This slow cooker beef stroganoff recipe transforms budget-friendly chuck steak into beautifully tender meat.
When making this beef stroganoff, slow cooker is one method. But if you prefer, you can cook the stroganoff in a Dutch oven or other cast iron casserole dish in a 150C oven for 2 hours.
Stroganoff goes well with pasta, rice or mashed potato.
Looking for a different stroganoff recipe? This one uses beef rump steak and takes only 25 minutes to make. Or try this vegetarian mushroom stroganoff.
Ingredients
Method
Trim beef to remove any excess fat; cut into 4cm pieces.
Heat the oil in a 5-litre (20-cup) slow cooker on sear (HIGH) setting. Cook beef, in batches, turning, for 5 minutes or until well browned. Remove from cooker.
Add shallots, mushrooms (halve some mushrooms, if you like) and paprika to slow cooker; cook, stirring, for 2 minutes or until fragrant. Return beef to cooker. Add stock and thyme. Adjust setting to LOW; cook, covered, for 9 hours 30 minutes or until beef is very tender.
Stir in crème fraîche; cook for a further 1 minute or until heated through. Season to taste.
Serve stroganoff drizzled with extra crème fraîche and sprinkled with extra paprika.
To easily peel this quantity of shallots, place them in a heatproof bowl; pour over boiling water to cover. Set aside until cool enough to handle. After trimming the ends, the skins should slip off.
Test Kitchen tip
