If you want a delicious meal with very little effort! Make this slow cooker beef stroganoff with mushrooms. With tender juicy chunks of meat in a rich and creamy sauce this dish is full of flavour.
About This Slow Cooker Stroganoff Recipe
- It’s budget friendly using cheap cuts of meat.
- It can be quickly prepared in the morning (or the night before – see notes below), then left to slow cook all day.
- And because, it is slow cooked it is full of flavour and the meat is very tender.
- This is a very generous recipe making it perfect for feeding a small crowd at Christmas, Easter, birthdays or it can be included as part of a party food buffet.
- Or, it can be frozen for those times when you need a quick and easy meal.
Meat – Use a cheap cut of meat that is not too fatty and needs long slow cooking. I used gravy beef, this a boneless cut that comes from the shin and neck area. Not sure about cuts of beef read this article on beef cuts.
Plain Flour (All-Purpose) – The flour is used to add a dry coating to the meat before frying and helps brown the meat. The flour also helps to thicken the sauce.
Salt – For seasoning both the meat and the sauce at the end of cooking.
Butter and Olive Oil – These are used together to brown the meat before placing in the slow cooker.
Don’t skip browning the meat, it gives a nice rich flavour to both the meat and sauce. You can skip the butter and just use olive oil, but you can’t skip the olive oil and just use butter.
Butter on its own burns easily, this can be prevented by using a little olive oil with the butter when frying.
Onion – Use a white or brown onion for flavour. Don’t use red (purple) salad onions as these will add sweetness to the dish.
Garlic – If you don’t like garlic leave it out. If you like a little extra garlic flavour you can add an extra 2-3 garlic cloves.
Red Wine – You don’t need an expensive wine for this. A cheap wine will do, just as long as it tastes good to you. Wine is acidic and it will tenderise the meat as it cooks.
Beef Stock – Use homemade, ready made or make some with beef stock cubes (or powder) and water.
Dried Thyme – This gives an additional flavour, but if you don’t like the flavour of thyme it can be left out.
Mushrooms – I used button mushrooms because, they are readily available here.
Sour Cream – This will give a hint of sourness to the dish along with creaminess.
Philadelphia Cream Cheese – Adds depth and flavour to the dish as well as helps thicken the sauce.
Dry Sherry – Is used to add flavour to the dish.
Worcestershire Sauce – Like the sherry will add to the flavour or the dish.
Step By Step Instructions
Step 1 – Trim away excess fat and thinly slice the meat.
Step 2 – Season the meat on all sizes with a little salt and rub into the meat.
Step 3 – Lay the meat in a single layer on a chopping board. Use a small sieve to sprinkle over some flour, turn the meat over and repeat on the other side.
Step 4 -Gently massage the flour into the meat.
Step 5 – Heat some oil and butter in a fry pan and fry the meat in batches until brown on both sides. Don’t over crowd the pan because, the meat boil in their juices rather than brown. After each batch has browned remove from the fry pan and transfer to the slow cooker.
Step 6 – In the same fry pan add diced onion and fry for 3 – 4 minutes, then add crushed garlic and fry for a few seconds more. Then add the red wine and stock and bring to the boil. As the liquid is coming to a boil, use a wooden spoon to gently scrape and loosen the stuck bits on the bottom of the pan. The pour the liquid over the meat in the slow cooker and add the dried thyme.
Put the lid on the slow cooker and cook until the meat is tender, 3-4 hours on low or 6-8 hours on low.
While the meat is slow cooking prepare the mushroom and cream sauce which will be added later.
You can cook the mushrooms and cream sauce once the meat is in the slow cooker or about one hour before the end of cooking time.
Note: If you make the sauce early in the day, let it cool and put in the fridge until needed.
Step 7 – Brush or wipe the mushrooms to remove any dirt, then thinly slice.
Step 8 – Melt some butter and oil in a large fry pan and add the mushrooms.
Step 9 – Saute until they soften and reduce in size about 5 to 10 minutes.
Step 10 – Sprinkle a tablespoon of plain flour over the mushrooms, mix well and cook for a minute. Reduce the heat and add the sour cream, cream cheese, sherry and Worcestershire sauce mix until evenly combined. Turn of the heat season with salt and pepper.
Step 11 – Pour the mushroom cream cheese sauce into the slow cooker about 20 – 30 minutes before the end of cooking time. Cover and allow to heat though and thicken slightly. Taste and adjust the seasoning before serving.
