December 30, 2014
6 hrs 10 mins
500 g beef diced
1 large onion
2 red capsicum
Mushrooms (we like lots)
1 - 2 teaspoon paprika
1 teaspoon vegeta (stock powder)
2 tablespoon worcestershire sauce
1 - 2 teaspoon minced garlic
3 teaspoon cornflour
1 cup water
2/3 cup natural yoghurt or sour cream
1Put chopped onion capsicum and beef in cooker,
2Mix dry ingredients, sauce, garlic and water in a jug and pour over,
3Cook on low for 6 - 8 hrs.
4Add 2/3 cup natural yoghurt or sour cream 15 minutes before serving.
5Serve with rice or pasta.
Submitted by Kelli Wishart
June 11, 2020
Kept to the original recipe except use beef stock instead of water.
Found it to be quite runny (Should have added more cornflour or used less liquid?).
When I added the sour cream, the liquid took over the taste of the cream.
Had some left overs and the next day put the left over stroganoff into a saucepan and simmered until the liquid was reduced, had it with veggies and roast spuds, that was very nice.
July 2, 2019
So good, read the reviews and added tomato paste and swapped in beef stock
March 31, 2019
This was lovely. There was no mention of tomato paste in the list of ingredients, I added a sachet and the taste was lovely. Everyone gobbled it down, this will be on our rotation menu for the colder weather. Thank you
April 7, 2018
I added white wine & chicken stock
No hot sauce or corn flour it turn out absolutely delicious 😋
I’m pretty heavy handed with the white wine & sour cream in my stroganoff
And no I don’t the drink wine either lol
January 11, 2018
I would add them at the start myself 🙂
January 5, 2018
Whe would you add the mushroom, in the last hour or from the beginning.
October 27, 2016
I made a double batch to go with a grand final hungi feast and it was devine. The flavour was outstanding and everyone raved about it. Simple to make and full of flavour. This will be my ‘go-to’ Beef Stroganoff recipe now. Fabulous recipe!
August 10, 2016
Haven’t as yet be I’ll give in a go as I luv beef stroganoff then I’ll leave my rating nxt round
Beef Strogg is on weekly rotation in our house! I follow this recipe every time and it is delicious, I’ve never even looked at the other options on this site as it suits us fine. Both my 3yr old and 20mth old love it as well!
July 19, 2016
This was divine. I took note of the other comments and used beef stock instead of water, added 2 heaped tablespoons of tomato paste and doubled the sauce ingredients. I also used a mix of regular and smoked paprika which gave it a lovely flavour. I did have to up the cornflour about two hours into the cook (I cooked it on high for 4 hours as that’s all I had) but that was nothing major. This was inhaled by my 4 and 1 year old daughters. This will become a regular in our house.
July 18, 2016
Hello Kelli Wishart. A couple of questions from a novice in Zimbabwe!
When do you add the mushrooms?
When do you add the cornflour?
June 9, 2016
I used beef stock rather than water. Full of flavour. delicious.
May 31, 2016
I also used this recipe today and although I had to improvise on a couple of ingredients it turned out to be quite delicious. Thanks for sharing.
We have made this a few times now and it is sooo good! We serve it over mashed potato and it is full of flavour. We double the recipe so there is heaps in a 5 litre slow cooker.
May 1, 2016
I pretty much doubled the paprika, Worcestershire sauce, and stock as I found it lacked flavour when I tried the sauce half way through. I also added about 4 tablespoons of tomato paste to the mixture half way into the cooking time.
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