Slow-Cooker Stroganoff Pasta


This slow-cooker stroganoff pasta recipe is incredibly easy and delicious, making it one of the best slow cooker meals you can prepare. With just a few ingredients and the convenience of a Morphy Richards slow cooker, you can set it and forget it while the flavours meld beautifully. Perfectly creamy and packed with savoury goodness, this stroganoff pasta is a comforting dish that will impress your family and friends. It's a fantastic slow cooker recipe that delivers taste and ease in every bite!

Preparation time: 10 minutes 
Cook time: 6-7 hours 
Serves: 4 

Ingredients:

  • Cooking Spray 
  • 500g lean stewing steak 
  • 4 garlic cloves 
  • 1 onion 
  • 300g mushrooms 
  • 200ml beef stock 
  • 2 tsp Henderson's relish or Worcestershire sauce 
  • 180g low-fat cream 
  • 2-3 tbsp Dijon mustard 
  • fresh parsley, to garnish 
  • 300g uncooked pasta 

Method: 

Step 1: Coat a frying pan with cooking spray and heat over medium-high. Sear the steak and sauté the onions for 3 minutes, until the meat is browned and the onions are soft. Add the garlic, stir to combine, then transfer everything into the slow cooker.

Step 2: Pour in the stock and a splash of Henderson's relish or Worcestershire sauce, then let it simmer on low for 6-7 hours. 

Step 3: Thirty minutes before serving, lightly spray a frying pan with cooking spray and sauté the mushrooms over medium heat for 3 minutes until golden and tender.

Step 4: Add the sautéed mushrooms to the slow cooker (still on low), then stir in the cream cheese and Dijon mustard. Close the lid and let everything simmer for 20 minutes, allowing the cream cheese to melt and blend into the sauce for a rich, creamy finish. 

Step 5: Bring water to a boil, then cook the pasta for 10-12 minutes until perfectly tender.

Step 6: Serve topped with fresh parsley.  

Recipe by BBCGoodFood. 


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