Rate this recipe

Slow Cooked Beef Stroganoff recipe

Slow Cooked Beef Stroganoff


I use soft beef shin, perfect for slow cooking and if time is an issue, whip out the pressure cooker.

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 25 mins |
  • Cook Time : 1:30 hours
Crush Mag Online Crush Mag Online

Beef Stroganoff
1.5 kg boneless beef shin (soft shin),
cut into 4 cm cubes
2 Tbsp (30 ml) cooking oil
3 Tbsp (45 ml) butter
250 g brown mushrooms, sliced
250 g portabellini or button
mushrooms, sliced
2 large onions, sliced
3 fat cloves garlic, crushed
2  tsp (10 ml) paprika
1 tsp (5 ml) dried rosemary
1 Tbsp  (15 ml) Dijon mustard
½ C (125 ml) cognac or brandy
3 Tbsp (45 ml) cake flour
½ C (125 ml) dry white wine
400 ml hot beef stock
20 g dried exotic mushrooms
1 C (250 ml) fresh cream
fresh lemon juice to taste
freshly ground salt and pepper to taste

To serve
handful of finely chopped flat leaf parsley.

Brown Rice
2 C (500 ml) brown rice
1 onion, chopped
1 Tbsp (15 ml) olive oil
1 bunch of kale or spinach, chopped
zest of 1 lemon

Beef Stroganoff

Preheat oven to 160 °C.

Heat the oil in a large heavy-based oven proof saucepan (or pressure cooker) and brown the meat in batches, remove and set aside.

Add 1 tablespoon (15 ml) of the butter and fry the fresh mushrooms until softened and browned, remove and set aside.

Add the remaining butter and sauté the onion, garlic, paprika and rosemary together until softened and fragrant.

Deglaze the pot with the cognac and simmer until most of it has evaporated. Add the flour and mix vigorously, then add the meat and mushrooms back to the pot including the juices. Mix until well combined then add the wine, stock and dried mushrooms. Bring to a simmer and cover with lid or foil and casserole in the oven for 2 hours. Alternatively cook in the pressure cooker at this stage for +- 45 minutes or until the meat is tender.

When the meat is tender, place the saucepan uncovered onto the stovetop, add the cream and lemon juice to taste and simmer gently for 20 -25 minutes or until slightly reduced and thickened. If using a pressure cooker add directly to the pot. Season to taste.

Brown Rice

Cook the brown rice according to the packet instructions.

Heat the oil in a large, heavy-based frying pan and fry the onions until golden, add the kale and sauté until wilted. Add the cooked rice and heat through. Add the lemon zest and mix until well combined. Season to taste.

Add the fresh parsley to the stroganoff and serve on a bed of kale and lemon rice.