Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff- a slow cooker version of the classic, creamy Russian stew. Perfect with rice or jacket potatoes.

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Last week I made beef stroganoff, something I haven't eaten for years. I had mushrooms leftover in the fridge and was looking for inspiration on what to use them for, when I remembered stroganoff. The first time I ever had it was at a friend's house when I was a teenager and I remember being very worried when they told me that's what we were having. It sounded strange and unfamiliar! I needn't have worried- it was creamy and delicious. 

Beef Stroganoff is a rich, creamy stew, originally from Russia. The main thing that most people associate with stroganoff is mushrooms, but they weren't in the traditional Russian recipe. It was all about the beef! My slow cooker version of beef stroganoff uses beef stewing steak, onions and mushrooms with beef stock, paprika, thyme and sour cream. I also use a little onion powder but if you don't have it, don't worry, it's not essential.

It's a very simple recipe and perfect served with rice. It's apparently also quite popular to serve over jacket potatoes and, for some reason, in America they love it with egg noodles. My husband is keen to have it with mash, so it seems that it must go with almost anything!

Slow Cooker Beef Stroganoff can be syn-free on Slimming World if you switch the sour cream for Quark and use it for your Hex A.

Looking for more slow cooker beef recipes?

Slow Cooker Beef Goulash
Slow Cooker Vietnamese Style Beef Stew

Make Slow Cooker Beef Stroganoff

beef, stroganoff, mushrooms, slow cooker

dinner, slow cooker

British

Yield: 4Author: The Improving Cook

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff- a slow cooker version of the classic, creamy stew. Perfect with rice or jacket potatoes.

prep time: 10 minscook time: 6 hourtotal time: 6 hours and 10 mins

ingredients:

• 600g beef stewing steak
• 1 onion
• 150g mushrooms
• 200ml beef stock
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp cornflour
• 2 tbsp sour cream

instructions

1. Cut the beef into large chunks and add to the slow cooker.

2. Chop the onions into small chunks and cut the mushrooms into quarters and add to the slow cooker.

3. Add the paprika, onion powder, thyme and the stock and mix through.

4. Cook on low for 6-7 hours or until the beef is soft and almost falling apart. At this point, add the teaspoon of cornflour to the juices and stir to thicken a little. 

5. Add the sour cream and stir through.

6. Leave on low for a few minutes to ensure it's warmed through.

NOTES:

If you don't have cornflour, mix a teaspoon of flour with water into a paste and slowly mix into the juices.

Serve with jacket potatoes or rice.

calories
245

fat (grams)
9

sat. fat (grams)
3

carbs (grams)
6

protein (grams)
34

sugar (grams)
2

Fibre
1

Created using The Recipes Generator