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Slow-cooked beef stroganoff

Slow-cooked beef stroganoff

Total Time
6 hr 20 min
10 min
6 hr 10 min
A classic comfort meal for chilly nights, this retro favourite never disappoints.


Beef, blade steak, raw

720 g, (buy 800g), fat trimmed, cut into 2cm pieces

Ground paprika

1 tbs

Olive oil

2 tsp

Brown onion

2 medium, thinly sliced

Button mushrooms

400 g, quartered


4 clove(s), thinly sliced

Plain flour

¼ cup(s), (35g)

Salt-reduced liquid beef stock

1 cup(s), (250ml)

Worcestershire sauce

2 tbs

Light sour cream

cup(s), (80ml)

Fresh flat-leaf parsley

2 tbs, chopped, to serve


  1. Place beef in a large bowl, sprinkle with paprika and toss to coat.
  2. Heat half the oil in a large non-stick frying pan over medium–high heat. Cook beef in 3 batches, turning, for 2–3 minutes or until browned. Transfer to a 5.5 litre (22 cup) slow cooker.
  3. Heat remaining oil in same pan over medium–high heat. Cook onions and mushrooms, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for a further 1 minute. Stir in flour, then gradually stir in stock and Worcestershire sauce and bring to the boil. Add onion mixture to slow cooker and stir to combine. Cover with lid and cook on low for 6 hours or until beef is fork tender.
  4. Season with salt and pepper. Divide stroganoff among 6 serving bowls. Dollop evenly with sour cream and sprinkle with parsley. Serve.


SERVING SUGGESTION: Serve with steamed green beans and broccolini.