Beef Stroganoff Crockpot Recipe

This beef stroganoff crockpot recipe is very rewarding for so little work, and tastes as good as it looks. It can be served on a bed of egg noodles as shown, but on rice or just with fresh bread are good options.

Old traditional recipes can convert well for cooking in a crock pot. Beef stroganoff works particularly well because the long cooking time allows the pepper and mustard and garlic flavours to combine in the beef.

Serves:

Four portions

Preparation time:

10 minutes

Ingredients for this Beef Stroganoff Crockpot Recipe

500 gms. (1 lb) stewing steak cut into thin slices
A chopped onion
250 gms. (1/2 lb.) mushrooms
One can of peeled, chopped tomatoes
Two cloves of garlic, crushed or grated
Large dollop of tomato puree
A generous sprinkling of paprika
Two teaspoons of mustard
300 ml. (1/2 pint) beef stock. (Fresh or cube)
Carton of Sour Cream, (or yoghourt)

Cooking Method

Just blend all the ingredients for this crockpot beef stroganoff recipe, except the sour cream, in the slow cooker and cook for eight hours on low or four hours on high. If you prefer your mushrooms firm, put them in for the last hour only.

Put a spoonful of sour cream on top of each serving. If you put the sour cream into the crockpot when hot, it will curdle.

I served this slow cooker beef stroganoff on a bed of egg noodles, but it's equally good on rice or with a fresh baked loaf of bread.

Slow Cooker Beef Tips

Value cuts of beef to ask for are:
Shin: from the foreleg.
Leg: from the hind leg.
Brisket: from behind the foreleg,
Chuck (blade or clod): from the shoulder,
Neck: from the neck, and
Flank (skirt): from the belly area.

To brown beef ready for slow cooking, dip pieces in flour and then brown in a frying pan.

Fresh beef should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

In a fridge, fresh beef will keep for up to five days. (Check the use by date).

Beef intended for freezing should be frozen as soon as possible and used within six months.

Never cook beef from frozen in a slow cooker, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Beef can be de-frosted in the refrigerator, by microwave, or in cold water. In the fridge, allow 5 hours per pound

Keep cooked beef in the fridge and use within two days.

Don't start cooking beef, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.