Slow Cooker Beef and Mushroom Stroganoff is a hearty and warming dish, perfect for a cold winter nights.
It consists of tender chunks of beef and mushrooms in a rich cream sauce, creating a delightful combination of flavours and textures.
The dish can be easily prepared in a slow cooker, making it a convenient option for busy days. Also, it is versatile and can be served in various ways. You can partner this with noodles or rice, or eat it as it is (if you want.)
Simply brown the beef, add the mushrooms and other ingredients to the slow cooker, and let it do its work.
In just a few hours, you’ll have a delicious meal that’s sure to please the whole family.
Slow Cooker Beef and Mushroom Stroganoff
6
servings15
minutes8
hours450
kcal8
hours15
minutesSlow Cooker Beef and Mushroom Stroganoff’s great for being prepared in the morning and then being left to cook for the day – as it takes 8 hours to cook.
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Ingredients
0.75 cup Flour
0.5 tsp Mustard Powder
250 gram Mushrooms-sliced
0.25 cup White wine
2 number Brown Onion -thinly sliced
1 tbsp Salt and Pepper to taste
1 number Beef Stock (300 millilitre)
1 number Sour cream (250 millilitre)
1 number Steak (1000 grams)-round or gravy
Directions
- Cut the beef into thin strips (if the meat has been previously frozen, it’s easier to do this before it has fully defrosted).
- In a bowl, mix together 1/2 cup of flour, the mustard powder and salt and pepper to taste.
- Toss in the beef strips and bread them evenly.
- Place the coated strips in the bottom of the slow cooker.
- Cover the meat with the sliced onion and mushrooms and pour over the beef stock and white wine.
- Cover and cook on low for 8 hours.
- 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.
- Serve the slow cooker beef stroganoff over cooked thick egg pasta noodles or rice
Notes
- Slow Cooker Beef Stroganoff is suitable to freeze for up to six months. Just allow to cool then place it in an airtight container to freeze. When defrosted, complete steps 7 and 8 as the sour cream tends to split once frozen and defrosted.
Slow Cooker Beef and Mushroom Stroganoff tastes great and is a good meal to have on a special occasion.
The combination of beef, mushroom, and sour cream is just so divine that no one will ever dare to ignore this!
Whether shared with loved ones on a special occasion or enjoyed as a comforting meal during chilly evenings, Slow Cooker Beef and Mushroom Stroganoff is a delightful addition to any dining experience.
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