Why are air fryers flying off shelves? A star rating of 4 out of 5. Cook a version of beef stroganoff that’s lighter on the wallet yet full of flavour slow cooker beef stroganoff to slow cooking. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan.
Cook over a high heat until deep brown, then transfer to the slow cooker. Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs. About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. There’s no argument that Beef Stroganoff is a comfort food classic. We will argue, though, that Slow Cooker Creamy Beef Stroganoff is the easiest way to make it! Add all of your raw ingredients to the cooker with some cream of mushroom soup and beef broth, set it and leave.
Everything gets infused with flavor as it simmers in the rich, creamy soup and broth mixture. Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours. Stir the soup, broth, Worcestershire and garlic in a medium bowl. Place the mushrooms and onions into a 6-quart slow cooker. Season the beef with salt and pepper.
Pour the soup mixture over the beef. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Cook and drain the noodles according the package directions during the last 20 minutes of the cooking time. Stir the sour cream in the cooker.