Slow Cooker Beef and Mushroom Stroganoff Recipe

Summary

Servings
6

Time Needed

Prep

cooking

Ingredients
9

Difficulty
Easy

Ingredients

  • 3/4 cup
    Flour
  • 1/2 tsp
    Mustard Powder
  • 250g
    Mushrooms
    sliced
  • 1/4 cup
    White Wine
  • 2
    Brown Onions
    thinly sliced
  • 1 tbsp
    Salt And Pepper To Taste
  • 1
    Beef Stock (300 Millilitre)
  • 1
    Sour Cream (250 Millilitre)
  • 1
    Steak (1000 Grams)
    round or gravy

Nutrition Information

Qty per
272g serve
Qty per
100g
Energy 164cal 60cal
protein 3.15g 1.16g
Fat (total) 7.7g 2.8g
– saturated 4.07g 1.49g
Carbohydrate 21g 8g
– sugars 2.54g 0.93g
Dietary Fiber 0.67g 0.25g
Sodium 41mg 15mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Slow Cooker Beef and Mushroom Stroganoff is great for being prepared in the morning and then being left to cook for the day – as it takes 8 hours to cook.

This dish tastes great and is a good meal to have on a special occasion. The combination of beef, mushroom, and sour cream is just so divine that no one will ever dare to ignore this! You can also prepare this for yourself or for your family during the cold nights as this is a good dish to warm the body! You can partner this with pasta noodles or rice, or eat it as it is if you want.

Slow Cooker Beef and Mushroom Stroganoff

A hearty and warming dish, beef stroganoff is the perfect comfort food for a cold winter’s night. Made with tender chunks of beef and mushrooms in a rich cream sauce, it can be easily prepared in a slow cooker.

Simply brown the beef, add the mushrooms and other ingredients to the slow cooker, and let it do its work. In just a few hours, you’ll have a delicious meal that’s sure to please the whole family. Serve over egg noodles or rice, and enjoy!

Slow Cooker Beef and Mushroom Stroganoff |  Stay at Home Mum

method

  1. Cut the beef into thin strips (if the meat has been previously frozen, it’s easier to do this before it has fully defrosted).

  2. In a bowl, mix together 1/2 cup of flour, the mustard powder and salt and pepper to taste.

  3. Toss in the beef strips and bread them evenly.

  4. Place the coated strips in the bottom of the slow cooker.

  5. Cover the meat with the sliced ​​onion and mushrooms and pour over the beef stock and white wine.

  6. Cover and cook on low for 8 hours.

  7. Just before serving, combine the remaining flour with the sour cream and stir through the mixture – this will thicken and make the beef lovely and rich.

  8. Serve the slow cooker beef stroganoff over thick cooked egg pasta noodles or rice.

Recipe Hints and Tips:

  • Slow Cooker Beef Stroganoff is suitable to freeze for up to six months. Just allow to cool then place it in an airtight container to freeze. When defrosted, complete steps 7 and 8 as the sour cream tends to split once frozen and defrosted.

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