Beef Stroganoff in the Slow Cooker
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
- 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.
- An hour before finished add the cream cheese and stir well to dissolve.
- Cook pasta according to packet instructions when stroganoff is done.
- Serve stroganoff over pasta with sour cream on top.
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Reviews and Ratings
Global Ratings:
(91)
Reviews in English (90)
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
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
i tried this recipe today but the milk curdled what did i do wrong? - 05 Oct 2011 (Review from Allrecipes UK & Ireland)