Slow Cooker Beef Stroganoff

Hello Dear Reader,

Beef Stroganoff is typically an Autumn/Winter dish, but I made this one, a few weeks ago, when we still had blazing hot heat. Even though it was very hot whether, we still enjoyed this meal tremendously. I love the fact that you don't need to brown and seal the meat, it's a step I never enjoy doing, even though it is supposed to add a bit more flavour to the final dish. You do, however sauté the onion, garlic and mushrooms so that is where the extra flavour comes from. I cut the meat into chunks, as I find if you cut the meat too finely, when using a slow cooker, it just "disappears" into the sauce. 

This slow cooked Strog makes a lot of gravy/sauce, which is wonderful, as the potato/rice/quinoa/couscous or noodles (what ever you use) will just soak all that gravy up and be totally delicious. 

Ingredients for Slow Cooker Beef Stroganoff-clockwise from top right-
1 1/2 tablespoons Ground Paprika, 500 grams mushrooms, sliced thickly, 3 garlic cloves, chopped, 2 onions, chopped, 600 grams of beef (I used rump) cut into largish chunks, 1 cup beef stock (I use Massel stock cubes) and 2 tablespoon tomato paste

Chop the onion and garlic finely

Chop the mushrooms into large chunks

Sauté the onion and garlic and add to bowl of slow cooker

Now sauté  the mushrooms it the same pan

Add beef stock and tomato paste to mushrooms, bring it to a gentle boil while stirring

Add mushrooms mixture, sliced beef and paprika to bowl of slow cooker

And give everything a really good stir

Cook on low for 4 to 6 hours, topping up with a little water if it gets too dry. Serve with sour cream and parsley and what ever carb you like to absorb all that gorgeous gravy.

What do you make in your slow cooker in the hot whether?

No comments

Back to Top