This page may contain affiliate links. Any commissions earned means I can continue providing you free recipes. You can see the full disclaimer here. https://wp.me/Par0A1-uK
I know a lot of people favour a slow cooker recipe these days for Beef Stroganoff, but I’ve tried several and none I’ve tried are as nice as a Beef Stroganoff done in a regular pot!
When I was a kid Beef Stroganoff was an all-time favourite, but it was that packet mix stuff rather than the real deal! Not even a ready made simmer sauce back then, it was always dry packet mixes that were used. Then as a teenager I developed a Beef Stroganoff from scratch and the packet mixes were abandoned forever!
I liked my original Beef Stroganoff recipe which was already incidentally low carb friendly, but there was definitely room for improvement. So I changed it up a bit to add to the flavour and this is the final result, based off my original teenage recipe! And if you still favour a slow cooker you could use chuck or gravy beef, throw it all in the slow cooker and still do it that way (don’t forget to add the final 3 ingredients at the end of cooking though!).
People usually eat Beef Stroganoff with rice or pasta even though traditionally it is actually served with fried potatoes. I eat this as is, but you can always serve with Cauliflower Rice if you feel you want it over something. If the sauce is a bit thin for your liking, you can also add a tiny bit of xanthan gum to thicken it up more like a gravy. My son actually really liked this Beef Stroganoff (yay!) but he ‘deconstructed’ it by picking out the meat, onion and mushroom and separating them all, and eating each ingredient individually and then eating up the sauce at the end!
Beef Stroganoff
Ingredients
- 1 kg rump steak, cut into strips
- 200 g mushrooms, sliced
- 2 onions, sliced
- 4 cubes garlic paste
- 100 g butter
- 2 tbsp olive oil
- 4 tsp paprika
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- 2 cups beef bone broth
- 1/2 cup fresh parsley, finely chopped
- 1/2 lemon, the juice
- 300 ml sour cream
Instructions
- Heat olive oil in a large pot over high heat. Add beef, season with salt and pepper and cook until browned. Remove and set aside with pan juices.
- Add butter and melt over high heat, add garlic and onions. Sauté until garlic is fragrant and add mushrooms. Cook until onions and mushroom start to soften. Add paprika, Dijon and tomato paste and cook stirring frequently for a few minutes.
- Add beef bone broth and then add meat back to pan. Bring to the boil, reduce heat and simmer for 10 minutes. Add sour cream and mix through until well combined. Remove from heat and add lemon juice and chopped parsley. Stir through and serve immediately.
Nice recipe
Thanks! Really love this one!
Thanks!