Slow-Cooked Beef Stroganoff

As you may, or may not, know, slow cooked beef is one of my favourite foods. Indeed, this is my second such recipe of the year, the first being a rather exquisite beef bourguignon. Beef, prepared in this way, has become a regular fixture on my eating calendar for a couple of reasons. Firstly, I have taken the decision to stop eating meat flippantly. Meat is expensive, nowhere near as sustainable as vegetables or pulses and unhealthy if eaten too often. Indeed, the world could do with each and every meat eater indulging in a little less animal. Secondly, when I do decide to give in to my carnivorous tendencies, the best cure for an absence of meat is a rich, deep and delicious beef stew. I don’t mean to preach, this isn’t the Vegetable Church.

Beef stroganoff, as you might imagine, is a traditionally Russian dish. However, it has, in recent years, become famous around the world in various different guises. Indeed, stroganoff often makes use of the slightly more expensive cuts of beef, which isn’t really favourable to my cause. As such, this is a slow-cooked version, which allows the use of the cheaper, yet delicious, cuts of beef. The beef stroganoff is, in my opinion, better off for this change. The flavour is so dark, rich and creamy and the taste of the beef penetrates the entire dish completely. However, this recipe remains true to the traditional elements of the stroganoff: it is creamy, satisfying and chock full of mushrooms.

Beef Stroganoff

Serves 5-6

Ingredients:

• 500g diced beef

• 250g chestnut mushrooms, quartered

• 75ml French brandy

• 2 onions, finely chopped

• 2 cloves of garlic, mashed

• 2-3 bay leaves

• 1 tsp paprika (smoked is nice)

• A generous sprig of fresh thyme

• 600-700ml beef stock

• A knob of butter

• 150ml crème fraîche

• Olive Oil

• Seasoning

• A few sprigs of flat-leaf parsley

Method:

1. Heat the oven to 180C. Fry the onions in a good slug of olive oil, begin to brown the meat. Sauté the mushrooms in the brandy on a high temperature, until browned. Transfer all of the ingredients above to a large, cast iron, oven pot and continue to cook. Tip in the garlic, bay leaves, paprika, thyme and butter. After stirring for five minutes pour in the beef stock, place in the oven and cook for a minimum of two and a half hours, but preferably three or more.

2. After the designated period of time return the pot to the hob. If necessary reduce the liquid, before adding the crème fraîche. Season to taste and serve with mashed potatoes, garnish with a little parsley.

Cost: Diced beef, here in Wales, is roughly £1 per 100g serving. Therefore, this jolly lovely pot of food comes in at an impressive, and rather rough, £7.50. That price includes the mashed potatoes and constitutes, I think, a rather frugal feast.

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71 comments on “Slow-Cooked Beef Stroganoff

  1. thesinglegourmetandtraveller
    February 12, 2012 at 8:14 am

    Looks delicious and a good way to enjoy those delicious stroganoff flavours.

    • Rosemary Mullally
      February 12, 2012 at 8:17 am

      You’ve got to be kidding, Frugal. I never eat meat flippantly, but with profound reverence and gusto. Excellent pictures and recipe!

      • frugalfeeding
        February 12, 2012 at 1:08 pm

        Well, that is good. One should always revere one’s meat.

    • frugalfeeding
      February 12, 2012 at 1:09 pm

      Thanks! It was fantastic :)

  2. Zoe @ Pantry and Fridge
    February 12, 2012 at 8:43 am

    LOVE Beef Stroganoff :) Hope to give this recipe a go soon :)

    Thanks for sharing it, it looks delicious.

  3. countrywoodsmoke
    February 12, 2012 at 8:55 am

    A perfect warming meal for these frosty days.
    Cheers
    Marcus

  4. Chica Andaluza
    February 12, 2012 at 9:43 am

    That looks so good – and I love slow cooked meals, so much flavour from more economical cuts of meat. I do miss beef as we get it so rarely here in Andalucia.

    • frugalfeeding
      February 12, 2012 at 1:08 pm

      Thanks! :D. Oh that’s a shame :( – there are other wonderful meats though, of course.

  5. Arturo Féliz-Camilo
    February 12, 2012 at 1:57 pm

    Oh yes! And some white rice on the side to absorb all those nice juices!

  6. carolbean
    February 12, 2012 at 3:13 pm

    this is so inspiring–i love a good beef stew recipe! you make a great point about slow cooked meats; they are absolutely satisfying and totally what we mostly-vegetarians crave when we want something con carne. thank you for the gentle reminder that a deep, rich beef stew is what I want for dinner!

    • frugalfeeding
      February 12, 2012 at 3:57 pm

      Thanks, Carol! Exactly. I really hope you have one now! I’m glad we have similar thinking 😀

  7. Dina Avila
    February 12, 2012 at 4:24 pm

    Delicious! I find that beef stew (similar to one my mom makes) on cold winter days is exactly the perfect comfort food.

