Grammy's Kitchen · Beef Stroganoff · Slow Cooker Beef Stroganoff
One of 39 beef stroganoff recipes we measured
6 cooks on www.kitchensanctuary.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 1% | 104% |
| fat | 2% | 5% |
| aromatics | 11% | 20% |
| salt | 0% | 0% |
| vegetables and beans | 20% | 29% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tbsp sunflower oil |
| 1497 g | 1.5 kg (3.3 lbs) braising beef or casserole beef (chopped into bitesize chunks) |
| 30 g | 4 tbsp plain (all-purpose) flour |
| 6 g | 1 tsp salt |
| 2 g | 1 tsp freshly ground black pepper |
| 150 g | 1 large onion (peeled and chopped) |
| 12 g | 4 cloves garlic (peeled and minced) |
| 16 g | 1 tbsp Worcestershire sauce |
| 26 g | 2 tbsp Dijon mustard |
| 600 ml (2 1/2 cups) beef stock ((2-3 stock cubes, plus water, is fine)) | |
| 300 g | 300 g (10.5 oz) chestnut mushrooms (thickly sliced) |
| 15 g | 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to make a slurry ((optional)) |
| 120 ml (1/2 cup) double (heavy) cream | |
| 240 ml (1 cup) sour cream | |
| small bunch fresh parsley (roughly chopped) | |
| freshly ground black pepper |
Method: 12 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I honestly didn't have high expectations of this, but it was absolutely gorgeous. As always, the recipe is easy to follow, well laid out and as with every other recipe I've tried here, and there are many, it was a huge success. My parents have asked for it on ” — a cook, 5.0★
“This was delicious! I will definitely make it again. I added 1/4t dried thyme because it is always good with mushrooms. I also made rotini pasta and stirred it into the stroganoff before serving to get all the delicious sauce on the pasta.” — a cook, 5.0★