Another of my all-time favorite slow-cooker dishes, this Bored of Lunch Beef Stroganoff is creamy and filling made with beef steak, mushrooms, onion, garlic, and parsley.

To make Beef Stroganoff in your slow cooker or crockpot, simply combine all ingredients except the crème fraîche and cook on low for 7 hours or high for 2 hours. Stir in the crème fraîche in the last 30 minutes to blend into the rich, creamy sauce.

I use low-fat crème fraîche in mine, but if you aren’t worried about calories, double cream makes it an extra-special dish.

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Bored of Lunch Slow Cooker Beef Stroganoff Ingredients

• 500g beef steaks, thinly sliced
• 1 tbsp tomato purée
• 1 tbsp paprika
• A large handful of fresh parsley, finely chopped
• 5 garlic cloves, minced
• 1 tbsp wholegrain mustard (or Dijon mustard if preferred)
• 1 tbsp cornflour, dissolved in 1 tbsp of water to form a paste
• 1 tbsp Worcestershire sauce
• 400ml beef stock
• 1 large onion, thinly sliced
• 450g mushrooms, quartered
• 100g low-fat crème fraîche (or soft cream cheese for a richer texture)
• 500g tagliatelle, cooked and drained
• Salt and freshly ground black pepper, to taste
• Extra fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for garnish

How To Make Bored of Lunch Slow Cooker Beef Stroganoff

1. Begin with the Preparation: Slice the beef thinly, finely chop the parsley, mince the garlic, and slice the onion and mushrooms.
2. Combine the Ingredients: In the slow cooker, mix the sliced beef, tomato purée, paprika, chopped parsley, minced garlic, mustard, cornflour paste, Worcestershire sauce, beef stock, sliced onion, and quartered mushrooms until everything is thoroughly coated.
3. Set the Slow Cooker: After that, cover the slow cooker and choose your cooking setting; cook on high for 2 hours or on low for 7 hours, depending on your schedule.
4. Add the Final Touches: Next, once the cooking is complete, adjust the seasoning with salt and freshly ground black pepper according to your taste preferences.
5. Incorporate the Crème Fraîche: Finally, stir in the crème fraîche to blend smoothly into the cooked mixture, ensuring a creamy and rich sauce is formed.
6. Serve and Garnish: Gently fold the cooked tagliatelle into the sauce to coat the pasta evenly, then garnish with extra chopped parsley and a generous sprinkle of grated Parmesan cheese before serving.

How Can I Thicken the Sauce If It’s Too Runny?

To thicken a runny stroganoff sauce, mix an additional tablespoon of cornflour with cold water to make a paste. Stir this mixture into the slow cooker during the last 30 minutes of cooking to achieve a thicker, creamier texture.

Recipe Tips

• Choose the Right Cut of Beef: Opt for tender cuts like sirloin or tenderloin to ensure your Beef Stroganoff melts in your mouth and absorbs the creamy sauce effectively.
• Sear the Beef Well: Before adding your beef to the slow cooker, sear it in a hot pan to develop a rich flavor and add a caramelized texture that enhances the overall dish.
• Control the Cooking Time: Avoid overcooking the beef in the slow cooker; monitor it closely, especially if you set it on high, to ensure it remains tender and juicy.
• Add Dairy at the End: To prevent the crème fraîche from curdling, add it during the last 30 minutes of cooking, ensuring a smooth and creamy consistency in your stroganoff sauce.

Recipe Variations

• Experiment with Different Mushrooms: Use a mix of wild mushrooms like porcini, shiitake, or chanterelles instead of regular mushrooms to add a unique, earthy flavor to the stroganoff.
• Try Using Greek Yogurt: For a healthier alternative to crème fraîche or cream cheese, try stirring in Greek yogurt at the end of cooking; it provides a tangy flavor and creamy texture.
• Incorporate Other Meats: Replace beef with sliced chicken breasts or pork tenderloin for a different take on the traditional Beef Stroganoff, adjusting the cooking time as needed.
• Add a Splash of Wine: Deglaze the pan with a splash of red wine after searing the beef to add a rich, deep flavor to the sauce that complements the creamy elements.

What To Serve With Beef Stroganoff

When serving Beef Stroganoff, consider pairing it with Sweet Potato Wedges, garlic mashed potatoes, and buttered egg noodles. Additionally, a slice of crusty bread can be perfect for soaking up the sauce.

How To Store Leftover Beef Stroganoff

In The Fridge:

To store leftover Beef Stroganoff in the fridge, first let it cool to room temperature, then, transfer it to an airtight container and store for up to 3 days. Always refrigerate it within two hours of cooking to ensure it stays fresh.

In The Freezer:

If you must freeze it, know that the creamy sauce might separate or become grainy upon reheating. Freeze in airtight containers for up to 3 months for best quality. Thaw in the refrigerator overnight before reheating.

How To Reheat Leftover Beef Stroganoff

To reheat leftover Beef Stroganoff, gently warm it in a saucepan over medium heat, stirring frequently. If the sauce has thickened too much in the fridge, you can thin it with a little broth or water.

Check out More Slow Cooker Recipes:

• Bored of Lunch Honey and Mustard Ham
• Bored of Lunch Slow Cooker Spaghetti Bolognese
• Bored of Lunch Chicken and Broccoli Pasta Bake