Hearty Beef Stroganoff


Our family loves this super easy and tasty dinner, everyone from my picky two year old through to my gourmet chef of a husband.  I love that I can throw it all in a slow cooker in the morning and we have a delicious, healthy dinner on the table in the evenings after a long tiring day.  Plus, we usually have most of these ingredients on hand already.

This recipe makes enough for lunch leftovers the next day or, do what I do, and put half of the batch straight into the freezer for a future dinner meal.


  • 1kg beef blade steak cut into chunks or strips (or any cut of beef that you like to use in a slow cooker – you can even use chicken thighs)
  • 2 medium onions, sliced
  • 3 cloves garlic, crushed
  • 500g mushrooms, sliced
  • 1/2 cup organic tomato paste
  • 1 tin (about 400g) organic diced tomatoes
  • 2 tbsp smoked paprika
  • 1 tsp beef stock powder (or 1 stock cube)
  • 1 tbsp Dijon mustard
  • 3/4 cup natural Greek yoghurt (or sour cream)
  • Salt and pepper to taste


  1. Sauté the onion and garlic in the slow cooker until fragrant. Add smoked paprika and cook for 1 minute. 
  2. Then add the meat and cook until browned. 
  3. Add tin of tomatoes, Dijon mustard, tomato paste, crumbled stock cube, salt and pepper. Stir until combined. 
  4. Add mushrooms and stir to mix through. Place lid on and slow cook for 6 hours (or choose the best setting on your slow cooker).
  5. Just before serving, stir though the Greek yoghurt. 
  6. Serve on top of your favourite side – I think zucchini noodles, mashed potato, cooked rice or cauliflower mash all work well!

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