Beef and Mushroom Stroganoff (Slow Cooker)
Layering flavour in the pan before using the slow cooker ensures maximum flavour and ultimate tenderness in this tasty Beef and Mushroom Stroganoff recipe.
Ingredients
- 500 g cubed beef
- 2 tablespoon plain flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon olive oil
- 30 g salted butter
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 2 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon mixed herbs
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 vegetable stock cube
- 150 ml water
- 250 g chestnut mushrooms sliced
- 200 g button mushrooms halved
- 50 ml double cream heavy cream
- 100 ml soured cream
Instructions
- Add 500 g cubed beef to a bowl with 2 tablespoon plain flour, 1 teaspoon salt and 1 teaspoon black pepper - mix through so the flour fully coats the beef
- To a pan, add 2 tablespoon olive oil, 30 g salted butter and 1 onion (finely chopped) and cook until softened
- Once softened, add 2 garlic cloves (finely chopped) and cook for 1 minute before adding 2 teaspoon paprika, 1 teaspoon smoked paprika and 1 teaspoon mixed herbs
- Add 1 tablespoon dijon mustard, stir through to combine then add everything into the slow cooker
- Brown off 500 g cubed beef in a frying pan (do not overcrowd the pan as we want the beef to get a nice coating and caramelise, as this is where the flavour comes from, so do in two batches if necessary), add more oil if necessary, then add the beef to the slow cooker as well
- Add 1 tablespoon Worcestershire sauce to deglaze the pan with the beef (scrape off any meaty bits) then add to the slow cooker
- To fully ‘clean’ the pot of any remaining flavour, add 1 vegetable stock cube dissolved in 150 ml water to scrape any last remnants and then pour all of it into the slow cooker with chopped 250 g chestnut mushrooms and halved 200 g button mushrooms
- Place lid on slow cooker and cook on ‘Low’ for 6-8 hours or ‘High’ for 3-4 hours
- Finally, stir through 100 ml soured cream and 50 ml double cream - switch slow cooker to ‘High’ (if not already) then cook for 30-60 minutes with lid off until you reach desired consistency and depth of flavour (this step will thicken the sauce slightly)
- Season to taste with more salt and pepper if required and serve with rice or chips
Nutrition
Calories: 508kcalCarbohydrates: 14gProtein: 31gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 135mgSodium: 1003mgPotassium: 1034mgFiber: 2gSugar: 5gVitamin A: 1285IUVitamin C: 4mgCalcium: 100mgIron: 4mg
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