The slow cooked version of Beef Stroganoff! Fall apart beef smothered in a creamy Stroganoff sauce with buttery garlic mushrooms, it’s made with economical stewing beef yet tastes like a million dollars!
3 cook methods provided: stove, slow cooker or pressure cooker/instant pot
* Recipe update: pursuant to some readers having difficulties with flour lumps, the steps have been updated to make it easier!
Ingredients
1.75kg/ 3.5lb beef chuck or other stewing beef , cut in 4cm / 1.5” cube (Note 1)
▢1.5 tsp each salt and pepper
▢2 tbsp oil
▢20 g/ 1 tbsp butter , unsalted
▢1 large onion , halved then sliced into 1 cm / 2/5″ slices
▢4 garlic cloves , minced
▢7 tbsp flour , plain / all purpose
▢4 tbsp Dijon Mustard
▢1 litre / 1 quart beef stock/broth , reduced salt
▢1 1/2 cups sour cream , full fat best
GARLIC BUTTER MUSHROOMS:
▢3 tbsp/ 45 g butter , unsalted
▢700 g / 1.2 lb mushrooms , sliced into 0.5cm thick slices
▢3 garlic cloves , finely minced
▢1/2 tsp salt and pepper
SERVING:
▢Pasta, wide egg noodles, mashed potato
▢Chives for garnish
Instructions
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