Slow cooker mushroom stroganoff

(EDIT: I updated this recipe and photos in October 2014! See the new version here)

I think I might be slightly in love with my new slow cooker. Either that, or it’s just this recipe. I haven’t used my slow cooker enough yet to know what it was about this dish that made it so good, but either way, you really should make this.

I didn’t just eat this, I devoured it. It was not a pretty sight.

This is definitely a new favourite. I know I say that a lot, but… I guess I have a lot of favourites. This is near the top of the list though! It was also so simple to make, which as you may have gathered, is a very big selling point in my book. I’m pretty big on the lazy.

If you don’t have a slow cooker, don’t fret – I’m sure this would also be wonderful done on the hob. Just please don’t simmer it for 4 hours or your mushrooms may shrivel away to nothing – half an hour should be plenty.

Slow cooker mushroom stroganoff

Serves 3

500g mushrooms, sliced
1 onion, diced
1tbsp butter
1 stock cube, made up in 600ml hot water
2tbsp tomato ketchup
3tsp paprika
3 cloves garlic, thinly sliced
4tbsp sour cream (heaped)
Handful fresh parsley, chopped

In a large pan, melt the butter and gently cook the onion and mushroom for 5-10 minutes, until they are slightly softened and beginning to shrink in size, but are still not yet fully cooked. Transfer these to the slow cooker, and add the stock, kethcup, paprika and sliced garlic. Cook on high for 4 hours.

When cooked, stir in the sour cream and chopped parsley.

I liked my stroganoff as it was, but if you would like it to be thicker, just transfer it to a saucepan and simmer for 10 minutes to reduce it slightly.
Serve with pasta or rice.


  1. Ksenia says

    This is a fantastic recipe! I actually did it on my stove top, simmering for around a half an hour as suggested, and it worked great! The only things I did differently were to add less stock (500ml), cooked the mushrooms and onion thoroughly before adding other ingredients, and I sauteed the garlic with finished mushrooms and garlic for about a minute before I added the paprika and ketchup. This was a hit at my dinner table. Thank you! :)

  2. says

    If I wanted to use liquid vegetable broth instead of the stock cube (I make my own veggie broth at home), how much should I use (i.e. 600 mL or a little more?)


  3. Thuan says

    I’m gonna try this tomorrow… I’ll be out of the house all day… is it ok to put the slow cooker on low for 8 hours instead of high for 4?

  4. Ann says

    I really enjoyed this but had to cook it down on the stove. I used smokey paprika as I didn’t have any sweet paprika and thankfully only put in 1 teaspoon as it was a bit strong. I also used Tofutti ‘sour cream’ to make it vegan – thank you for sharing your recipe.

  5. Deborah says

    I cooked this today…added a little Worcestershire sauce and a can of cream of mushroom…then served over spaghetti squash in place of pasta. It was delicious!

  6. says

    This recipe had excellent flavor and was great served over rice. However I added a bit too much broth so it was saucier than I would have liked but I recommend it!

  7. Vi says

    Hi, I was wondering if you could tell me how many quarts your slow cooker is? I have a mini one and I would need to figure out how to size the recipe down appropriately.

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