Slow cooker stroganoff

Stroganoff is traditionally a dish cooked quickly in a frying pan, using prime steak. We've had so many requests for a slow-cooker version of our beef stroganoff, so we had to try it! Slow cooking isn't only extra-convenient for busy days, but it allows you to use cheaper cuts of meat too, which is always a bonus! Slow cooking this dish also gives it a deeper, richer flavour and the steak becomes fall-apart tender. It's great served with rice, pasta or potatoes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Spray a frying pan with low-calorie cooking spray and place over a medium-high heat. Add the steak and onion and fry for 3 minutes until the meat is sealed and the onion has softened, then add the garlic, stir well and transfer everything to the slow-cooker bowl.

Step 2

Add the stock and Henderson's relish or Worcestershire sauce and cook on low for 6-7 hours.

Step 3

Half an hour before serving, spray the frying pan with low-calorie cooking spray and sauté the mushrooms over a medium heat for 3 minutes.

Step 4

Add the mushrooms to the slow cooker (still on the low setting), stir in the cream cheese and the Dijon mustard close the lid and allow 20 minutes for the cream cheese to heat through.

Step 5

Serve sprinkled with parsley and with your choice of accompaniment.