Loading recipe…

Loading recipes…

Slow Cooker Paprika Beef Strips with Mushrooms and Crème Fraîche | DadTheFoodie

Slow Cooker Paprika Beef Strips with Mushrooms and Crème Fraîche recipe photograph

Instructions

Trim the beef and cut it into thin strips across the grain. Pat it dry with kitchen paper and season lightly with the salt and pepper.
Heat 1 tablespoon of the oil in a large frying pan over a medium-high heat. Brown the beef in two batches for about 1 minute per side, adding the remaining oil for the second batch. Transfer the beef to the slow cooker. This browning is optional but adds extra flavour.
Turn the heat down to medium. Add the onion and cook for 4–5 minutes until beginning to soften. Stir in the garlic, paprika and flour, then cook for 1 minute.
Gradually pour the stock into the pan, stirring to lift any browned bits. Stir in the Worcestershire sauce and mustard, then pour the mixture over the beef in the slow cooker.
Cover and cook on low for 3 hours. Add the mushrooms, stir well, cover again and cook for a further 1 hour, or until the beef is tender and the mushrooms are cooked.
Turn off the slow cooker. Stir a few spoonfuls of the hot sauce into the crème fraîche in a bowl, then stir the warmed crème fraîche mixture back into the slow cooker with the lemon juice and parsley. Do not boil after adding the crème fraîche. Taste and adjust the seasoning.
Meanwhile, cook the tagliatelle in a saucepan of boiling water according to the packet instructions. Drain well and serve topped with the paprika beef and mushroom sauce.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Sharp knife
Large saucepan
Colander

Swaps and substitutions

Lean beef frying steak → Lean beef rump steak or sirloin steak
Cut into thin strips across the grain; avoid very thick stewing pieces for this quicker slow cooker method.
Crème fraîche → Full-fat soured cream
Stir it in after switching off the slow cooker and avoid boiling.
Tagliatelle → Rice, mashed potato or crusty bread
Prepare the accompaniment separately.
Chestnut mushrooms → Closed-cup mushrooms
Slice larger mushrooms thickly so they hold their shape.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days. Store the beef sauce separately from the pasta where possible. Defrost: Defrost the cooked beef sauce overnight in the refrigerator. Reheat it until piping hot throughout before serving. Do not defrost or cook raw beef in the slow cooker.
Reheating: Reheat the sauce in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring occasionally. Add a splash of water or stock if it has thickened. Reheat only once and do not boil vigorously after adding the crème fraîche.
Leftover ideas: Use leftover beef and sauce in a baked pasta dish, spoon it over jacket potatoes, or serve it with steamed vegetables and rice.

Allergen information

Contains milk, wheat and gluten. Worcestershire sauce may contain fish, so check the label if cooking for someone with a fish allergy. Stock cubes and mustard may contain other allergens; check packaging.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

My private notes

Cook & print

Start Cook Mode

Recipe info

Prep time: 20 min
Cook time: 300 min
Servings: 4

Rate this recipe

Made this recipe?

Collections

Add to meal plan

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

2 tablespoons vegetable oil, divided
600 g lean beef frying steak, trimmed and cut into thin strips
1 large brown onion, thinly sliced
2 cloves garlic, finely chopped
2 teaspoons sweet paprika
1 tablespoon plain flour
150 ml beef stock, made with 1 stock cube
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
250 g chestnut mushrooms, thickly sliced
1 beef stock cube
150 g full-fat crème fraîche
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
¼ teaspoon fine salt, plus extra to taste
¼ teaspoon black pepper, plus extra to taste
300 g dried tagliatelle, or another pasta shape, to serve

Find recipes using similar ingredients

DadTheFoodiewww.dadthefoodie.com

Slow cooker

Tags: Slow cooker, Beef, Mushrooms, Easy family meals, Midweek meals, Pasta, Stroganoff-style

