Today we're going to use the slow cooker to turn a relatively cheap cut of meat
into a decadent and delicious beef stroganoff. Hi, I'm Nicky, welcome back to our kitchen where
we show you how to make delicious family friendly recipes. This slow cooker beef stroganoff is great
if you're cooking for a crowd or if you're making ahead, the slow cooker does most of the work for
you and you can use a relatively inexpensive cut of meat and still get bags of flavor, so let's get
cooking. We're going to start by coating the beef. I've got one and a half kilos, which is about 3.3
pounds, of braising or casserole beef here chopped into bite-sized chunks, and, to that I'm going
to add four tablespoons of plain all-purpose flour and a teaspoon each of salt and pepper.
Now give that beef a good mix to coat it thoroughly in the flour.
Next we're going to add a couple of tablespoons of oil to a large frying pan
and heat over a medium to high heat.
Add half the beef and cook for about six to eight minutes turning regularly until browned all over.
Once it's browned remove it from the pan with a slotted spoon and place in the slow cooker.
And then repeat with the remaining beef.
We're starting the frying process in the frying pan and then transfer into the slow cooker, if your
slow cooker's got a searing function then you can do the initial steps straight in the slow cooker.
Once the meat is sealed and transferred to the slow cooker turn the heat of the
pan down to medium and add a large diced onion.
Cook for three to four minutes stirring regularly until the onion starts to soften.
Now stir in four cloves of minced garlic and cook for a further minute.
And now we add in a tablespoon of Worcester sauce, two tablespoons of dijon mustard,
600ml, which is about two and a half cups, of beef stock
and 300 grams, which is about ten and a half ounces, of thickly sliced chestnut mushrooms.
Stir everything together making sure to scrape up any bits that might have stuck to the bottom
of the pan. I know this may seem like a lot of mushrooms but they will cook down
so don't be afraid to add plenty. Bring to the boil, stir again, then transfer to the slow cooker.
Now we're going to place the lid on and cook it on high for 5-6 hours or low for seven to eight hours.
After seven to eight hours on low the beef should be nice and tender
and the flavors melded together. Now we're going to thicken that
sauce slightly by mixing in a cornflower slurry, so this is one tablespoon of corn
flour mixed with three tablespoons of cold water and just stir that right in.
Now we want to give the sauce that signature stroganoff creaminess.
So first off we're going to mix together 120ml, which is about half
a cup, of double or heavy cream along with 240ml, which is about a cup, of sour cream.
We're mixing them together before adding to the slow cooker to help stabilize the
sour cream so it doesn't split when we add it in. Stir that cream into the beef and
sauce being careful not to break apart the beef as it will be quite delicate.
Serve with pasta topped with a sprinkling of freshly chopped parsley and some black pepper.
Whilst this might not be a traditional stroganoff it is super tasty with those
iconic flavors and that fall apart beef is just divine. Now if you want to make this ahead and
freeze I'll leave some instructions for you in the description below and if you want to make
the regular version of steak stroganoff then check it out here, see you next time!