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Slow Cooker Beef Stroganoff Recipe

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4 from 9 reviews

This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender strips of rump steak simmered in a creamy sauce with mushrooms, onions, and a blend of savory seasonings. Perfect for set-it-and-forget-it meals, this recipe delivers rich flavors with minimal effort and pairs wonderfully with noodles, rice, or mashed potatoes.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Russian

Ingredients

Beef and Seasonings

  • 750 g rump steak, sliced into thin strips
  • Salt and pepper, to season
  • 2 tbsp olive oil, divided

Vegetables and Aromatics

  • 1 onion, diced
  • 400 g mushrooms, sliced
  • 40 g butter

Sauce Ingredients

  • 250 ml (1 cup) beef stock liquid
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsp sweet paprika
  • 1 tsp dried thyme (optional)
  • 1 tbsp tomato paste
  • 300 ml sour cream

Instructions

  1. Prepare the Steak: Slice the rump steak into thin strips and season generously with salt and pepper to enhance flavor.
  2. Sear the Beef: Heat 1 tbsp of olive oil in a frying pan over high heat. Add half of the steak strips, spreading them out with tongs, and cook without turning for 30 seconds. Flip the strips and cook another 30 seconds, keeping the meat pink inside. Transfer these browned strips to the slow cooker. Repeat the process with the remaining olive oil and steak strips.
  3. Sauté Onions: Melt the butter in the same frying pan and cook the diced onion for 2-3 minutes until softened. Add the cooked onions to the slow cooker.
  4. Prepare the Sauce: In a bowl, combine beef stock, Dijon mustard, Worcestershire sauce, sweet paprika, dried thyme (if using), and tomato paste. Pour this mixture into the slow cooker and stir everything to combine.
  5. Slow Cook: Cook the mixture on low heat for 8 hours or on high heat for 5 hours, allowing flavors to develop deeply and meat to become tender.
  6. Add Mushrooms: With 1 hour of cooking remaining, stir in the sliced mushrooms to soften and absorb the sauce flavors.
  7. Finish with Sour Cream: With 30 minutes left on the timer, mix in the sour cream to add creaminess and richness to the stroganoff sauce. Stir well to combine.
  8. Serve: Once cooked, serve the beef stroganoff hot over cooked egg noodles, pasta, rice, or mashed potatoes for a delicious meal.

Notes

  • Use rump steak as it holds up well to slow cooking and remains tender.
  • For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker 30 minutes before finishing cooking.
  • Do not overcook the beef strips during searing as they will continue cooking in the slow cooker.
  • Serve with your choice of sides such as egg noodles, mashed potatoes, or rice.

Find it online: https://allcookedup.com/slow-cooker-beef-stroganoff-recipe/