Description
A hearty slow cooker beef stroganoff that’s easy to make and perfect for a cozy dinner.
Ingredients
- 1 kg braising steak or chuck steak, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 2 tbsp plain flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 400g chestnut mushrooms, sliced
- 1 tbsp tomato purée
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 750ml rich beef stock
- 2 bay leaves
- 150ml soured cream or full-fat crème fraîche
- A large handful of fresh flat-leaf parsley, chopped
Instructions
- Pat dry the beef cubes with a paper towel.
- In a mixing bowl, toss the beef with the flour, salt, and pepper until evenly coated.
- Heat the olive oil in a large frying pan over medium-high heat and sear the beef on all sides until well-browned.
- Transfer the beef to the slow cooker pot.
- Reduce the heat to medium and sauté the onions for 5-7 minutes until softened.
- Add the minced garlic and sliced mushrooms, cooking for another 5 minutes.
- Stir in the tomato purée and Dijon mustard, cooking for one minute more.
- Pour a small amount of beef stock into the pan to scrape up the browned bits, then add the remaining stock and Worcestershire sauce. Bring to a gentle simmer.
- Pour the sauce over the beef in the slow cooker, toss in the bay leaves, and cook on LOW for 6-8 hours or HIGH for 4-5 hours.
- Before serving, remove the bay leaves and temper the soured cream by whisking it with some hot liquid from the slow cooker.
- Gently stir the cream mixture and most of the parsley into the stroganoff, allowing it to warm through before serving.
Notes
Make sure to sear the beef for added flavor and to temper the soured cream before adding it to avoid curdling.