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Slow cooked beef Stroganoff
A wonderful slow cooker recipe, which is so simple to put together. Rump steak is slowly cooked with mushrooms in a soured cream sauce. Enjoy over rice or buttered pasta.
Ingredients
Serves: 6
- 675g rump steak, cut into strips
- salt and pepper to taste
- 1/2 onion, chopped
- 1 (295g) tin condensed cream of mushroom soup
- 3/4 (300g) tin chopped mushrooms
- 4 tablespoons water
- 1 tablespoon dried chives
- 1 clove garlic, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 beef stock cube
- 4 tablespoons white wine
- 1 tablespoon plain flour
- 450ml soured cream
- 25g chopped fresh parsley
Method
Prep:15min ›
Cook:8hr ›
Ready in:8hr15min
- Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Place onion on top, then add mushroom soup, mushrooms and water. Season with chives, garlic, Worcestershire sauce and stock cube.
- In a small bowl, mix together the wine with the flour. Pour over the beef.
- Cover and cook on Low for 6 to 7 hours. Stir in the soured cream and parsley; continue cooking for 1 hour.
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Reviews & ratings
Average global rating:
(1049)
Reviews in English (746)
This was a huge success! I will definitely be making this again. I used fresh mushrooms and used Beef escalopes cut into strips. Very tasty! - 17 Nov 2013
I've made this twice now and it is so easy and very tasty. To make it really fast to prepare before running out the door in the morning, I cheat and use frozen chopped onions. I also sometimes brown the meat and freeze. Throw it all in an off to work - 24 Mar 2013
Nice recipe. I couldn't get any ready-made sour cream so had to make some from single cream and lemon juice - 19 Jul 2015