Delicious beef stroganoff
Creamy beef and mushroom recipe
Serves
4
Prep Time
15 mins
Cook Time
4 hrs
The most amazing slow-cooked beef stroganoff that you will ever have! Beef stroganoff is a brilliant dish for any occasion – it’s simple but feels special. The combination of beef, mushrooms, and a creamy sauce works so well together, and it’s so easy to make. Just a few ingredients, a bit of patience, and you’ve got a rich, comforting family meal.
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ShareIngredients
1kg Quality Mark lean blade (flat-iron) steaks
1 onion
cut into thin wedges2 garlic cloves
crushed200g button mushrooms
thickly sliced2 Tbsp tomato paste
1 cup beef stock
1 Tbsp Dijon mustard
1 Tbsp white flour
1/2 cup sour cream
to serve pasta
1/4 cup finely chopped parsley
Method
Cut the steak across the grain into 1.5cm wide strips and season with salt and pepper.
Brown the beef in batches in a dash of hot oil in a frying pan, transferring each batch to a slow cooker when browned.
Pan fry the onions and garlic in a little more oil until softened.
Scatter over the beef with the mushrooms.
Mix together the tomato paste, beef stock, mustard and flour and pour over the beef.
Cover with the lid.
Cook on low for 6-8 hours or high for 4-5 hours.
Stir in the sour cream and serve over pasta or rice.
Garnish with parsley.
Prepare the casserole as above, adding an extra 1 cup of beef stock.
Cook in a lidded ovenproof dish at 180ºC for 40 minutes.
Stir in the sour cream and serve.
