Slow Cooked Beef Stroganoff

Beef stroganoff is an all-time favourite dish! It’s super easy and has such a depth of flavour, you’ll be looking forward to dinner as soon as you turn on the slow cooker!

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How to Cook

  1. Turn the slow cooker onto low. Cut the beef into strips 5cm x 1cm. Heat a dash of oil in a frying pan and brown the meat over a high heat. Transfer to the slow cooker. Add the onion to the pan and cook over a medium low heat until beginning to soften. Transfer to the slow cooker. Add mushrooms.
  2. Whisk together Gregg’s Paprika, Dijon mustard, Gregg’s Tomato Paste, and beef stock and pour over the meat. Cover. Cook on low for 6-7 hours until meat is tender. At the end of cooking stir through lite sour cream. Season to taste with freshly ground black pepper.
  3. Serve over fettuccine or rice and garnish with freshly chopped parsley. Serve with your favourite vegetables on the side.

* If sauce is too thin at the end of cooking thicken with 1 - 2 tsp cornflour mixed with a little cold water and whisked into the sauce before stirring in the sour cream.


  • 500 g lean beef blade steak
  • 1 onion, sliced
  • 200 g Swiss brown or button mushrooms cut into quarters
  • 1 Tbsp Gregg's Ground Paprika
  • ½ tsp Dijon mustard
  • 50 g pouch Gregg's Tomato Paste
  • ¾ cup salt reduced beef stock
  • 3 Tbsp lite sour cream
  • Freshly chopped parsley to garnish

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