Slow Cooker Beef Stroganoff Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Beef tenderloin sliced thin, coated lightly in less flour, caramelized crisp in oil. Onions and shiitake mushrooms seared buttery, garlic joins the party. Red cooking wine deglazes the pan, pouring rich, deep flavor into the slow cooker along with broth and spices. Dijon gives a sharp tang, smoked paprika swapped for sweet to shift depth. Greek yogurt replaces plain for creaminess with punch. Fresh tarragon and chives finish bright. Cook low and slow, four to five hours. Serve over noodles or rice. Comfort elevated, no rush needed.
Prep:
20 min
Cook:
Total:
Servings:
6 servings
#slow cooker
#beef
#hearty
#comfort food
Beef tenderloin, silk-soft strips. Flour coating thin, just enough to seal juices. Hot oil sizzles, strips brown bite by bite. Onions caramelize, mushrooms soak heat, garlic adds pungent punch. Red wine splashes, tang-heavy and sharp. Into the slow cooker goes this mix, slow heat draws out rich complexity. Broth and smoked paprika add warmth, whole grain mustard cuts sharp. Greek yogurt swirls in creamy, tangy finish, no boil needed. Fresh tarragon and chives chopped fine, scattered bright. No rush, four hours or more. Hearty but refined. Serve your way—noodles embrace the sauce, rice soaks secrets. Rustic comfort with a twist, old-school meets new.
Ingredients
- 500 g beef tenderloin, cut into 1 cm thin strips across grain
- 45 ml all-purpose flour
- 60 ml avocado oil
- Salt and black pepper to taste
- 2 large onions, thinly sliced
- 45 ml unsalted butter
- 750 ml shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 125 ml dry red wine
- 250 ml beef broth
- 2.5 ml smoked paprika
- 15 ml whole grain mustard
- 180 ml Greek yogurt
- Fresh tarragon, chopped
- Fresh chives, chopped
About the ingredients
Reduced beef quantity for leaner bite yet still enough to feed six. Flour scaled back—only dusting on strips to hold sauce without bulk. Avocado oil chosen for high smoke point and neutral flavor, replacing regular vegetable oil. Shiitake mushrooms swapped for common button to wild, adding earthy depth and texture contrast. Added garlic increased to three cloves for pungency. Smoked paprika replaces plain for subtle smoky backdrop. Greek yogurt updates sour cream, bringing thicker richness and tangy complexity. Fresh tarragon introduces herbal brightness alongside classic chive garnish—both finely chopped last-minute to maintain freshness. Salt and pepper tossed in stages, adjusted after mixing yogurt to avoid curdling. Red wine and beef broth remain as liquid combo for layered flavor and tenderizing touch.
Method
- Slice beef tenderloin thin, 1 cm wide, against grain.
- Dust beef lightly with flour.
- Heat avocado oil in skillet over high heat.
- Sear beef strips quickly in batches without crowding, season with salt and pepper, transfer to slow cooker.
- Add butter to same pan; sauté onions until golden.
- Toss in shiitake mushrooms and garlic, cook five minutes on high heat.
- Season with salt and pepper, deglaze pan with red wine.
- Pour onion-mushroom mixture and wine into slow cooker.
- Add beef broth, smoked paprika, and whole grain mustard.
- Cover slow cooker; cook on low for 3 hours 45 minutes or high for 2 hours, adjusting accordingly.
- Stir in Greek yogurt gently without boiling.
- Adjust seasoning if needed.
- Garnish with chopped tarragon and chives.
- Serve over egg noodles, rice, or mashed potatoes.
Cooking tips
Cut beef against grain in same size strips, thin enough to cook quickly but hold texture. Flour only lightly coats to keep sauce viscous but prevent clumping. Sear beef in batches on high heat to caramelize surface; avoid overcrowding for even browning. Transfer all browned beef gently into slow cooker, avoiding burnt bits left behind to keep clean flavor base. Use residual fat and add butter for onions to soften and sweeten; wait for golden edges before mushrooms and garlic join. Cook mushrooms five minutes so moisture evaporates and flavor concentrates. Deglaze pan swiftly with red wine, scraping fond to dissolve flavor bits, then pour into slow cooker. Add liquids and spices, cover tightly; slow cook low near four hours preferred but high works faster. Stir in Greek yogurt gently off heat to stop curdling, adjust salt and pepper taste. Sprinkle fresh herbs just before serving for contrast and color. Serve warm over starch that absorbs sauce—egg noodles classic, but rice or mashed potatoes fine too.
Chef's notes
- 💡 Cut beef against grain. Makes it tender, not chewy. Thin strips, 1 cm. Helps even cooking. Don't rush this step. Careful measurements matter.
- 💡 Flour coating is light. Only dust to seal in flavor. Don't clump it on. Hold sauce without making it thick. Just a hint of flour works best.
- 💡 Searing the beef is crucial. High heat helps browning. Do in batches, avoid overcrowding. Keeps those lovely flavors. Mix them gently after cooking.
- 💡 Deglaze with red wine after onions and mushrooms. Scrape fond off the pan. Brings deep flavor to the slow cooker. Those bits add character.
- 💡 Greek yogurt goes in off heat. Prevent curdling. Makes sauce creamy and tangy. Adjust seasoning after mixing. This is important for balanced flavor.
Common questions
How long to cook beef stroganoff?
Cook low for 3 hours 45 minutes. High cooks faster, at 2 hours. Times vary, check tenderness.
Can I substitute ingredients?
Yes, use different mushrooms. Button or portobello work fine. Adjust yogurt if needed. Experiment with flavors.
How to store leftovers?
In airtight container. Refrigerate up to three days. Can freeze too. Thaw overnight, reheat gently.
Any tips for serving?
Serve over egg noodles, rice, or mashed potatoes. Each adds texture. Sauce complements nicely. Make it your own.
