Slow Cooker Beef Stroganoff
Servings
4people
Servings
4people
Ingredients
  • 500g beef rumpcut into thin strips
  • 1 large onion
  • 500g small mushroomssliced
  • 2/3cup water
  • 1tsp beef stock powder (salt reduced)
  • 2tbsp tomato pasteno added salt
  • 300ml Greek yoghurt
  • 1tsp lemon juice
  • 1tbsp Worcestershire Sauceoptional
Instructions
  1. Over a medium-high heat, spray a large fry pan lightly with oil. Add beef strips to the pan and cook until medium rare. Remove beef from pan and set aside on a clean plate.
  2. Reduce heat and add diced onion and sliced mushrooms to the pan and sauté until tender. Add water, stock and tomato paste. Return beef to the pan and stir through.
  3. Combine lemon juice with Greek yoghurt and add to the pan. Allow to simmer for a further 5 minutes until well combined. Season with salt and pepper if desired.
  4. Serve with a selection of steamed vegetables and mashed potato.
Recipe Notes

Serves 4 at 250 calories per serve

Print Recipe
 Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff
Votes: 49
Rating: 3.61
You:
Rate this recipe!
Course Main Dish
Servings
people
Ingredients
  • 500 g beef rump cut into thin strips
  • 1 large onion
  • 500 g small mushrooms sliced
  • 2/3 cup water
  • 1 tsp beef stock powder (salt reduced)
  • 2 tbsp tomato paste no added salt
  • 300 ml Greek yoghurt
  • 1 tsp lemon juice
  • 1 tbsp Worcestershire Sauce optional
Course Main Dish
Servings
people
Ingredients
  • 500 g beef rump cut into thin strips
  • 1 large onion
  • 500 g small mushrooms sliced
  • 2/3 cup water
  • 1 tsp beef stock powder (salt reduced)
  • 2 tbsp tomato paste no added salt
  • 300 ml Greek yoghurt
  • 1 tsp lemon juice
  • 1 tbsp Worcestershire Sauce optional
Slow Cooker Beef Stroganoff
Votes: 49
Rating: 3.61
You:
Rate this recipe!
Instructions
  1. Over a medium-high heat, spray a large fry pan lightly with oil. Add beef strips to the pan and cook until medium rare. Remove beef from pan and set aside on a clean plate.
  2. Reduce heat and add diced onion and sliced mushrooms to the pan and sauté until tender. Add water, stock and tomato paste. Return beef to the pan and stir through.
  3. Combine lemon juice with Greek yoghurt and add to the pan. Allow to simmer for a further 5 minutes until well combined. Season with salt and pepper if desired.
  4. Serve with a selection of steamed vegetables and mashed potato.
Recipe Notes

Serves 4 at 250 calories per serve