Slow Cooker Beef Meatball Stroganoff
Tender beef meatballs slow cooked with mushrooms in a creamy stroganoff sauce and served over buttery mashed potatoes.
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Ingredients
- 1 kg beef mince (You can halve this recipe easily)
- 400 g mushrooms sliced
- 2 onions diced
- 2 cups water or liquid beef stock
- 2 beef stock cubes if using water instead of stock
- 2 tsp garlic
- 1 tsp mushroom salt or plain salt
- 2 Tbsp Worcestershire sauce
- ½ lemon juiced
- 2 tsp paprika
- pinch of dried thyme
- ½ cup sour cream
- ½ cup cream
- fresh parsley to garnish
- 1/2 cup frozen spinach or a few handfuls of fresh (at the end)
To Thicken
- corn flour mixed with water as needed
- 2-4 tbsp is a good start
Instructions
- Roll the beef mince into evenly sized meatballs.
- Heat a tablespoon of oil in a frying pan and brown the meatballs until golden on the outside. They don't need to be cooked through. Transfer them to the slow cooker.
- Use about ½ cup of the stock or water to deglaze the pan, scraping up any browned bits, and pour this over the meatballs.
- Add all remaining ingredients except the sour cream, cream, spinach if using and corn flour slurry to the slow cooker.Cook on LOW for 5–6 hours or HIGH for 2–3 hours, until the meatballs are cooked through.
- Prepare the mashed potatoes ready for serving.
- Stir the sour cream and cream into the slow cooker.
- Mix corn flour with a little cold water and add gradually to thicken the sauce to your liking.
- Spoon the Beef Meatball Stroganoff over mashed potatoes and garnish with fresh parsley before serving.
Notes
- Browning the meatballs first adds flavour and helps them hold together.
- Don't add the sour cream too early — it stays smoother when stirred through at the end.
- Beef or chicken mince can be swapped for pork depending on what you have.
- Serve with mashed potatoes as written, or swap for pasta or rice.
- For batch prepping, make extra meatballs and freeze the cooked extras separately for future dinners.
Servings: 5 servings