Slow Cooker Beef Stroganoff


  • 1kg stewing steak
  • 60g cup all-purpose flour, for dredging the beef
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 2 medium onions, halved and thinly sliced
  • 200g fresh sliced mushrooms
  • 1 can (300g) condensed beef broth
  • 2 to 4 tablespoons dry white wine, optional
  • 200g sour cream
  • 3 tablespoons flour
  • fresh chopped parsley


  1. Trim all excess fat from steak and cut into-3 inch strips about 1/2-inch wide.
  2. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly.
  3. Place coated steak strips in the Crock Pot and stir in onions and mushrooms.
  4. Add beef broth and wine; stir to blend.
  5. Cover and cook on low for 6 to 8 hours, or until the beef is tender.
  6. In a small bowl combine the sour cream and flour.
  7. Mix until smooth.
  8. Just before serving, stir the sour cream mixture into the beef. Continue cooking on low just until heated through and thickened.
  9. Sprinkle with fresh chopped parsley.

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