Slow cooked beef Stroganoff

    8 hours 15 min

    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.

    995 people made this

    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

    Prep:15min  ›  Cook:8hr  ›  Ready in:8hr15min 

    1. 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.
    2. In a small bowl, mix together the wine with the flour. Pour over the beef.
    3. 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 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