Name: Slow Cooker Beef Stroganoff
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons (45 ml) all-purpose flour; 1 1/2 lbs (675 g) beef sirloin, cut into strips; 3 tablespoons (45 ml) oil; 2 onions, thinly sliced; 1 lb (454 g) white button mushrooms, sliced; 3 tablespoons (45 ml) butter; 3 cloves garlic, chopped; 1/2 cup (125 ml) red wine; 1 cup (250 ml) beef broth; 1 tablespoon (15 ml) whole-grain mustard; 1/2 teaspoon (2.5 ml) paprika; 3/4 cup (180 ml) 10% plain yogurt; Chopped flat-leaf parsley, to taste; Chopped fresh chives, to taste; Salt and pepper

Note from Ricardo

You can keep beef stroganoff waiting for a few hours thanks to the "warm" function on most slow cookers, without changing its taste, texture or appearance. If you plan to make lunch with leftover beef stroganoff, add yogurt only to the portion you will eat during the meal. The next day, reheat meat and add yogurt at the last minute to prevent sauce from curdling.

This recipe is from Ricardo’s book "La Mijoteuse - de la lasagne à la crème brûlée."

Slow Cooker Beef Stroganoff

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Note from Ricardo

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