Slow-Cooked Beef Stroganoff

Dinner

Ingredients

500g Diced Stewing Steak
250g Mushrooms
1 Large Onion (finely chopped)
1 Garlic Clove (finely chopped)
1tbsp Butter
1tbsp Olive Oil
1tbsp Plain Flour
150g Crème Fraîche
1tsp Mustard
100ml Beef Stock
Fresh Parsley
Grated Parmesan
Tagliatelle

Method

Heat the olive oil in a large pan and fry the onion until soft
Add the garlic and fry for a few minutes more then add the butter
When the butter foams add the mushrooms and cook until soft
Remove from the pan and set aside
Add the steak pieces, flour, salt & pepper to a large bowl and toss to cover the steak fully
Add the steak pieces to a hot pan with plenty of oil and fry until well coloured and crispy around the edges
Whisk the crème fraîche, mustard and beef stock together
Add the steak, onion & mushroom mixture and sauce to the slow cooker and cook on high for 4 hours and low for another 4

Cooking

Cook all ingredients in a large frying pan or wok then transfer all to the slow cooker.

Serving

It’s traditionally served with tagliatelle or pappardelle but can also go well with rice. Add some fresh chopped parsley and parmesan on top.

Notes

The beef has a tendency to stick to the pan when fryed hot so use plenty of oil and keep moving it about.

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