto and Slow Cooker Beef Stroganoff. Both use a good pile of the mushrooms up and are enjoyed by everyone. In fact, one of my beloved’s favourite dishes is Beef Stroganoff, so it’s always one that is met with an even bigger smile than usual.
Pre-slow cooker days (the dim and dark past), this recipe was cooked just ahead of eating. Nowadays, it’s a slow cooker favourite – put it on in the morning and leave it to bubble and brew along all day. Using the slow cooker means that cheaper cuts of meat can be used too.
The stroganoff is best served with lots of yummy long pasta – spaghetti or fettucine. It is also great with rice and an extra dollop of sour cream never goes astray.
Slow Cooker Beef Stroganoff
2kg chuck or round steak, cut into thin strips
1/4 cup flour
1/4 cup olive oil
3 cloves garlic, crushed
1/2 cup tomato paste
1 cup beef stock
500g mushrooms, sliced
300ml sour cream
Dust the beef in flour, shaking off any excess. Heat a tablespoon of oil in a large frying pan and cook one batch of beef. Be careful not to overcrowd the pan and ‘stew’ the meat, rather than frying it. Cook the rest of the beef in batches and place it all in the slow cooker.
Add all the remaining ingredients, except the sour cream. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.
In the last 30 minutes of cooking, stir through the sour cream and season to taste. Serve with pasta noodles or rice.
The Klutzy Cook Notes
These quantities are for a large slow cooker – 4.5 or 5.5 litres. I have also halved this quantity and done it in a smaller slow cooker and it works just as well.