Step 12 – Serve with pasta, rice or mashed potatoes.
Tips And Frequently Asked Questions
Make Stroganoff on the Stove Top
If you don’t have a slow cooker and would like to make beef stroganoff, try my stove top recipe for beef stroganoff with stew meat.
Tips For Preparing The Night Before Cooking
If you don’t have time in the morning to prepare the meat and sauce for the slow cooker, it can be done the night before.
What you will need to do is make sure that the meat is fully cooked, when you brown the meat, allow it to cool completely then refrigerate.
The stock cooking liquid in step 6 can be made, cooled and refrigerated. For convince you can add the cooked meat to the liquid before putting in the fridge.
The creamy mushroom sauce can also be made the night before, cooled and placed in the fridge overnight.
In the morning add the cooked meat and stock cooking liquid to the slow cooker turn it on and cook for 3-4 hours on low or 6-8 hours on low.
Later in the day and about 30 minutes before the end of cooking time, warm up the cold creamy mushroom sauce either on the stove or in the microwave. Then add it to the slow cooker.
If you add the cold cream mushroom sauce to the slow cooker you need to increase the cooking time because, it would have cooled down the hot sauce in the slow cooker.
Can beef stroganoff with make a day in advance?
Yes, beef stroganoff can be made a day or two in advance. Allow it to cool completely then store in the fridge until needed.
Can beef stroganoff be frozen?
Yes, it can be frozen. Allow it to cool completely, then place in containers, seal and freeze.
How to reheat beef stroganoff?
Cold beef stroganoff can be gently reheated in a pot on the stove. Alternatively, you can use the microwave oven to heat the stroganoff.
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Slow Cooker Beef Stroganoff With Mushrooms
- 6 lt Slow Cooker
- 1.5 kg chuck or gravy beef cut into thin strips
- Salt and pepper
- 3 tablespoons plain flour
- 90 grams butter
- 2 tablespoon olive oil
- 1 large brown onion roughly chopped
- 2 garlic cloves grated or minced
- 1 cup dry red wine
- 2 cups beef stock can use water and stock cubes
- 1 teaspoon dried thyme
- 90 grams butter
- 1 tablespoon olive oil
- 750 grams mushrooms sliced
- 1 cup sour cream
- 60 grams cream cheese cut into small cubes
- 1/4 cup dry sherry
- 2 tablespoons Worcestershire sauce
- 2 extra tablespoons plain flour
- chopped parsley
- Season the beef strips with salt and pepper.
- Place the plain flour into a bowl, roll the steak strips into the flour, shaking of excess flour, put aside.
- Melt half the butter and 2 tablespoon of oil in a large frying pan.
- Working in batches place the floured meat in a single layer in the frying pan. Cook over a medium turning occasionally until the meat is browned on all sides. Remove from the pan and place in the slow cooker.
- In the same fry pan (add a little more oil if needed) add the onion, fry for 3- 4 minutes, add the garlic and cook for a further 30 seconds.
- Add the wine and stock bring to the boil, use a wooden spoon to stir and scrape the bottom of the pan to loosen any stuck bits on the bottom.
- Pour the liquid over the meat in the slow cooker, add the dried thyme. Put the lid on and cook until the meat is tender, 3 – 4 hours on high or 6 – 8 hours on low.While the meat is slow cooking prepare the mushroom and cream sauce which will be added toward the end of cooking time.
- Make Mushroom SauceHeat the butter and oil in a frying pan, add the mushroom slices and saute until they become brown about 5 – 10 minutes. Sprinkle over the remaining flour and cook for a minute. Turn down the heat and stir in the sherry, sour cream, cream cheese and Worchestershire sauce once mixed turn off the heat season with salt and pepper. Note: The mushrooms and cream sauce can be cooked soon after the meat is in to slow cooker or about one hour before the end of cooking time.. If the sauce has been made early in the day, let it cool and put in the fridge until needed
- FinishingMix in the mushroom sauce about 10 – 20 minutes before the end of the cooking time. Cover with a lid and continue to cook for the remaining time.Note: Allow a little extra cooking time, if the sauce was added cold straight from the fridge.
- Taste for seasoning and adjust if necessary.
- Serve over pasta, rice or mashed potatoes and garnish with chopped parsley.