Directions
1Add all ingredients leaving out beef, Philadelphia and mushrooms, mix with a wooden spoon until ingredients are combined.
2Add beef and cubed Philadelphia.
3Cook on high for 2 hours add mushrooms, cook for a further 2 hours on high.
4Add 2 tablespoons of corn flour to thicken (mix in a cup with water first).
5Serve with 500g of cooked fettuccine and mix through sauce.
6Optional: Add more mushroom and beef if you don’t want to much sauce.
Submitted by Kylie Walker
7 Reviews
Jodie Leemhuis
June 21, 2019
Absolutely delicious stroganoff! Everyone loved it 😋 I did double tomato paste, Worcestershire, garlic, mustard, parsley, paprika and beef stock and added a sliced onion too. Only issue I encountered was that the Philly definitely needed plenty of “convincing” to mix properly into the sauce 😂 will try adding room temp Philly next time we make it 😉 Thanks for sharing your yummy recipe with us Kylie Walker, we all loved it 😋😍😊
Paulene @ Slow Cooker Central
June 10, 2019
Being a beef dish I would suggest beef stock 🙂
Rach Minnis
June 10, 2019
What stock would be used! Beef or Veg?
Ames
June 6, 2019
Not great. All i could taste was wine. Would add half the amount if made it again.
Ames
June 5, 2019
Couple of questions:
Which white wine did you use?
Which type of mustard did you use?
Thanks!
Kirra Amick
May 21, 2019
The best beef stroganoff I’ve ever had! Couldn’t stop eating it even when I was full! Sooo good!
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Katrina Swifte
July 14, 2019
So good! Definitely a fave!