Slow Cooker Beef Stroganoff

Okay, the photo doesn’t do it justice, but this beef stroganoff turned out absolutely amazing! 😍

It was so simple to make, and the flavor was rich and comforting. I used chuck steak, cut into cubes, and cooked it on high in the slow cooker for around 6 hours. The meat came out incredibly tender – it literally melted in my mouth!

I added whole grain mustard, which gave the sauce a lovely depth and slight tang that I really love. This dish is definitely going into my regular rotation!

📝 Ingredients:

1 kg blade or chuck steak, cut into strips or cubes

2 onions, thinly sliced

3 garlic cloves, crushed

500 g mushrooms, sliced

½ cup tomato paste

1 cup tomato puree (passata)

2 tbsp paprika

250 ml beef stock

1 tbsp mustard (I used whole grain for extra flavor)

¾ cup sour cream

Salt and pepper to taste

👩‍🍳 Instructions:

✅️1. In the slow cooker, add all ingredients except the mushrooms and sour cream.

✅️2. Stir everything together to make sure the beef is well-coated in the sauce.

✅️3. Cook on AUTO for 7–9 hours or on HIGH for 4–5 hours until the beef is tender.

✅️4. About 1 hour before it’s done, stir in the mushrooms.

✅️5. 20 minutes before serving, add the sour cream and stir well until smooth and creamy.

✅️6. Serve hot over pasta, rice, or mashed potatoes. Any of them pair beautifully with the rich, saucy beef!

👉 Tips for Success:

↪️Choose the right cut: Chuck or blade steak works best because it becomes beautifully tender when slow cooked.

↪️Don’t rush the sour cream: Always add it at the end to avoid curdling and keep the sauce creamy.

↪️Want extra flavor? Browning the beef briefly before adding it to the slow cooker can deepen the flavor—but it’s totally optional!