Tasty slow cooker beef stroganoff

It's almost impossible to resist this mouthwatering beef stroganoff dish! Source: Getty.

Are you craving a hearty dinner to warm you up on these cool winter evenings? If so, you simply can’t go past this incredibly easy and super tasty slow cooker beef stroganoff. With the perfect mix of creamy sauce, beef, garlic and mushroom generously poured over pasta, this dish is definitely one to remember.

The addition of both sour cream and cream cheese in the sauce takes this traditional dish to a whole new level of flavour that will definitely leave you wanting more. But don’t worry if you have some left overs as if it will also keep in the freezer for around two months!


  • 1kg beef, cut into short thin strips
  • 1 yellow onion diced
  • 1 clove garlic crushed
  • 300g mushrooms cleaned and sliced
  • 240ml beef broth
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3/4 tsp dried thyme
  • 2 tbsp cornflour dissolved in 1/2 cup beef broth
  • 180g cream cheese
  • 180g sour cream
  • 15g chopped fresh parsley, plus extra to serve


  1. Layer onions, garlic, mushrooms and beef in slow cooker.
  2. Combine broth, mustard, Worcestershire sauce, salt, pepper and thyme in a small bowl. Mix to combine. Pour into slow cooker over beef. Cook on low for 7-8 hours or cook on high for 4-5 hours.
  3. Around 20 minutes before cooking time is finished, add beef broth mixture. Stir to combine. Continue to cook until thickened. Stir in cream cheese until completely dissolved. Stir in sour cream and chopped parsley. Heat through. Add salt, pepper and mustard to taste.
  4. Cook pasta according to instructions. Spoon beef mixture over pasta. Top with fresh parsley. Serve hot.

Stories that matter, delivered straight to your inbox

Sign up to our daily newsletter for more great stories

Leave your comment

Please sign in to post a comment.
Retrieving conversation…