Slow Cooker Beef & Mushroom Stroganoff

This easy Slow Cooker Beef & Mushroom Stroganoff is a delicious, creamy dish perfect for a hearty dinner. With tender beef, earthy mushrooms, and a rich sauce, it’s simple to make and great for busy evenings. Customize with your favorite ingredients and serve with rice and steamed broccoli for a comforting meal.

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Recipe Ingredients

100g (3.5 oz) porcini mushrooms
100ml (3.4 fl oz) boiling water
500g (1.1 lbs) chuck or braising steak
1 large onion, finely sliced
300g (10.5 oz) button mushrooms, sliced
3 cloves garlic, crushed
2 pickled gherkins, sliced
1 tbsp Worcestershire sauce
100ml (3.4 fl oz) beef stock
120g (1/2 cup) crème fraîche
Sea salt and freshly ground black pepper

To serve

A handful of fresh parsley leaves, chopped
Long grain rice
Steamed broccoli

How To Make Slow Cooker Beef & Mushroom Stroganoff

Soak porcini mushrooms: In a bowl, soak the porcini mushrooms in 100ml (3.4 fl oz) of boiling water and set aside.
Sear beef: Heat a frying pan over high heat, then sear the beef for about 5 minutes until browned on all sides. Transfer the beef to your slow cooker and add the sliced onion, button mushrooms, crushed garlic, gherkins, Worcestershire sauce, paprika, and beef stock.
Add porcini mushrooms: Slice the soaked porcini mushrooms and add them to the slow cooker along with their soaking water, being careful not to include any grainy bits at the bottom. Season with salt and pepper, then stir well. Cook on low for 7 hours.
Stir in crème fraîche: About 30 minutes before the end of the cooking time, stir in the crème fraîche.
Serve: Serve the stroganoff scattered with chopped parsley, alongside some long grain rice and buttered steamed broccoli.

Recipe Tips

Sear the beef well: Make sure to brown the beef on all sides before adding it to the slow cooker. This helps lock in flavor and gives the dish a rich, savory taste.
Avoid the grainy bits: When adding the porcini mushrooms and their soaking water, be careful not to pour in the grainy residue at the bottom of the bowl. This keeps the sauce smooth.
Use quality stock: For the best flavor, use a good-quality beef stock. It really makes a difference in the depth of the sauce.
Add crème fraîche at the right time: Stir in the crème fraîche about 30 minutes before the end of cooking to keep it creamy and prevent it from curdling.
Season to taste: Don’t forget to taste and adjust the seasoning with salt and pepper before serving. Sometimes the mushrooms and stock can make it need a little extra seasoning.

Recipe FAQs and Variations

Can I Use a Different Cut of Beef?

Yes, you can use stewing beef or braising steak instead of chuck. Just make sure to sear it well before adding it to the slow cooker.

Can I Make This Recipe Without Worcestershire Sauce?

If you don’t have Worcestershire sauce, you can substitute it with soy sauce or balsamic vinegar for a similar depth of flavor.

Is there a vegetarian version of this dish?

For a vegetarian version, replace the beef with mushrooms like cremini or portobello, and use vegetable stock instead of beef stock.

Can I use other types of mushrooms?

You can mix in different mushrooms, such as shiitake or portobello, for more variety in flavor. Just slice them up and add them to the slow cooker.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free as long as you ensure that your Worcestershire sauce and stock are gluten-free.

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