Slow Cooker Beef and Mushroom Stroganoff

Sorry, but every time I cook Beef Stroganoff I always think of an old joke from my school days.

What do you call a heard of masturbating cattle……beef stroking off!

Now that I’ve gotten that out of my system here is the recipe!

As usual, with all my recipes, it’s really easy to make.  I tend to serve it with something green and some garlic bread.

Serves 4


2 TBSP of oil (whatever you have at hand)

455 grams of stewing steak chopped into bite size pieces

Salt and Pepper

1 large onion chopped

150g of fresh mushroom thickly chopped

1 can of cream of mushroom condensed soup

200 ml of milk

2 TBSP of Worcestershire sauce

150 g garlic and herb cream cheese


60 ml of sour cream (optional)


  1. Heat the oil in a frying pan.  Season the beef with salt and pepper; brown the beef for about 5 minutes.  Chuck in the onion and mushroom.  Sauté for 2-3 minutes.  Just till they start to soften.
  2. Transfer to slow cooker
  3. Mix the soup, milk and Worcestershire Sauce in a jug.
  4. Pour over the beef mixture in slow cooker.
  5. Cook for 6-8 hours on low or 4-5 hours on high.
  6. One hour before it finishes mix in the cream cheese until it melts.
  7. Serve on pasta.  I tend to use Tagliatelle but you could use anything and if you don’t have pasta you could use rice.
  8. Garnish with a dollop of sour cream.

If you do decide to try it do let me know what you think.