Slow-cooker beef stroganoff

Everyone loves a good stroganoff ! Try our delicious take on the traditional Russian dish.

SERVES 4 | HANDS-ON TIME 30 min|TOTAL TIME 9.5 hours


  • 1.5 kg beef chuck steak
  • 1 tbsp olive oil
  • 12 shallots (300g), peeled
  • 300 grams small brown mushrooms
  • 1 tbsp paprika, plus extra to serve
  • 1 ½  cups beef stock
  • 2 tbsp fresh thyme leaves
  • ⅓ cup crème fraîche, plus extra to serve


TRIM beef to remove any excess fat; cut into 4cm  pieces.

HEAT the oil in a 5-litre slow cooker on sear (HIGH) setting. Cook beef, in batches, turning, for 5 minutes or until well browned. Remove from the cooker.

ADD shallots, mushrooms (halve some mushrooms, if you like) and paprika to the slow cooker. Cook, stirring, for 2 minutes or until fragrant. Return beef to the cooker.

ADD stock and thyme. Adjust setting to LOW; cook, covered, for 9 hours 30 minutes or until beef is very tender.

STIR in crème fraîche; cook for a further 1 minute or until heated through. Season to taste.

SERVE stroganoff drizzled with extra crème fraîche and sprinkled with extra paprika.

COOKING TIP – We’ve used a slow cooker for this recipe. If preferred, you can cook the stroganoff in a dutch oven or other cast iron casserole dish in a 150ºC oven for 2 hours. Stroganoff goes well with pasta, rice or mashed potato.

Slow-cooker beef stroganoff Originally seen on FOOD&HOME


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