Slow cooker beef stroganoff served in a bowl

Slow cooker beef stroganoff

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(63 ratings)

Prep: 20 mins Cook: 5 hrs - 8 hrs, 30 mins


Serves 4

Cook a version of beef stroganoff that's lighter on the wallet yet full of flavour thanks to slow cooking. Serve with pasta, rice or mashed potato

Nutrition and extra info

  • Freezable

Nutrition: Per serving (5)

  • kcal988
  • fat61g
  • saturates28g
  • carbs76g
  • sugars11g
  • fibre7g
  • protein31g
  • salt1.2g
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  • 750g stewing steak, such as chuck, cut into strips
  • 1 tbsp vegetable or rapeseed oil, plus a little more if needed
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1 beef stock cube, or 1 tbsp liquid stock
  • 1 tbsp Dijon mustard
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g chestnut mushrooms, halved
  • 2 tsp cornflour
  • 200g soured cream
  • small bunch parsley, chopped tagliatelle or mashed potato and a pinch of paprika, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.

  2. Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.

  3. About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.

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Comments, questions and tips

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22nd Apr, 2020
My family really enjoyed this and we used Pip’s tip of adding 50ml of brandy at the end, when we had our second helping we added another tbsp of Dijon mustard as I didn’t feel it was quite flavoursome enough. This did the trick but if I made it again I’d add another stock cube as well.
Liv Turner's picture
Liv Turner
9th Jul, 2019
Far too much liquid, followed the recommendation to have just enough liquid to cover the beef but that was too much. Overall taste was nice but not particularly strong due to the excess liquid
24th Jun, 2019
This is my favourite dish. I usually make Beef Stroggy fresh straight in the pan using a recipe my Brother used in his restaurants. A slow cooker recipe intrigued me. During cooking it looked like a Stroggy but didn't have the mouthwatering aroma of a Stroggy. The overpowering smell of Dijon mustard concerned me somewhat but hoped that would improve once the final ingredients were added for the last 30 minutes of cooking.It was during this part of cooking I suddenly realised what was missing and not in this recipe........BRANDY !!!! I immediately added brandy, about 50ml...roughly, and bingo, there was the gorgeous stroggy smell. Let it cook in for the final 20 minutes. Apart from having to thicken the sauce a little more during the final 10 minutes this was delicious. Overall a really tasty version that works nicely in a slow cooker. I just recommend the Brandy. Will definitely do this again.
14th Jun, 2019
This was actually really tasty, although I did alter the recipe slightly. I was pretty liberal with mustard (I don't usually like it, so worried the mustardy taste was going to be overwhelming once I'd added a VERY heaped tbsp, but it wasn't). Also sprinkled quite a lot of paprika during cooking, as well as on the meat before frying it. I used a lamb stockpot as I didn't have any beef stock. Also added one and a half courgettes after an hour or 2, as I had them in. Served up with tagliatelle, will definitely be making it again.
dorothyr's picture
25th Nov, 2018
Disappointed in this dish. Nothing like beef stroganoff. No flavour from the sauce. The only upside is the beef is tender. Will not be making this again.
13th Oct, 2018
I used stewing steak and followed the recipe exactly and the beef just crumbled away to nothing, no substance to it at all. Will not do this recipe again.
16th Sep, 2018
This was a big hit with my family, my hubby was very sceptical as he isn't a fan of slow cooker food but he declared it delicious and 'a keeper' which is praise indeed. The beef was so tender and the sauce rich and creamy, I coated the beef first in well seasoned flour but apart from that made no change to the recipe. Oh except I mixed the cornflour with the 100ml liquid in a jug before putting it in the pan as the first time I tried it with a small amount it just solidified immediately. I cooked it for the full 8 hours on low. Real comfort food and served with mash (made with the left over sour cream and butter), peas and carrots. Yum!
5th Sep, 2018
Big dissapointment. Very easy to make, it was tasty but tasted nothing like stroganoff, just another hearty beef stew. Had hoped I had found a cheaper dinner party alternative to the meal for two I enjoy so much with hubby. Sadly not. Won't be making again.
Cathy Baxter's picture
Cathy Baxter
5th Sep, 2018
Easy recipe and whole family enjoyed it. I will be making this one again.
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