Description
A hearty and comforting Slow Cooker Beef Stroganoff that’s easy to make and tastes like it took hours.
Ingredients
- 1 tbsp olive oil
- 1.2 kg beef chuck, cut into 3cm cubes
- 1/2 tsp salt and pepper
- 1 onion, chopped
- 2 garlic cloves, minced
- 300g mushrooms, sliced
- 1 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 2 tsp paprika
- 2 beef bouillon cubes, crumbled
- 2 tbsp flour
- 2 cups beef broth
- 3/4 cup sour cream
- Chopped parsley, for garnish
- Cooked pasta, mashed potatoes, or rice to serve
Instructions
- Heat olive oil in a skillet over high heat and sear the beef in two batches until browned. Transfer to slow cooker.
- Lower heat to medium and cook onion and garlic in the skillet for 2 minutes.
- Add mushrooms and cook until soft, about 5 minutes. Transfer to slow cooker.
- Add Dijon mustard, Worcestershire sauce, paprika, beef bouillon, and flour to the slow cooker. Mix until beef is coated.
- Pour beef broth over the beef and stir to combine.
- Cover and cook on low for 8 hours or high for 5 hours.
- Stir in sour cream until smooth. Season with salt and pepper.
- Serve over pasta, rice, or mashed potatoes, garnished with parsley.
Notes
For best flavor, always sear the beef before adding it to the slow cooker. This dish can also be made in a pressure cooker using the sauté function.