Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff is great for being prepared in the morning and then being left to cook for the day – as it takes 8 hours to cook. It tastes great and is a good meal to have on a…

Recipe Photo

Slow Cooker Beef Stroganoff is great for being prepared in the morning and then being left to cook for the day – as it takes 8 hours to cook.

It tastes great and is a good meal to have on a special occasion.

serves
6
time needed
prep cook
ingredients
9
difficulty
easy
rating (click to rate)
3.7 based on 20 ratings, click to rate

Ingredients

  • 3/4 cup Flour
  • 1/2 tsp Mustard Powder
  • 2 Brown Onion thinly sliced
  • 250 grams Mushrooms sliced
  • 1/4 cup White Wine
  • 1 kg Steak round or gravy
  • 300 ml Beef Stock
  • 250 ml Sour Cream
  • Salt And Pepper To Taste

Method

  1. Cut the beef into thin strips (if the meat has been previously frozen, its easier to do this before it has fully defrosted).
  2. In a bowl mix together 1/2 cup of the flour, the mustard powder and salt and pepper to taste.
  3. Toss in the beef strips and bread them evenly.
  4. Place the coated strips in the bottom of the slow cooker.
  5. Cover the meat with the sliced onion and mushrooms and pour over the beef stock and white wine.
  6. Cover and cook on low for 8 hours.
  7. Just before serving, combine the remaining flour with the sour cream and stir through the mixture - this will thicken and make the beef lovely and rich.
  8. Serve the slow cooker beef stroganoff over cooked thick egg pasta noodles or rice.

Notes

Recipe Hints and Tips:

  • Slow Cooker Beef Stroganoff is suitable to freeze for up to six months, if you are freezing once you have cooked it for the 8 hours allow to cool then place in an airtight container to freeze. When defrosted complete steps 7&8 as the sour cream tends to split once frozen & defrosted.

We also have a terrific traditional beef stroganoff, sausage stroganoff and a chicken stroganoff recipe.



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