Slow Cooker Paprika Beef Strips with Mushrooms and Crème Fraîche

Name: Slow Cooker Paprika Beef Strips with Mushrooms and Crème Fraîche
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, divided; 600 g lean beef frying steak, trimmed and cut into thin strips; 1 large brown onion, thinly sliced; 2 cloves garlic, finely chopped; 2 teaspoons sweet paprika; 1 tablespoon plain flour; 150 ml beef stock, made with 1 stock cube; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 250 g chestnut mushrooms, thickly sliced; 1 beef stock cube; 150 g full-fat crème fraîche; 1 tablespoon fresh parsley, chopped; 1 tablespoon lemon juice; ¼ teaspoon fine salt, plus extra to taste; ¼ teaspoon black pepper, plus extra to taste; 300 g dried tagliatelle, or another pasta shape, to serve

Tender beef strips cook slowly with onions, mushrooms and sweet paprika in a savoury sauce, finished with crème fraîche for a gentle stroganoff-style finish. Serve with tagliatelle, rice or mashed potato for an easy family supper.

Prep: 20 min
Cook: 5 hrs
Total: 5 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Sharp knife
Large saucepan
Colander

Ingredients

2 tablespoons vegetable oil, divided
600 g lean beef frying steak, trimmed and cut into thin strips
1 large brown onion, thinly sliced
2 cloves garlic, finely chopped
2 teaspoons sweet paprika
1 tablespoon plain flour
150 ml beef stock, made with 1 stock cube
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
250 g chestnut mushrooms, thickly sliced
1 beef stock cube
150 g full-fat crème fraîche
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
¼ teaspoon fine salt, plus extra to taste
¼ teaspoon black pepper, plus extra to taste
300 g dried tagliatelle, or another pasta shape, to serve

Substitutions

Lean beef frying steak → Lean beef rump steak or sirloin steak (Cut into thin strips across the grain; avoid very thick stewing pieces for this quicker slow cooker method.)
Crème fraîche → Full-fat soured cream (Stir it in after switching off the slow cooker and avoid boiling.)
Tagliatelle → Rice, mashed potato or crusty bread (Prepare the accompaniment separately.)
Chestnut mushrooms → Closed-cup mushrooms (Slice larger mushrooms thickly so they hold their shape.)

Instructions

Trim the beef and cut it into thin strips across the grain. Pat it dry with kitchen paper and season lightly with the salt and pepper.
Heat 1 tablespoon of the oil in a large frying pan over a medium-high heat. Brown the beef in two batches for about 1 minute per side, adding the remaining oil for the second batch. Transfer the beef to the slow cooker. This browning is optional but adds extra flavour.
Turn the heat down to medium. Add the onion and cook for 4–5 minutes until beginning to soften. Stir in the garlic, paprika and flour, then cook for 1 minute.
Gradually pour the stock into the pan, stirring to lift any browned bits. Stir in the Worcestershire sauce and mustard, then pour the mixture over the beef in the slow cooker.
Cover and cook on low for 3 hours. Add the mushrooms, stir well, cover again and cook for a further 1 hour, or until the beef is tender and the mushrooms are cooked.
Turn off the slow cooker. Stir a few spoonfuls of the hot sauce into the crème fraîche in a bowl, then stir the warmed crème fraîche mixture back into the slow cooker with the lemon juice and parsley. Do not boil after adding the crème fraîche. Taste and adjust the seasoning.
Meanwhile, cook the tagliatelle in a saucepan of boiling water according to the packet instructions. Drain well and serve topped with the paprika beef and mushroom sauce.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days. Store the beef sauce separately from the pasta where possible. Defrost: Defrost the cooked beef sauce overnight in the refrigerator. Reheat it until piping hot throughout before serving. Do not defrost or cook raw beef in the slow cooker.

Reheat the sauce in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring occasionally. Add a splash of water or stock if it has thickened. Reheat only once and do not boil vigorously after adding the crème fraîche.

Use leftover beef and sauce in a baked pasta dish, spoon it over jacket potatoes, or serve it with steamed vegetables and rice.

Allergen information

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Paprika Beef Strips with Mushrooms and Crème Fraîche

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Paprika Beef Strips with Mushrooms and Crème Fraîche

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Community comments

Share how your recipe turned out