Traditional recipes

Slow cooked venison stroganoff recipe

Slow cooked venison stroganoff recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

Venison is pan-seared, then cooked in a slow cooker with seasonings. Pasta is added towards the end, before being served with a swirl of soured cream.

28 people made this

IngredientsServes: 6

  • 1 tablespoon rapeseed oil
  • 675g venison stewing meat, cut into 2.5cm cubes
  • 1 bay leaf
  • 1 small onion, thinly sliced
  • 150g mushrooms, sliced
  • 800ml low salt beef stock
  • salt and pepper to taste
  • 225g whole wheat spaghetti
  • 225ml soured cream

MethodPrep:20min ›Cook:8hr40min ›Extra time:9hr › Ready in:18hr

  1. Heat rapeseed oil in a large frying pan over medium-high heat. Add the venison and fry on all sides until well browned, then place into a slow cooker.
  2. Add the bay leaf, onion and mushroom to the slow cooker. Pour in the beef stock and season to taste with salt and pepper.
  3. Set slow cooker on Low and cook for 8 to 10 hours.
  4. Add the spaghetti and water or additional beef stock if needed. Cover and cook for 30 minutes. Once the spaghetti is done, stir in the soured cream and serve.

Recently viewed

Reviews & ratingsAverage global rating:(30)

Reviews in English (21)

by JJPigg06

This a great venison dish! The only issue I had was with the noodles. They came out kind of mushy. Next time I will cook them seperately. But, that being said, this the flavor of the meat was perfect!-21 Mar 2008

by Kate Kane Naylor

This was very good except for one thing. I used the whole wheat noodles, and added them to the crockpot for 30 minutes. They were gross, and turned to mush. Next time, I will just boil the egg noodles separately. The flavor was good, but I was extremely disappointed in the noodles.-18 Feb 2008

by Carolyn Guzik Fenton

My family loved this recipe. I added a little red pepper for kick, shell pasta and ground venison since that's what I had. Thanks!-20 Sep 2007

Slow Cooker Beef Stroganoff

Beef Stroganoff is Russian in origin, it is essentially sauteed beef served with a rich hearty sauce that is finished with sour cream. It lends itself perfectly to a slow cooker as slow cooking brings out even more flavour and creates super tender meat.

I have been making this for years for the family, I have often over the years used a packet mix for my beef stroganoff, but this is so easy and packed full of flavour, plus you know what you are eating with this one.

Using simple ingredients, these are the pantry staples you will want for many slow cooker dinners so really handy to have on hand. I have made the recipe as simple as possible for this reason. The basic ingredients are the same for many variations of this recipe you will find online.

The beef you use is up to you, for slow cooking I recommend Chuck or Blade Steak, skirt or brisket. Any of those cheaper cuts of meat lend themselves perfectly to slow cooking. The higher fat content and cartilage break down over time and create incredible flavour and texture.

Recipe Summary

  • 1 pound top round steak, trimmed
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 cup chopped onion
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon dried dill
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup all-purpose flour (spooned and leveled)
  • 1 cup fat-free reduced-sodium beef broth
  • 1 (8 ounce) container reduced-fat sour cream
  • 2 cups hot cooked egg noodles

Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker stir well.

Place flour in a small bowl gradually add broth, stirring with a whisk until blended. Add to slow cooker stir well. Cover with the lid cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.

Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.

What you need for Slow Cooker Beef Stroganoff

Here’s what you need to make this incredible slow cooked beef dish! It’s the same ingredients as traditional Beef Stroganoff except using economical stewing beef and more sauce so the beef is submerged while slow cooking!

Use Chuck Beef or other economical stewing beef. Do not waste your money on pricier cuts like sirloin!


We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!

Because we are constantly improving our products, we encourage you to read the ingredient statement on our packages at the time of your purchase.

Copyright © 2021 McCormick & Company, Inc. All Rights Reserved. The Taste You Trust&trade

Apple, the Apple logo, iPhone, and iPad are trademarks of Apple Inc., registered in the U.S. and other countries and regions. App Store is a service mark of Apple Inc. Google Play and the Google Play logo are trademarks of Google LLC.


We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!

We value your privacy. You can manage additional layers of account protection via your account information settings.

Slow cooker beef stroganoff

A cold weather classic, this slow cooker stroganoff combines tender beef and mushrooms in a creamy paprika and tomato sauce and is served with buttery noodles.

Slow cooker beef stroganoff.

Heat a large frying pan over high heat add oil then cook the beef in batches for about five minutes stirring to brown it evenly. Transfer each batch to the slow cooker as you go. Heat more oil in the pan and add onion and mushrooms, cook for five minutes stirring occasionally until the onion softens stirring garlic, ground paprika, smoked paprika and mustard. Cook for another minute then add it to the slow cooker. Pour in the tomato and stock and give it a stir pop on the lid and cook for four hours on high or six hours on low.

To finish the stroganoff add sour cream and worcestershire sauce mix, cornflour and a little water then add it to the slow cooker, stir then cook for another five minutes to thicken the sauce. Season with salt and pepper.

If you don't have a slow cooker cook in a flameproof casserole pan over low heat for about two hours. Here's the perfect side for your beef stroganoff cook the fettuccine in a large saucepan of boiling water until al dente, drain well melt butter in the pan over high heat letting it brown slightly. Add the fettuccine parsley and dill and season with pepper. Toss to combine.

This classic family favorite is so easy to make in the slow cooker.

  • 1 ½ pounds beef stew meat
  • 2 teaspoons vegetable oil
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano, crushed
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme, crushed
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 1 (14.5 ounce) can lower-sodium beef broth
  • ⅓ cup dry sherry or lower-sodium beef broth
  • 1 (8 ounce) carton light sour cream
  • 2 tablespoons cornstarch
  • 2 cups hot cooked noodles
  • 1 Snipped fresh parsley

Trim fat from beef. Cut beef into 1-inch pieces. In a large skillet cook beef, half at a time, in hot oil over medium heat until brown. Drain off fat.

