Beef Stroganoff in the Slow Cooker

    Beef Stroganoff in the Slow Cooker

    89saves
    6hours10min


    75 people made this

    Beef Stroganoff has always been a favourite casserole to eat, now with this slow cooker version it has become a favourite to cook.

    Ingredients
    Serves: 5 

    • 600g casserole steak, diced into bite size cubes
    • 1 (400ml) tin condensed cream of mushroom soup
    • 200ml milk
    • 100-200g mushrooms, sliced thickly
    • 2 medium onions, diced
    • 2 tablespoon Worcestershire sauce
    • 150g garlic and herb cream cheese
    • 5 portions fusilli or taglietelle pasta
    • 60ml sour cream, optional

    Directions
    Preparation:10min  ›  Cook:6hours  ›  Ready in:6hours10min 

    1. Add steak, onions, mushrooms, mushroom soup, milk and Worcestershire sauce to slow cooker and cook on low for 6-8 hours or high for 4-5 hours. You do not need to add extra liquid for the condensed soup, this is what the milk is for.
    2. An hour before finished add the cream cheese and stir well to dissolve.
    3. Cook pasta according to packet instructions when stroganoff is done.
    4. Serve stroganoff over pasta with sour cream on top.

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    Reviews (2)

    4

    I made slight adjustments, I added extra muchrooms (300gm) and 2 tablespoons of Tomato Paste. In future I would omit the milk as slow cooker meals tend to generate plenty of liquid. I found I had to thicken with cornflour. Overall a great recipe that I will use again. - 16 Jun 2012

    JettJaguar
    0

    My results came out bland, nearly sauceless and the meat was mushy. And for rank beginners at slow cooking, the instruction for cooking time is a tad confusing. It also didn't keep well - it tasted bad when we tried to heat some up for lunch the next day. Won't be making this one again. - 28 Jun 2015

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