Big Batch: Slow Cooked Beef Stroganoff

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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.

slow cooked beef stroganoff with black pepper parpadelle in a cast iron frypan

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

  1. Preheat the oven to 150°c.
  2. In a cast-iron casserole, place the olive oil and onions. Saute on low heat until onions are translucent.
  3. While the onions are cooking, place the diced beef in a bowl and coat in the flour.
  4. Add the beef to the onions, and seal the beef pieces.
  5. Add all the remaining ingredients except sour cream. Stir to combine and bring to a simmer on top of the stove.
  6. Pop the casserole into the oven and cook for 3 hours.
  7. 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.
  8. Pop back into the oven and cook for a further 30 minutes or until the beef is falling apart.
  9. Remove from the oven. Season with salt & pepper, and serve.
slow cooked beef stroganoff with black pepper parpadelle in a cast iron frypan

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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slow cooked beef stroganoff with black pepper parpadelle in a cast iron frypan

Big Batch: Slow-Cooked Beef Stroganoff

  • Author: Emma Lee
  • 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

Units Scale
  • 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

  1. Preheat oven to 150°c
  2. In a cast iron casserole, place the olive oil and onions. Saute on a low heat until onions are translucent.
  3. While the onions are cooking, place the diced beef in a bowl and coat in the flour.
  4. Add the beef to the onions, and seal the beef peices.
  5. Add all the remaining ingredients except sour cream. Stir to combine and bring to a simmer on top of the stove.
  6. Pop the casserole into the oven and cook for 3 hours.
  7. 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.
  8. Pop back into the oven and cook for a further 30 minutes or until the beef is falling apart.
  9. 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

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