.png "Beef stroganoff traces back to its roots as a delicacy crafted by French culinary artists for the Russian upper class (think Count Stroganoff as the m")
Beef stroganoff, originating as a dish prepared by French chefs for the Russian elite, later made its way to America and Australia as a beloved midweek meal. While some may view this transition as a departure from its aristocratic origins, it actually highlights the dish's adaptability and appeal. Evolutionarily, beef tenderloin was the star of the original recipe, but the modern twist involves using more budget-friendly cuts like brisket in slow cooker stroganoff, resulting in equally succulent and flavorful meat. This slow cooker adaptation offers a convenient hands-off approach, turning affordable brisket into a tender, flavorful delight. Randomizing 75% of the text:
Beef stroganoff traces back to its roots as a delicacy crafted by French culinary artists for the Russian upper class (think Count Stroganoff as the mastermind behind it). Despite its refined beginnings, the dish eventually made its way to household kitchens in America and Australia, where it transformed into a go-to midweek dinner option. Rather than viewing this shift as a downgrade, I see it as a tribute to the dish's incredible versatility.
Originally comprising beef seasoned with French mustard and topped with a dollop of sour cream, the traditional recipe favored beef tenderloin for its exquisite texture. However, considering fillet steak a luxury in many households today, slow cooker stroganoff steps in as a convenient and popular alternative.
Stroganoff possesses a remarkable quality—it can be easily whipped up to resemble a stew, making it a seamless transition to a slow-cooked version. By combining the classic sauce ingredients with more economical cuts of beef and allowing them to simmer slowly in a crockpot, you can savor the same rich flavors with the added bonus of ultra-tender meat.
Why is this slow cooker beef stroganoff recipe so beloved?
Unlike the traditional stroganoff that calls for pricier cuts of beef, utilizing a slow cooker lets you make the most of the budget-friendly brisket. This tougher cut of meat undergoes a slow, gentle simmer, absorbing the essence of mushrooms and tomatoes until it reaches a melt-in-your-mouth tenderness. As with many slow cooker recipes, the preparation is minimal, requiring just a brief hands-on effort before allowing the cooker to work its magic in transforming simple ingredients into a delectable dinner.
What ingredients do you need for this slow cooker beef stroganoff?
● Beef: Opt for brisket, chuck, gravy beef, blade, or topside.
● Mushrooms: Halved mushrooms provide a hearty addition to the dish without dissolving into the sauce during the lengthy cooking process.
● Flour: To thicken the sauce, add a couple of tablespoons of plain flour at the outset. For a gluten-free alternative, substitute with a mixture of cornflour and water to be added towards the end.
● Paprika: Offering an earthy hint of capsicum flavor, paprika can be combined with smoked paprika for a subtle smoky twist.
● Tomato Paste: A small amount of tomato paste lends a concentrated tomato flavor to the dish.
● Worcestershire Sauce: Known for its umami richness, Worcestershire sauce imparts a savory and subtly sweet note to the slow cooker stroganoff.
● Parsley: Apart from serving as a garnish, parsley contributes a refreshing peppery zest to the dish.
Given the exceptional flavors of stroganoff, we believe they shouldn't be confined to beef alone. That's why we've explored various adaptations using chicken, pork, rissoles, and even a vegetarian rendition. Additionally, we've reimagined the dish in the form of a soup, a tray bake, and even a stuffed cob loaf. Read also Best Australian Zucchini Slice Recipe 2024
How to prepare beef stroganoff using a slow cooker: find the detailed recipe below
Ingredients (13)
- 650g of trimmed Coles No Added Hormone Beef Brisket, cut into 3cm pieces
- 2 tablespoons of Coles Classic Olive Oil
- 2 sliced brown onions
- 400g mushrooms, halved
- 3 thinly sliced garlic cloves
- 2 tablespoons of Coles White Plain Flour
- 1 tablespoon of paprika
- 1 cup of Massel beef stock
- 1 tablespoon of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 1/2 tablespoons of Bulla Light Sour Cream
- Mashed potatoes or steamed rice, for serving
- 2 tablespoons of finely chopped parsley
Method
Step 1
Season the beef. Heat 1 tablespoon of olive oil in a large frying pan over high heat. Sear the beef in 2 batches for about 3 minutes each until browned. Transfer the beef to a 3L (12 cup) slow cooker.
Step 2
Using the same pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Cook the onions and mushrooms while stirring for 5 minutes. Add garlic and flour, cook while stirring for 1 minute. Transfer this mixture to the slow cooker along with paprika. Mix the Massel beef stock, tomato paste, and Worcestershire sauce in a jug until smooth. Pour this over the beef. Stir well to combine. Cover and cook on high for 4 1/2 hours or until the beef is tender. Stir in the sour cream, season as needed.
Step 3
Serve the beef stroganoff with mashed potatoes or rice. Sprinkle with chopped parsley.
