Beef Stroganoff

This lovely creamy dish is usually made with sour cream but I have found that condensed mushroom soup is a great substitute & can be part of your store cupboard!


Serves 4   Approx £1 per serving


Prep time 10 minutes   

Cooking time 8 hours on low setting (see manual for your slow cooker)



500g diced beef

1 onion, sliced

125g mushrooms, sliced

1 tin mushroom condensed soup

1 clove garlic, crushed

1 tbsp Dijon mustard or 1tsp English mustard

11/2 tsp dried parsley

2 tbsp plain flour

1 beef stock cube

salt & pepper


100ml cold water

Place the beef into a zip top plastic bag. Mix together the flour & parsley & add some salt & pepper, tip it into the bag with the beef. Shake the bag to coat the beef with the flour.


Put the onion into your slow cooker & add the seasoned beef on top. Crumble over the stock cube & add the garlic. Pour in the soup, add the mustard & 100ml cold water. Stir well & put on the lid.

Set the slow cooker to low & the timer for 8 hours (refer to your manual)

When there is a hour of cooking time left add the mushrooms, alternatively you can cook the mushrooms in a little butter or oil & add to the pot before serving. You can add them at the beginning but I find that they can shrivel up!

Serve with plain boiled rice or mashed potato if you prefer.

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