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Published 15/09/2026
7:50
Serves 4
Easy

Slow cooker beef stroganoff​

Rich, warming and deeply comforting, our stroganoff is made for autumn evenings and hearty appetites.

Tender beef, earthy mushrooms and a creamy mustard sauce gently come together while the slow cooker does the hard work.

What you'll need...

  • 600g beef braising steak, cut into chunky strips
  • 3 tbsp plain flour
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 onions, sliced
  • 2 beef stock cubes
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 200g chestnut mushrooms, thickly sliced
  • 130ml soured cream
  • Salt and black pepper, to taste
  • Small handful of parsley, roughly chopped
  • Wild rice or fresh tagliatelle, to serve

Method

  1. Heat 1 tbsp olive oil in a frying pan over a medium-high heat. Brown the beef in batches until well sealed, then transfer to a bowl and toss with the flour until evenly coated.

  2. Deglaze the pan with 150ml water, bringing it to a gentle simmer while scraping up any caramelised pieces from the base. Pour the liquid into a jug.

  3. Turn the slow cooker to high. Add the garlic, onions and browned beef. Crumble in the stock cubes, then stir through the Worcestershire sauce and Dijon mustard. Top up the reserved cooking liquid to 600ml with boiling water, then pour into the slow cooker. Season generously and stir well to combine.

  1. Cover and cook on low for 7 hours, or until the beef is tender.

  2. Heat the remaining oil in a frying pan and cook the mushrooms until softened and browned. Stir into the stroganoff along with the soured cream. Turn the slow cooker to high and cook for a final 20 minutes while preparing the rice or tagliatelle.

  3. Serve topped with parsley alongside wild rice or fresh tagliatelle.

Shop the tools you will need

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