Cold evening? This is your comfort food. A large plate, a blanket on the couch and a pan of beef stroganoff with tender strips of beef, mushrooms and a generous dollop of sour cream. You really don't need anything else to get through the winter. - Lobke
Why this works so well in the crockpot
Classic stroganoff is usually quickly fried with tender meat. In the crockpot, you can use a slightly firmer cut, such as beef ribs. After a few hours of cooking, they become wonderfully tender and release much more flavour into the sauce. The sour cream is only added right at the very end. Heating it for too long will cause it to curdle, and while it will still taste good, it won't look as nice. Looking for your own slow cooker? Discover it in "which crockpot is the best choice for you?".
Let's get started!
- Cut the meat into strips, pat dry and season with salt and pepper.
- Brown the meat briefly in batches in a hot pan with oil and add it to the crockpot.
- Chop the onion, mince the garlic and slice the mushrooms. Fry them in the same pan until the mushrooms are golden brown and the moisture has evaporated.
- Add the mushroom mixture to the crockpot with the broth, mustard and paprika powder.
- Cook on low for 6 hours.
- Cook the tagliatelle just before serving.
- Turn off the crockpot or set it to warm and only then stir in the sour cream. Do not add it earlier, otherwise it will curdle.
- Taste, season to taste and serve over the tagliatelle with chopped parsley.
Tip
Is the sauce a bit thin? Dissolve 1 tbsp of cornflour in a little cold water and stir it into the sauce half an hour before the end.
Variations and serving suggestions
- Vegetarian: leave out the meat and use a mix of mushrooms with vegetable broth. 2 to 3 hours on low is enough.
- Instead of pasta: serve with rice or mashed potatoes.
Storage and leftovers
Store in the refrigerator for up to 3 days. Reheat gently and do not let it boil, because of the sour cream. You can freeze it, but preferably do so before adding the sour cream.
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