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Slow Cooker Beef Stroganoff by @Belfast_Undercover_Chef
- Preparation time: 15 minutes
- Cooking time: 5-6 hours on High or 6-8 hours on Low
- Total time: 8 hours max
PREPARATION TIME:
15 minutes
COOKING TIME:
5-6 hours on High or 6-8 hours on Low
TOTAL TIME:
8 hours max
You’ll need a slow cooker for this one
Ingredients
- 750g stewing steak, cut into strips
- 1 tbsp rapeseed oil
- 2 onions , halved and sliced
- 2 garlic cloves , crushed
- 1 beef stock cube , or 1 tbsp liquid stock
- 1 tbsp Dijon mustard
- 1 tbsp paprika
- 50g Dromona Butter
- 200g chestnut mushrooms , halved
- 2 tsp cornflour
- 200g soured cream
Made for sharing:
What says mid-week satisfaction more than tender, juicy meat in a creamy mushroom gravy…mmmmm! #DromonaMakesIt
How It’s Done:
- Heat the oil in a wide and add the beef in batches. Sear over a high heat then transfer to the slow cooker.
- Add the onion, garlic and paprika to the pan and cook for a few mins until soft, Add a splash of water and scrape any bits from the bottom of the pan. Place everything into the slow cooker.
- Add the stock to the beef, then the mustard. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
- About 20 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer.
- Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins.
- Serve with tagliatelle sprinkled with paprika.
Made for sharing:
What says mid-week satisfaction more than tender, juicy meat in a creamy mushroom gravy…mmmmm! #DromonaMakesIt
Slow Cooker Beef Stroganoff by @Belfast_Undercover_Chef
PREPARATION TIME:
15 minutes
COOKING TIME:
5-6 hours on High or 6-8 hours on Low
TOTAL TIME:
8 hours max
You’ll need a slow cooker for this one
Ingredients
- 750g stewing steak, cut into strips
- 1 tbsp rapeseed oil
- 2 onions , halved and sliced
- 2 garlic cloves , crushed
- 1 beef stock cube , or 1 tbsp liquid stock
- 1 tbsp Dijon mustard
- 1 tbsp paprika
- 50g Dromona Butter
- 200g chestnut mushrooms , halved
- 2 tsp cornflour
- 200g soured cream
How It’s Done:
- Heat the oil in a wide and add the beef in batches. Sear over a high heat then transfer to the slow cooker.
- Add the onion, garlic and paprika to the pan and cook for a few mins until soft, Add a splash of water and scrape any bits from the bottom of the pan. Place everything into the slow cooker.
- Add the stock to the beef, then the mustard. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
- About 20 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer.
- Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins.
- Serve with tagliatelle sprinkled with paprika.
Made for sharing:
What says mid-week satisfaction more than tender, juicy meat in a creamy mushroom gravy…mmmmm! #DromonaMakesIt
FOR MORE RECIPES JOIN:
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