This slow cooked beef stroganoff is the classic Russian dish, cooked low and slow, until meltingly tender and the flavour is out of this world. This recipe is easy to prepare but gives maximum flavour, all while you go about your day.
For best results, always weigh ingredients where a weight is provided
Instructions
Slice the beef into 1.5cm thick strips, removing any sinew as you go.
In a large bowl, mix together the flour, mustard powder and paprika. Toss the beef strips in the flour mix to coat.
Heat 1 tablespoon of oil in a frying pan and fry half of the beef strips turning constantly until sealed and lightly browned. Repeat with the remaining beef strips.
To your slow cooker, first add the onion and garlic then add the seared beef strips on top. Now add the beef stock and the soy sauce. Cook on low for 7 hours.
In the same frypan melt the butter and add all the mushrooms. Fry on medium-high for 5-7 minutes until cooked and turning golden. Store in the fridge until required.
After 7 hours add the mushrooms, sour cream and cracked pepper and give the mixture a good stir. Cook a further 30 minutes. This is a good time to get your rice or pasta cooking too.
Add salt to taste if required. Serve the beef stroganoff over pasta or rice topped with small sprigs of dill and parsley.
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Notes
I use an Australian 20ml tablespoon
I use light sour cream, but feel free to use full fat.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.