Name: This slow-cooker beef stroganoff is done in just 3 steps
Prep time: 20 min
Cook time: 270 min
Total time: 290 min
Yield: 6
Ingredients: 750g beef chuck steak, trimmed, cut into 4cm pieces; 1 large brown onion, chopped; 3 cloves garlic, crushed; 1 tablespoon paprika; 2 tablespoons tomato paste; 1 tablespoon Dijon mustard; 500g cup mushrooms, half thickly sliced and half quartered; Sea-salt flakes and freshly ground black pepper, to season; 1 cup beef stock; 1 tablespoon Worcestershire sauce; 1 tablespoon cornflour; 1/3 cup sour cream, at room temperature, plus extra to serve; Cooked pasta, parsley leaves, to serve

That weeknight when everything is just a little too hectic calls for a slow-cooker recipe. And nothing beats this slow-cooker beef stroganoff. Done in just three steps, and only 4 hours of cooking (or 8 hours on LOW), you’ll be thanking your past self for turning on the slow cooker that morning.

With chuck steak, mushrooms and lots of pasta, this works well for a budget dinner option as well. The best part is, this recipe serves 6 people, so if you’re a family of 4, or have little ones that don’t eat a full serving, then there will be an abundance of leftovers to enjoy for the rest of the week.

Ingredients

750g beef chuck steak, trimmed, cut into 4cm pieces

1 large brown onion, chopped

3 cloves garlic, crushed

1 tablespoon paprika

2 tablespoons tomato paste

1 tablespoon Dijon mustard

500g cup mushrooms, half thickly sliced and half quartered

Sea-salt flakes and freshly ground black pepper, to season

1 cup beef stock

1 tablespoon Worcestershire sauce

1 tablespoon cornflour

1/3 cup sour cream, at room temperature, plus extra to serve

Cooked pasta, parsley leaves, to serve

Method

Step 1

Place beef, onion, garlic, paprika, tomato paste, Dijon mustard and mushrooms in the bowl of a 5.5-litre slow cooker. Season with salt and pepper and stir to combine. Pour in the stock and Worcestershire sauce. Cover and cook on HIGH for 4 hours (or LOW for 8 hours).

Step 2

Blend cornflour with 1 tablespoon water until smooth. Add to beef mixture in the slow cooker, stirring to combine. Cook for a further 20–30 minutes or until the sauce has thickened slightly. Stir in sour cream.

Step 3

Serve the stroganoff with pasta and extra sour cream. Sprinkle with parsley leaves.

stroganoff pasta in grey bowl with herbs, pepper and a blob of sour cream on top — (Photography: Jeremy Simons, Styling: Michele Cranston)

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Recipe Developer Kim Coverdale Recipe Developer

Kim Coverdale is a recipe developer and food writer with more than 25 years of experience in Australian food publishing. Trained at the Australian Women's Weekly Test Kitchen — one of Australia's most trusted homes of recipe development — Kim has spent her career creating, testing, and perfecting recipes for some of the country's leading food titles. Every recipe she develops is rigorously tested to ensure it works reliably in home kitchens, not just professional ones.

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