BEEF & MUSHROOM STROGANOFF IN SLOW COOKER RECIPE - EASY FAMILY MEAL

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often more affordable.

white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are lower in carbs, and rice is often less expensive.

Chop and measure all ingredients before cooking.

Add chopped chestnut mushrooms and whole button mushrooms into the slow cooker.

In a frying pan, heat oil and butter, then add shallots and cook until softened.

Add mixed herbs, paprika, and smoked paprika to the shallots and stir.

Grate in garlic cloves or finely chop and add to the pan, cooking for a couple more minutes.

Transfer the shallot and spice mixture into the slow cooker with the mushrooms.

Heat more oil in the frying pan, add beef seasoned with cracked black pepper, cooking in two batches to avoid overcrowding.

Once both batches of beef are browned, add them to the slow cooker.

Deglaze the frying pan with white wine, cooking until the liquid reduces by half, scraping the bottom of the pan.

Add the reduced wine to the slow cooker.

In the frying pan, add two tablespoons of oil and flour to make a roux, cooking for one to two minutes.

Stir in vegetable stock, mustard, and Worcestershire sauce, then add this mixture to the slow cooker.

Add 200 ml of water to the slow cooker and stir.

Set the slow cooker on low for six to eight hours.

After seven hours, decant the stroganoff into a pan to finish cooking.

Turn the heat up to reduce some of the liquid, then add parsley, sour cream, and double cream to the pan.

Mix through and reduce to the desired consistency.

Serve the stroganoff over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens