Creamy Slow Cooker Stroganoff

74

This recipe for Creamy Slow Cooker Stroganoff is adapted from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O’Dea. 

Sign up for our free newsletter packed with information and great offers. Or join us on FacebookTwitterInstagramPinterest and YouTube.
You could also use pork instead of beef for a Pork Stroganoff version.

Serves 6

Ingredients

  • 1 kg stewing beef
  • 30 g butter
  • 50 ml milk
  • 1 tablespoon Worcestershire sauce
  • 1 onion, diced
  • 225 g mushrooms, quartered or sliced
  • 50 ml broth
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried herbes de Provence or thyme
  • 100 g cream cheese, diced
  • egg noodles, for serving

Method

  1. Put the meat into the slow cooker (frozen is fine). Add the butter, milk, Worcestershire sauce, onion, mushrooms, broth, salt, pepper and dried herbs.
  2. Cook on low for 10 to 12 hours, or until the meat is tender. Stir in the cream cheese and cook for a few more minutes, stirring occasionally, until the cream cheese is fully incorporated into the sauce.
  3. Taste and add more salt or pepper if necessary. Serve over cooked egg noodles.
Over to you now. Have you tried this Slow Cooker Stroganoff recipe? Tell us your thoughts in the comments below. 

You can find these recipes and more family favourites on the Dinnerdujour blog, www.dinnerdujour.org.