In a 3 1/2- or 4-quart slow cooker place mushrooms, onion, garlic, oregano, salt, thyme, pepper and bay leaf. Add beef. Pour broth and sherry over all in cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.

If using low-heat setting, turn to high-heat setting. In a medium bowl combine sour cream and cornstarch. Gradually whisk about 1 cup of the hot cooking liquid into sour cream mixture. Stir sour cream mixture into cooker. Cover and cook about 30 minutes more or until thickened. Serve over hot cooked noodles. If desired, sprinkle each serving with parsley.

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.


Every Recipe, Every Rating, Every Video from Every Magazine & Every Episode!

  • 25 years of Cook's Illustrated, Cook's Country, and America's Test Kitchen foolproof recipes
  • NEW!

Dear Home Cook,

If we were new to our websites, we might think, “It’s easy to get free recipes on the Internet. What makes your recipes different?” Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.

We’re obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. Our all access membership is the only place you can find every foolproof recipe, TV episode, and objective ratings and test results for cookware and supermarket ingredients from all 25 years of Cook’s Country, America’s Test Kitchen, and Cook’s Illustrated.

Let us make a simple, no-nonsense offer. Try out all three of our websites FREE for a 14-Day, No-Hassle Trial Offer. We’re pretty confident that your All-Access membership will quickly become invaluable resources for everything from a quick Tuesday supper to your next get-together with family and friends.


  • For an extra layer of flavor, brown the beef in a skillet before adding it to the slow cooker (you can even mix the soup and broth in the skillet to stir in any flavorful bits left behind from the browning).

Stir the soup, broth, Worcestershire and garlic in a medium bowl.

Place the mushrooms and onions into a 6-quart slow cooker.  Top with the beef.  Season the beef with salt and pepper.  Pour the soup mixture over the beef.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.  Cook and drain the noodles according the package directions during the last 20 minutes of the cooking time.  Stir the sour cream in the cooker.  Season to taste.  Serve the beef mixture with the noodles.  Serve sprinkled with chopped fresh parsley, if desired.

This Reddit-famous slow-cooker beef stroganoff is pure weeknight comfort

Food blogger Sara Welch enjoys a good beef stroganoff, but as the busy mom of three young kids, she doesn't have time for recipes that require lots of work. So she tested, and gradually improved upon, a slow-cooker beef stroganoff recipe of her own, until she found the perfect balance of flavor and ease.

"Beef Stroganoff is a classic dish that a lot of people enjoy, but it can be time consuming to get the meat perfectly tender," Welch, the blogger behind Dinner at the Zoo, told TODAY Food. "In my version, the slow cooker does most of the work which makes the process much easier."

Welch's dish recently appeared on the Slowcooking subreddit, where it immediately began trending, with Redditors creating their own versions of the recipe and sharing posts about their results.

"First time trying stroganoff," wrote on Reddit user. "This one's a keeper!"

"I've made this exact recipe before several times," said another. "It's always a delicious comfort food!"

Always on the hunt for simple weeknight recipes, I decided to try out this Reddit-favorite slow-cooker dish —and was not disappointed.

Prepping the dish is simple: Lots of hearty ingredients like stew meat, beef broth and mushrooms get tossed into the slow cooker and cook on low for most of the day. Close to dinner time, when it was time to add cornstarch to thicken the sauce, the beef was falling apart as I stirred.

After thickening the sauce, I added cream cheese and sour cream, per Welch's instructions, then cooked some egg noodles and a side of broccoli while I waited for the mixture to combine.

Overall, it was minimal work in the kitchen for maximum flavor. The stroganoff, a dish with roots in mid-19th-century Russia, was hearty and satisfying, and my family went back for seconds without me needing to tell them there was more available in the slow cooker.

"The recipe was tested multiple times to try and create the best rendition of this dish as possible," said Welch, who is thrilled to see her creation getting attention on Reddit.

"I typically serve my Stroganoff with a veggie on the side, such as asparagus, green beans or broccoli, she added. "A green salad with a loaf of bread also pair nicely with the meal."



  • ▢ 1.5 kg chuck or gravy beef cut into thin strips
  • ▢ Salt and pepper
  • ▢ 3 tablespoons plain flour
  • ▢ 90 grams butter
  • ▢ 2 tablespoon olive oil
  • ▢ 1 large brown onion roughly chopped
  • ▢ 2 garlic cloves grated or minced
  • ▢ 1 cup dry red wine
  • ▢ 2 cups beef stock can use water and stock cubes
  • ▢ 1 teaspoon dried thyme

Mushroom Sauce

  • ▢ 90 grams butter
  • ▢ 1 tablespoon olive oil
  • ▢ 750 grams mushrooms sliced
  • ▢ 1 cup sour cream
  • ▢ 60 grams cream cheese cut into small cubes
  • ▢ 1/4 cup dry sherry
  • ▢ 2 tablespoons Worcestershire sauce
  • ▢ 2 extra tablespoons plain flour




Watch the video: Κοτόπουλο Λεμονάτο με Πατάτες. Άκης Πετρετζίκης (July 2022).


  1. Kagam

    Relevant. Can you tell me where I can find more information on this issue?

  2. Harun Al Rachid

    What a sympathetic answer

  3. Arnet

    You are not right. I'm sure.

  4. Sylvester

    I think, to you will help to find the correct decision. Be not afflicted.

  5. Walker

    incomparably topic, I like it)))) very much

  6. Tojasar

    In it something is also idea good, I support.

Write a message