Slow Cooker Beef Stroganoff

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical
liquid	22%	98%
fat	6%	6%
aromatics	11%	21%
salt	1%	0%
thickener	3%	2%
vegetables and beans	44%	33%
collagen idx	0.8	0.8
marbling idx	0.5	0.6

Where it stands out

• #5 of 136 for saltiness

Adapts cleanly: nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1588 g	1.75kg/ 3.5lb beef chuck or other stewing beef (, cut in 4cm / 1.5” cube (Note 1))
9 g	1.5 tsp each salt and pepper
27 g	2 tbsp oil
20 g	20 g/ 1 tbsp butter (, unsalted)
150 g	1 large onion (, halved then sliced into 1 cm / 2/5" slices)
12 g	4 garlic cloves (, minced)
52 g	7 tbsp flour (, plain / all purpose)
52 g	4 tbsp Dijon Mustard
	1 litre / 1 quart beef stock/broth (, reduced salt)
345 g	1 1/2 cups sour cream (, full fat best)
45 g	3 tbsp/ 45 g butter (, unsalted)
700 g	700 g / 1.2 lb mushrooms (, sliced into 0.5cm thick slices)
9 g	3 garlic cloves (, finely minced)
3 g	1/2 tsp salt and pepper
	Pasta, wide egg noodles, mashed potato
	Chives for garnish

Method: 13 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I have tried many of Nagi’s recipes but this one was a really bad one. I have also tried many Stroganoff recipes and this is the worst one. I’m specifically referring to the pot method and I think if you use the slow-cooker method, this might be amazing. Let’s” — a cook, 2★

“It was my first making beef stroganoff. I parboiled my beef first after realising I wanted to follow this recipe. Still managed to get a nice browning effect on the beef. I only had chicken stock so I used that and so my sauce looked more white. I found the sa” — a cook, 4★