My homely, slow-cooked beef stroganoff.
This is my home recipe for my beef stroganoff. What could go wrong with simply delicious cooked casserole beef in a slow cooker for 8 hours.
A great slow cooker recipe!
I don't use sour cream, only heavy cream for the last 2 hours of cooking and cornstarch for the last hour. You can serve with some pasta shells, mashed potato, vegetables or rice. I like to make a big batch and freeze the leftovers.
Ingredients
Makes 4 serves
500 Grams Chuck Steak (Shin or Gravy Beef is ok)
200 Grams Button (Cup) Mushrooms
100 Grams Brown Onion
3 Cups Water
1 Packet of Beef Stroganoff Seasoning Mix
100 millilitres Thickened Cream (Heavy Cream)
For the cornflour mixture
3 Tablespoons Cornstarch
200 Millilitres Water
Directions
Peel the mushrooms and slice them roughly. Cut the beef into chunky pieces and the onion into medium slices.
Add the mushrooms, onions, beef and 3 cups of water. Turn the slow cooker on to high heat.
At home, I always use a dry stroganoff seasoning. It makes it easier and still tastes just as good as one from scratch.
Add the seasoning mixture.
Stir to mix.
Put the lid on and cook for 6 hours.
After 6 hours, add the cream and let it cook for an hour.
Add the cornflour in a measuring jug.
Add 200ml of water and stir to mix.
Add the cornstarch mixture in batches and stir it in until the stroganoff becomes thick. Cook for another hour, so 8 hours in total.
Add the sides, such as pasta, potatoes, vegetables or rice.
Add the beef stroganoff on top. Enjoy!