Easy, delicious, and made in the slow cooker, this Veal Stroganoff recipe by Olivia Andrews is prepared using veal blades, shallots, garlic, paprika, mixed mushrooms, tomato paste, and beef stock.

To make Veal Stroganoff in your slow cooker or crockpot, start by browning the veal, then cook the shallots, garlic, and mushrooms, add tomato paste, transfer to the slow cooker, and cook for 7¼ hours.

This recipe results in a hearty and creamy dish, perfect for a family dinner or special gatherings.

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Slow Cooker Veal Stroganoff Ingredients

• 1 tablespoon olive oil
• 1.2 kg (2 lb 12 oz) veal blade, cut into 4 cm (1½ in) pieces
• 50 g (1¾ oz) butter
• 6 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1½ teaspoons paprika
• 400 g (14 oz) mixed mushrooms, such as button, chestnut, and portobello, sliced
• 2 tablespoons tomato paste (concentrated purée)
• 250 ml (9 fl oz / 1 cup) beef stock
• 1 teaspoon cornflour (cornstarch) – only needed for slow cooker
• 250 ml (9 fl oz / 1 cup) crème fraîche or sour cream
• Pasta or rice, bread, and parsley, to serve

How To Make Veal Stroganoff In Slow Cooker

1. Prepare the veal: Heat 1 tablespoon of olive oil in a large, deep frying pan over medium-high heat. Season 1.2 kg of veal blade pieces with salt and pepper, and cook for 5 minutes until browned. Then transfer the browned veal pieces to the slow cooker.
2. Prepare the vegetables: Reduce the heat to medium and add 50 g of butter to the pan. Once the butter has melted, add 6 finely chopped shallots, 2 finely chopped garlic cloves, and 1½ teaspoons of paprika. Cook for 2 minutes until the shallots and garlic are slightly softened.
3. Add the mushrooms: Add 400 g of sliced mixed mushrooms to the pan, and cook for 2 more minutes until the mushrooms are slightly softened. Stir in 2 tablespoons of tomato paste and cook for an additional minute to blend the flavors.
4. Transfer to the slow cooker: Transfer the vegetable mixture to the slow cooker and stir in 250 ml of beef stock. Season with salt and pepper to taste. Cook on low for 6½ hours to allow the flavors to meld and the veal to become tender.
5. Thicken the sauce: In a small bowl, combine 1 teaspoon of cornflour with a little of the cooking liquid from the slow cooker. Stir this mixture into the stroganoff along with 250 ml of crème fraîche. Cook for an additional 30 minutes until the sauce is thickened and the veal is tender.
6. Serve: Serve the veal stroganoff hot, accompanied by pasta or rice, bread, and a sprinkle of fresh parsley. Enjoy this hearty and delicious meal with family or friends.

How can I prevent the veal from becoming tough?

To prevent the veal from becoming tough, ensure you cook it on low heat for the recommended time. Cooking it slowly allows the meat to become tender and absorb the flavors. Browning the veal before slow cooking also helps lock in moisture and flavor.

Recipe Tips

• Searing the veal: Make sure to brown the veal pieces thoroughly before transferring them to the slow cooker. This step helps lock in the flavors and gives the stroganoff a richer taste, so don’t skip it.
• Choosing the mushrooms: Use a mix of button, chestnut, and portobello mushrooms for added depth of flavor. If you prefer, you can also add wild mushrooms to enhance the earthy taste of the dish.
• Using crème fraîche: If you want a richer and slightly tangier sauce, opt for crème fraîche instead of sour cream. It adds a nice creamy consistency and an extra layer of flavor to the stroganoff.
• Thickening the sauce: Mix the cornflour with a bit of the cooking liquid from the slow cooker. This step helps avoid lumps and ensures a smooth, velvety sauce when you add it back into the stroganoff.

Recipe Variations

• Adding vegetables: If you want to make the dish more nutritious, add vegetables like carrots, bell peppers, or peas. Simply chop them up and add them to the slow cooker along with the other ingredients.
• Using different meat: For a twist, you can substitute veal with beef or chicken. Both options work well and provide a slightly different flavor profile, making the dish versatile and adaptable to your preferences.
• Spicing it up: If you enjoy a bit of heat, add some crushed red pepper flakes or a dash of hot sauce. This addition can bring a nice kick to the creamy sauce, balancing the richness with a spicy touch.
• Creamy alternative: If you’re lactose intolerant or prefer a dairy-free option, use coconut milk instead of crème fraîche. This substitution gives the stroganoff a unique flavor while still maintaining its creamy texture.

What To Serve With Veal Stroganoff

Serve your Veal Stroganoff with delicious sides like Beetroot Risotto, roasted garlic mashed potatoes, lemony asparagus, Orange Glazed Carrots, herbed quinoa, or a fresh cucumber and dill salad.

You can also pair it with a cheesy cauliflower bake, or simple buttered egg noodles for extra comfort.

How To Store Leftover Veal Stroganoff

In The Fridge:

Place the leftover Veal Stroganoff in an airtight container to keep it fresh. Store the container in the fridge for up to 3 days. Make sure the dish has cooled down before transferring it to the fridge to maintain the best quality and taste.

In The Freezer:

You can freeze Veal Stroganoff for up to 3 months. Place the cooled dish in a freezer-safe container or heavy-duty freezer bags. Label the containers with the date to keep track of freshness. When you’re ready to enjoy, thaw it in the fridge overnight before reheating.

How To Reheat Leftover Veal Stroganoff

Reheat your leftover Veal Stroganoff in a saucepan over medium heat, stirring occasionally until it’s thoroughly warmed.

Alternatively, reheat individual portions in the microwave, covered, on medium power, stirring halfway through to ensure even heating.

Check out More Slow Cooker Recipes:

• Veal Osso Buco In Slow Cooker
• Slow Cooker Greek Lamb Stifado
• Persian Lamb Shank In Slow Cooker