Stroganoff is traditionally a dish cooked quickly in a frying pan, using prime steak. We've had so many requests for a slow-cooker version of our beef stroganoff, so we had to try it! Slow cooking isn't only extra-convenient for busy days, but it allows you to use cheaper cuts of meat too, which is always a bonus! Slow cooking this dish also gives it a deeper, richer flavour and the steak becomes fall-apart tender. It's great served with rice, pasta or potatoes.
This recipe is currently only available in our book. You can get it here
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
we have your picture
Now we have your Hint & tip
we’ll check them over.
- Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
See what others have to say
DanielleTuesday 8th March 2022
Made this tonight and the whole family loved it!
Can this be put in the freezer?
HollyThursday 10th March 2022
Hi Danielle, we are so glad to hear you enjoyed this recipe! The Slow-Cooker Stroganoff can be frozen, all of the recipes in our Comfort Food book that can be frozen have a little F symbol just above the ingredients list. Hope that helps!
PaulMonday 28th February 2022
Hi. When adding the cream cheese and Dijon mustard is the mix still quite wet. Like beef in gravy ?
HollyTuesday 1st March 2022
Hey Paul, if you think the stroganoff needs reducing a little before adding the cream cheese we suggest leaving the lid off the slow cooker for 30 minutes to help it to reduce down. Hope that helps!
Kirsty CairdMonday 31st January 2022
I made the slow cooker beef stroganoff on Saturday and am wondering if the quantity of mustard in the recipe should be tsp and not tbsp. The mustard totally overpowered the flavour, very disappointed!! It was the first recipe I tried out of the book so fingers crossed the next one is more successful!
HollyTuesday 1st February 2022
Hi Kirsty, we suggest 2-3 tbsp depending on your taste. If you prefer you can reduce the amount used more to suit your preference by adding a little at a time until the flavour is right for you. Hope that helps!
LORNATuesday 25th January 2022
Hi- I don’t have any low salt stock cubes – assume can just use ordinary ones?
HollyTuesday 25th January 2022
Hey Lorna, yes normal stock cubes will be fine just adjust the seasoning in the recipe as you may find you won’t need to add any extra salt. Hope that helps!
JacquelineSunday 13th February 2022
I found 25 per cent low salt Oxo Cubes at Asda.
SharonMonday 14th February 2022
Hi Jacqueline, thanks for helping out and letting us know where you’ve found low salt stock cubes.
Pat MorrisSaturday 22nd January 2022
Can I leave out the mustard in the stroganoff I really don’t like mustard at all
SharonThursday 27th January 2022
Hi Pat, if you leave out the mustard it will alter the flavour of the dish and it would have a mild mushroomy flavour rather than a Stroganoff flavour. Maybe you could try adding a very small amount of mustard and then taste the Stroganoff and see what you think? Then you can add more if you like to suit your own taste. Hope this helps and thanks for your question.
LauraThursday 20th January 2022
Could this be put in the oven instead of slow cooker?
HollyFriday 21st January 2022
Hey Laura, we have an article HERE for slow cooker conversions which may help you cook the recipe in the oven. We also have this recipe for Beef Stroganoff which is cooked on the hob. Hope that helps!
CLARE NOBLEThursday 13th January 2022
I made the slow cooker beef stroganoff last night – bit of a problem with the measurements. I added the 3 tablespoons of Dijon Mustard, and nearly set my sinuses on fire!
Today I’ve made a new batch, double the amount but will not add any mustard, I will add the leftovers from last night….. hopefully this will subdue the mustard from last night and infuse the new batch. Fingers crossed it works, mind you I stripped out most of my tastebuds last night, so it’s not really a problem until they recover 😂
HollyFriday 14th January 2022
Hey Clare, we suggest 2-3 tbsp depending on your taste. If you prefer you can reduce the amount used more to suit your preference by adding a little at a time until the flavour is right for you. Hope that helps!
Join the conversation
Comment or ask our advice