Slow Cooker Beef and Mushroom StroganoffWinter Food at its Finest!

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  • Slow Cooker Beef and Mushroom Stroganoff

Slow Cooker Beef and Mushroom Stroganoff is great for being prepared in the morning and then being left to cook for the day – as it takes 8 hours to cook.

It tastes great and is a good meal to have on a special occasion.

Slow Cooker Beef and Mushroom Stroganoff

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  • 3/4 cup Flour
  • 1/2 tsp Mustard Powder
  • 250 grams Mushrooms sliced
  • 1/4 cup White Wine
  • 2 Brown Onion thinly sliced
  • 1 tbsp Salt And Pepper To Taste
  • 1 Beef Stock (300 Millilitre)
  • 1 Sour Cream (250 Millilitre)
  • 1 Steak (1000 Grams) round or gravy


  1. Cut the beef into thin strips (if the meat has been previously frozen, its easier to do this before it has fully defrosted).
  2. In a bowl mix together 1/2 cup of the flour, the mustard powder and salt and pepper to taste.
  3. Toss in the beef strips and bread them evenly.
  4. Place the coated strips in the bottom of the slow cooker.
  5. Cover the meat with the sliced onion and mushrooms and pour over the beef stock and white wine.
  6. Cover and cook on low for 8 hours.
  7. Just before serving, combine the remaining flour with the sour cream and stir through the mixture - this will thicken and make the beef lovely and rich.
  8. Serve the slow cooker beef stroganoff over cooked thick egg pasta noodles or rice.


Recipe Hints and Tips:

  • Slow Cooker Beef Stroganoff is suitable to freeze for up to six months, if you are freezing once you have cooked it for the 8 hours allow to cool then place in an airtight container to freeze. When defrosted complete steps 7&8 as the sour cream tends to split once frozen & defrosted.

We also have a terrific traditional beef stroganoff, sausage stroganoff and a chicken stroganoff recipe.

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