The Dinner Planner

Slow Cooker Beef Stroganoff with Sautéed Red Cabbage and Apple

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Servings 6


Beef Stroganoff

  • 800 g beef – chuck or gravy
  • 400 g mushrooms
  • 1 onion – diced
  • 1 tbsp olive oil
  • 1 cup beef stock
  • 2 tbsp tomato paste
  • 1 tbsp dijon mustard
  • 1 tbsp paprika
  • 2 tbsp thyme
  • ½ cup sour cream – or greek yoghurt
  • 400 grams fresh egg pasta

Sautéed Red Cabbage and Apple

  • ½ red cabbage
  • 1 large red apple
  • 1 tbsp apple cider vinegar
  • 1 tbsp butter


  • Heat oil in a pan on medium heat. Add beef, onion and season. Cook for 5 minutes or until browned all over.
  • Pop into the slow cooker with the mushrooms, stock, tomato paste, mustard, paprika, thyme and cook on low for 6-8 hours. Add the sour cream once cooked, Season.
  • In a large pan on medium heat, add the cabbage, apple, vinegar and 1/4 cup water. Pop lid on and cook for 15 minutes. Add butter at the end.
  • Cook the pasta in a pot of boiling, salted water for 5 minutes. Drain and divide among bowls. Top with stroganoff and add cabbage to the side.

Tips and Variations

VEGETARIAN – Double the mushrooms and cook on the stove top for 20 minutes instead of the slow cooker. 
Not a fan of sauteed cabbage and apple, or want to make dinner even easier. Add 200 grams baby spinach to the stroganoff when you add the sour cream. 


Calories: 633kcal | Carbohydrates: 89g | Protein: 37g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 32204mg | Potassium: 1340mg | Fiber: 7g | Sugar: 32g | Vitamin A: 1767IU | Vitamin C: 49mg | Calcium: 174mg | Iron: 6mg

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