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August 16, 2016

Stroganoff 0 0 5 0

A versatile stroganoff that is quickly becoming a favourite all year round

  • Prep: 15 mins
  • Cook: 7 hrs 30 mins
  • 15 mins

    7 hrs 30 mins

    7 hrs 45 mins

  • Yields: Serves 4-6


1kg Beef OR Chicken OR Pork, sliced in strips

850g Mixed Mushrooms (Button, Swiss Brown, Oyster), quartered

1 medium Onion, finely sliced

3 cloves of Garlic, diced/crushed

1/2 cup Vegetable stock

1 cup Sour Cream

2 tblspns Tomato sauce 

2 tspns Worcestershire sauce 

1.5 tspns Paprika

1/4 tspn cracked Black Pepper

2 tblspns Cornflour

1 cup Cream Cheese

3 cups Baby Spinach


1Place meat, mushrooms, onion and garlic in slow cooker bowl

2Combine stock, sour cream, sauces, pepper, paprika and cornflour in a jug

3Pour mixture over mushrooms

4Cook on low for 7/7.5hrs and then stir cream cheese and spinach through

5Cook for a further 30mins or until cheese has melted through and spinach is wilted

6Serve with rice noodles, pasta, rice or mash


1- I like to serve with crackle on top when using pork

2- For a vegetarian version see Mushroom Stroganoff 

Submitted by Felicity Barnett


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