    • frugalfeeding
      February 12, 2012 at 5:38 pm

      Oh yes, it really is. Absolutely wonderful.

  8. Part Time House Wife
    February 12, 2012 at 4:49 pm

    I’ve had beef stroganoff on the brain lately! thanks for just putting me over the edge! I think i’ll go out and get some ingredients today!

    • frugalfeeding
      February 12, 2012 at 5:38 pm

      Haha! I’m glad I did. I hope you do make it and enjoy it thoroughly.

  9. Rufus' Food and Spirits Guide
    February 12, 2012 at 5:05 pm

    This is great. This dish has a pretty bad reputation in America. It’s a school cafeteria favorite, or at least was when cafeterias actually cooked things. It’s nice to see this done so well. The brandy sounds wonderful and this dish looks amazing.

    • frugalfeeding
      February 12, 2012 at 5:39 pm

      Thanks, Greg. I hope to change its bad reputation :)

  10. Stephanie
    February 12, 2012 at 6:49 pm

    Anything with mushrooms is fine by me, but this looks delicious.

  11. Amrita
    February 12, 2012 at 7:28 pm

    This reminds me of a kitchen experiment gone bad just a couple of days back when I made Beef Bourguignon with red bell peppers instead of flavor-absorbing vegetables like carrots. It completely altered the taste, though we still enjoyed every bit of it. Taught me a valuable lesson in being more traditional with my slow-cooked meats :) Beef Stroganoff is next on my list, and I’m not messing with any of it!

    • frugalfeeding
      February 14, 2012 at 11:20 pm

      Ah yes, traditional ingredients always work best in this sort of thing. Don’t mess with it :d. Keep it traditional and you’ll not go wrong.

  12. saladcheese
    February 12, 2012 at 8:01 pm

    Looks incredible — this dish reminds me a lot of Hungarian chicken paprikas. Something very warming during this winter season…

  13. The Dusty Baker
    February 12, 2012 at 9:04 pm

    Wow that is beautiful FF. I LOVE slow cooking meat too, and this is the perfect time of year for it. Brandy! Why have I not been making this with brandy?!?!?!?! Stellar recipe.

    • frugalfeeding
      February 14, 2012 at 11:27 pm

      Thanks, Dusty. I absolutely adore your blog by the way. Definitely try it with brandy. The mushrooms work so well after being cooked in the alcohol.

  14. latetedelegumes
    February 12, 2012 at 11:24 pm

    Prior to my vegetarian days, beef stroganoff was one of my favorite dishes that my mom makes. Yours looks awesome!

    -Taissa

    • frugalfeeding
      February 14, 2012 at 11:19 pm

      I wonder if there is a good vegetarian equivalent? Hmm.. I shall have to look it up.

  15. k.m.
    February 12, 2012 at 11:50 pm

    I’d attend Vegetable Church :)

    This looks great, I like that it can cook slowly and I don’t have to watch it all the time. Sounds like a great weekend dish.

    • frugalfeeding
      February 14, 2012 at 11:18 pm

      Actually, I think I would too… Thanks. Oh yes, best on a Sunday 😀

  16. Kimby
    February 13, 2012 at 12:00 am

    Your kitchen wizardry with slow cooking (regardless of the price of beef) shows that you can have your stroganoff and eat it, too. :)

    • frugalfeeding
      February 14, 2012 at 11:18 pm

      Haha. Slow cooking is my favourite type 😀

  17. Catherine McLean
    February 13, 2012 at 12:15 am

    Looks gorgeous!

    I know what you mean about not eating meat flippantly. That’s an approach I’ve been growing into over the last few years, and it seems to have taken root – I’m currently trying to use up the meat in my fridge (vaccuum packed) or freezer before the start of Lent, and am having great difficulty doing so, because this will involve eating meat every second day, and possibly three days in a row if I can’t send my dinner guests home with leftovers on Wednesday. I just can’t bring myself to write that on a menu plan. It’s not even about ethics at this point, it’s a purely physical revulsion against eating so much meat in such a short space of time. I really like meat, but this is too much (though we used to eat meat every day)!

    Catherine

    • frugalfeeding
      February 14, 2012 at 11:27 pm

      Thanks, Catherine. I think it’s important to respect meat. I’m glad you;re coming round to this way of thinking.

  18. Marina@cowboycountryvegetarian
    February 13, 2012 at 1:31 am

    Great post! Slow coked is such a great way to tenderize meat. I enjoy reading your blog.

