Big Batch: Slow Cooked Beef Stroganoff
A big pot of slow-cooked beef stroganoff is one of those childhood dinners that I still go weak at the knees for. Stew AND pasta. Talk about comfort food. I’m kind of having a moment with this one. I’ve made it for dinner three times this past month and it’s already on my meal planner for next week! A total classic. We’re talking melt in your mouth slow-cooked beef, oodles of mushrooms, a creamy sour cream, and paprika sauce in a super-cozy bowl of pasta. Pour a glass of wine and enjoy!
My big batch recipes generally feed 6-8 serves. The idea is that one batch will feed 3-4 people 2 nights dinner making them great for time-poor people, batch cooks, or like me, cooking for shift workers.
What you need to get started
- Chuck steak
- Vegetables – button mushrooms (sliced), brown onion (sliced)
- Pantry staples – Dijon mustard, tomato paste, beef stock, plain flour, olive oil, salt & pepper (for seasoning)
- Spice – Hungarian paprika
- Porcini powder – Add a little porcini powder to stews and soups when you’re looking for a good, rich, mushroom-y flavour. While it’s not traditionally Hungarian, I just love the depth of flavour it brings to dish.
- Black garlic – I love this stuff. Get on board, I use it whenever i can. Like the porcini powder, it’s a flavour bomb!
- Sour cream
The details
- Preheat the oven to 150°c.
- In a cast-iron casserole, place the olive oil and onions. Saute on low heat until onions are translucent.
- While the onions are cooking, place the diced beef in a bowl and coat in the flour.
- Add the beef to the onions, and seal the beef pieces.
- Add all the remaining ingredients except sour cream. Stir to combine and bring to a simmer on top of the stove.
- Pop the casserole into the oven and cook for 3 hours.
- Remove from oven. In a bowl pop the sour cream and a ladle full of the stroganoff sauce. Stir to fully incorporate the sour cream into the sauce and then add to the casserole and give a good stir to fully mix the sour cream mixture into the stroganoff.
- Pop back into the oven and cook for a further 30 minutes or until the beef is falling apart.
- Remove from the oven. Season with salt & pepper, and serve.
To serve…
You could try mashed potato, steamed rice, or even cauliflower rice. I always love a side of steamed vegetables, because as a mum I always try to sneak vegies in wherever I can!
However, my favourite way to serve my slow-cooked beef stroganoff is with homemade black pepper pappardelle. To make a black pepper pappardelle, follow this recipe to make pasta dough. After feeding the dough through the pasta machine a few times, lay the pasta sheet on a table and generously grind black pepper all over. Fold dough in half and continue to feed through the pasta roller, adjusting the pasta width working from a 0 up to as thin as you would like. For pappardelle, I usually get up to about a 6 or 7. When your pasta is at your desired width, slice it into 2cm wide strips. Cook for 4-5 minutes or until aldente. Strain and fold cooked pasta through beef stroganoff. Finish with chives and a little extra sour cream on top.
Can I freeze slow-cooked beef stroganoff?
Can it be frozen? Yes!!! When freezing beef stroganoff, I leave out the sour cream until reheating. Then in a separate bowl, add a little stew sauce to the sour cream. Mix well. Then incorporate it into the beef stroganoff.
Love slow-cooking? Here are a few more of my slow-cooked recipes…
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Big Batch: Slow-Cooked Beef Stroganoff
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 8 people 1x
- Category: Main Course, Pasta
- Cuisine: Hungarian
Description
Stew and pasta… talk about ultimate comfort food!
Ingredients
- 2 tbsp olive oil (extra virgin)
- 1 brown onion (sliced)
- 1 kg chuck steak (cut up into a 3-4cm rough dice)
- 1 tbsp plain flour
- 750 ml beef stock
- 300 g button mushrooms (sliced)
- 2 tsp hungarian paprika
- 2 tsp dijon mustard
- 2 tbsp tomato paste
- 1/2 tsp porcini powder
- 2 black garlic cloves (peeled)
- 1/3 c sour cream
- salt & pepper (for seasoning)
Instructions
- Preheat oven to 150°c
- In a cast iron casserole, place the olive oil and onions. Saute on a low heat until onions are translucent.
- While the onions are cooking, place the diced beef in a bowl and coat in the flour.
- Add the beef to the onions, and seal the beef peices.
- Add all the remaining ingredients except sour cream. Stir to combine and bring to a simmer on top of the stove.
- Pop the casserole into the oven and cook for 3 hours.
- Remove from oven. In a bowl pop the sour cream and a ladle full of the stragnoff sauce. Stir to fully incorporate the sour cream into the sauce and then add to the casserole and give a good stir to fully mix the sour cream mixture into the stroganoff.
- Pop back into the oven and cook for a further 30 minutes or until the beef is falling apart.
- Remove from the oven. Season with salt and pepper, and serve.
Notes
My big batch recipes generally feed 8+ serves. The idea is that one batch will feed 3-4 people 2 nights dinner.
I like to serve my slow-cooked beef stroganoff with homemade black pepper pappardelle. You could also try mashed potato and vegetables, steamed rice, or even cauliflower rice. I always love a side of steamed veg, because as a mum I always try to sneak vegies in wherever I can!
Keywords: Beef, Black Garlic, mushrooms, stew, Stroganoff, slow cooked
