Recipe Index

Ingredients

• 3.5lb beef chuck or other stewing beef (, cut in 1.5” cube (Note 1))
• 1.5 tsp each salt and pepper
• 2 tbsp oil
• 1 tbsp butter (, unsalted)
• 1 large onion (, halved then sliced into 2/5" slices)
• 4 garlic cloves (, minced)
• 7 tbsp flour (, plain / all purpose)
• 4 tbsp Dijon Mustard
• 1 quart beef stock/broth (, reduced salt)
• 1 1/2 cups sour cream (, full fat best)
• 3 tbsp butter (, unsalted)
• 1.2 lb mushrooms (, sliced into ¼ in thick slices)
• 3 garlic cloves (, finely minced)
• 1/2 tsp salt and pepper
• Pasta, wide egg noodles, mashed potato
• Chives for garnish

Method

1. Pat the beef chuck cubes dry and season them with the 1 1/2 teaspoons each of salt and pepper.
2. Brown the beef aggressively in 1 tablespoon of the oil in a large heavy pot over high heat, in a single layer for about 4 minutes per batch, adding the second tablespoon of oil for the rest.
3. Let the pot cool a little, melt ¾ oz of the butter in it and cook the sliced onion and minced garlic for 3 minutes until softened.
4. Sprinkle the flour over the onions, stir in the Dijon mustard until the mixture looks gluey, then pour in half the beef stock while stirring so it dissolves into a thick, lump-free gravy before adding the remaining stock.
5. Bring the gravy to a simmer, scrape the base of the pot clean and transfer everything to the slow cooker with the browned beef.
6. Slow cook the beef on low for 8 hours or on high for 5 hours, until the cubes fall apart at the touch of a fork.
7. Meanwhile cook the sliced mushrooms in two batches in a large skillet over high heat, using half the remaining butter for each, adding half the finely minced garlic and the salt and pepper near the end so the mushrooms turn deeply golden.
8. Stir the sour cream with about 1 1/2 cups of the hot cooking liquid until smooth, then fold it gently through the beef so the delicate meat does not break up.
9. Fold the garlic mushrooms into the stroganoff and serve it over the pasta, wide egg noodles or mashed potato with chives sprinkled across the top.

Prep: 15 min · Cook: 510 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data