    • frugalfeeding
      February 14, 2012 at 11:17 pm

      :D. I’m glad you do. It’s mostly about the writing for me :)

  19. filingawaycupcakes
    February 13, 2012 at 4:35 am

    I absolutely adore your pictures! This looks delicious and I really like that you used so many mushrooms. I hate mushroom skimping.

    • frugalfeeding
      February 14, 2012 at 11:26 pm

      Thanks! They are so cheap here it would be stupid not to add loads.

  20. Julia {The Roasted Root}
    February 13, 2012 at 5:58 am

    Slow-cooked meat is easily my favorite repertoire! I have been thinking about beef stroganoff lately – my mom used to make it with cream of mushroom soup (oh yeah, Campbell’s)…and while I loved it when I was young, there is just no way I’d eat that now. Love your elegant recipe and uh…thanks for not making it with cream of mushroom soup :)

    • frugalfeeding
      February 14, 2012 at 11:26 pm

      Oh yes, mine too. No offence, but that sounds a little gross… I shall never make it with added soup… 😀

  21. Celia @ Fig Jam and Lime Cordial
    February 13, 2012 at 6:19 am

    Hmmm…I am so with you there. Slow cooked beef is a staple here too, although more often than not, we’ll wrap it in pastry and make it into a pot pie! :)

  22. cakeboule
    February 13, 2012 at 7:04 pm

    Oh my ! I do love slow cooked food and have beef in the freezer waiting for me when I get back from hols. As I am so close to Cornwall I think that I could also muster up a couple of cornish pasties as well with this filling just to remind me of the fantastic time.

    • frugalfeeding
      February 14, 2012 at 11:08 pm

      You are on a bit of a commenting spree :). I like. Oh yummy – that sounds a like a great use of this 😀

      • cakeboule
        February 14, 2012 at 11:38 pm

        Yes I was a bit behind on my blog reading – got to love half terms!

  23. Amanda @ Once Upon a Recipe
    February 13, 2012 at 8:57 pm

    How perfect – I was just talking with a friend about beef stroganoff earlier today! This sounds like a delicious lazy Sunday meal. It’s going on my rotation. :)

    • frugalfeeding
      February 14, 2012 at 11:05 pm

      Hah, thanks! That’s a coincidence. I hope you enjoy it.

  24. Nicole
    February 13, 2012 at 9:08 pm

    It looks really good. Slow cooked beef is usually so good and tender.

  25. daisy
    February 13, 2012 at 9:12 pm

    Lovely comforting dish! Mushrooms and beef – yummy!

    daisy

    • frugalfeeding
      February 14, 2012 at 11:25 pm

      Thanks, Daisy. They are a perfect combination.

  26. Kaitlyn
    February 14, 2012 at 3:04 am

    WOW! I already had dinner but all of a sudden I want this asap!
    I love the incorporation of the brandy, I need to start using it more when I slow cook or braise beef

    • frugalfeeding
      February 14, 2012 at 11:04 pm

      Well, make it then – it’s amazing. The brandy works so well with the mushrooms.

  27. kitchentraveller
    February 14, 2012 at 4:33 am

    “Not the Vegetable Church?” Love it…

    I must make this!

    • frugalfeeding
      February 14, 2012 at 11:03 pm

      Haha, I’ve not been at my comic best yet – but I’ll get it back.

  28. Granny
    February 15, 2012 at 12:51 am

    The best comfort food and making large batches is another way to use meet with a healthy sense of restraint. I can see how this would be a favourite dish. Pray tell what might you serve for dessert with such a feast? :-)

    • frugalfeeding
      February 16, 2012 at 8:23 pm

      Oh yes, it really is. Dessert? Ummmmm. It’s already full of cream :D. Something light, I’m not sure what :(

  29. JillySB
    February 17, 2012 at 11:03 am

    Gorgeous I think some one should drag me away now lol

  30. Villy
    February 18, 2012 at 3:33 pm

    Stewing is one of my favorite beef preparations. I’ve never tried that, but judging from the photos I should. And I will!

    • frugalfeeding
      February 19, 2012 at 4:18 pm

      It is by far my favourite! You really should :)

  31. Mollie Walker Freeman
    March 11, 2013 at 12:10 am

    Oddly, I’ve received about 60 posts, including this one, from you today! Not sure what’s up…anyway,since it’s Sunday, I actually have time to read some of them. This sounds wonderful, & so much superior to the sort of instant, American way I learned to make “Stroganoff.” A can of cream of mushroom soup, a tub of sour cream, & some frozen meatballs. Heat up & pour over wide noodles. My kids loved it; but I only made this when I had almost no time. I have a question for you: do you cover the pot while it is in the oven? I assume so; but you don’t really say.

    • frugalfeeding
      March 21, 2013 at 10:38 am

      yes, cover up and then reduce as necessary! Sorry about the emails 😀

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