This slow cooker version is more economical than the classic dish as it uses cheaper cuts of beef. You don’t need to fry the mushrooms if you don’t have time, they can be added straight to the slow cooker for the last 30min of cooking and leave out the brandy.
This rich and delicious stroganoff can be put on in the morning, and left to cook throughout the day. Beef is slowly stewed with mustard seeds, mushrooms, crème fraîche and brandy, and is perfect atop pasta or mash potato.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
10 hrs 25 mins
Total Time:
10 hrs 45 mins
Cal/Serv:
843
Ingredients
1Tbsp.
mustard seeds, roughly crushed with a pestle and mortar
800g
stewing beef or shin, cut into 5cm pieces
100
-125g unsalted butter
2
onions, sliced
2
garlic cloves, crushed
50g
plain flour
450ml
beef stock
225g
chestnut mushrooms, sliced
60ml
brandy, optional
200ml
crème fraîche
2Tbsp.
Dijon mustard
2tsp.
Worcestershire sauce
2Tbsp.
chopped fresh tarragon or parsley
Directions
Step 1In a bowl mix together the mustard seeds with some seasoning, add the beef and toss to coat. Heat 25g butter in a large frying pan over medium-high heat. Fry the beef, in batches (adding more butter as needed), until browned all over. Remove with a slotted spoon to a plate lined with kitchen paper.
Step 2And onions to the pan, fry for 5-8min until beginning to soften, you may need to add more butter if the pan is dry. Add garlic and cook 1min, then stir in flour and cook for 1min more. Take pan off heat and gradually stir in the stock, adding the liquid a little at a time to prevent lumps forming.
Step 3Put the beef and the onion mixture into the slow cooker and mix together. Don’t worry that there doesn’t seem to be much sauce, liquid will be released during cooking. Cover with the lid and cook on Low for 8-10hr.
Step 4About 45min before the end of cooking, melt remaining 50g butter in the frying pan and fry the mushrooms over medium-high heat for 5-10min until tender. Add the brandy, if using, and bubble to reduce until only a little liquid remains. Remove a cupful of the cooking liquid from the slow cooker and set aside, then stir the mushrooms into the beef.
Step 5Mix the reserved cooking liquid with the crème fraîche, mustard and Worcestershire sauce (see GH tip). Stir into the beef, then re-cover and cook for 30min, then stir in the tarragon or parsley, check seasoning, and serve.
GH tip: Mixing the crème fraiche with a little of the sauce will help to prevent it splitting when added to the hot slow cooker.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
