Slow Cooker Beef Stroganoff
Ingredients
| - 750 g cheap steak | - salt and pepper to season |
| - 1 onion diced | - 40 g butter |
| - 250 ml beef stock | - 1 tbsp Dijon mustard |
| - 1 tbsp Worcestershire sauce | - 2 tsp paprika |
| - 1 tbsp tomato paste | - 300 g mushrooms sliced |
| - 250 ml sour cream |
Instructions
Slice the steak into thin strips, cutting across the grain to maximise tenderness and season with salt and pepper.
Brown the beef strips in a hot frying pan. You’re not cooking the meat all the way through, just getting some colour on it. Transfer to a slow cooker.
Turn the temperature down to medium on the frying pan and add the butter. Allow to melt. Add the onion and cook for 2-3 minutes or until soft and translucent. Add to the slow cooker.
In a bowl, mix together the beef stock, Dijon mustard, Worcestershire sauce, paprika and tomato paste. Pour into the slow cooker and stir.
Cook for 7 hours on low or 5 hours on high.
With 1 hour of cooking time remaining, add the mushrooms.
With 30 minutes of cooking time remaining, stir through the sour cream. See notes if you want to thicken the sauce.
Serve with cooked egg noodles, pasta, rice or mashed potato.
Notes:
Just before serving, check the thickness of the sauce. If you would like it to be slightly thicker, mix 1 tbsp of cornflour (cornstarch) with ¼ cup cold water, stir to dissolve and then stir through the mixture in the slow cooker.