Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
I had some cubed casserole beef in the freezer and a tin of Campbell’s condensed cream of mushroom soup in the cupboard and so decided to give it a go…
- 600g stewing steak chopped into 1/2 inch cubes
- 1 can condensed cream of mushroom soup (not a cheap brand)
- 200ml milk
- 100-200g closed cup mushrooms sliced thickly
- 2 medium onions chopped
- 2 tbsp Worcestershire sauce
- 150g garlic & herb cream cheese
- 5 portions fusilli or taglietelle pasta (size & type depending on appetite!)
- 60 ml soured cream (optional)
Add steak, onions, mushrooms, mushroom soup, milk and Worcestershire sauce to slow cooker and cook on low for 6-8 hours or high for 4-5 hours. You do not need to add extra liquid for the condensed soup, this is what the milk is for.
An hour before finish, add the cream cheese and stir well to disolve.
Cook pasta according to packet instructions when stroganoff is done.
Serve stroganoff over pasta with sour cream on top.