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Beef stroganoff cob loaf recipe
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Prep Time:
20 minutes
Cook Time:
205 minutes
Total Time:
225 minutes
Wow your guests with our unique twist on classic beef stroganoff served in a bread cob. A true crowd-pleaser!
Ingredients:
  • 1kg beef chuck steak, excess fat trimmed
  • 27.30 gm extra virgin olive oil
  • 2 brown onions, thinly sliced
  • 3 garlic cloves, finely chopped
  • 350g cup mushrooms, sliced into thirds
  • 10.00 gm sweet paprika, plus extra, to sprinkle
  • 250ml (1 cup) chicken or beef stock
  • 60ml (1/4 cup) passata
  • 48.80 gm Worcestershire sauce
  • 23.40 gm Dijon mustard
  • 125g (1/2 cup) sour cream, plus extra, to serve
  • 10.00 gm cornflour
  • 62.50 ml chopped fresh continental parsley, plus extra sprigs, to serve
  • 1 large cob loaf
  • 60g bought garlic butter, melted
Instructions:
  • Cut the beef into 5 pieces that are 2cm thick. Season generously.
  • In a large frying pan over high heat, heat 1 tablespoon of oil. Brown the beef in batches for 5 minutes. Transfer the beef to a slow cooker using tongs.
  • Heat the rest of the oil in the pan, then add the onion. Lower the heat to medium and cook for 5 minutes until tender, stirring frequently. Next, add the garlic and cook for 1 minute until fragrant. Finally, add the mushroom and paprika, stirring to coat.
  • Pour the savory onion mixture onto the beef in the slow cooker. Pour in the stock, passata, Worcestershire sauce, and Dijon mustard. Cover and cook on High for 3 hours, or until the beef is melt-in-your-mouth tender.
  • In a bowl, combine sour cream with cornflour and 60ml (1/4 cup) liquid from the slow cooker. Mix until smooth. Add this sour cream mixture to the beef in the slow cooker. Cook and stir occasionally for 5-10 minutes until the sauce thickens. Finally, mix in parsley and season to taste.
  • 1. Preheat the oven to 180C/160C fan forced and line a baking tray with baking paper. 2. Cut the top off the loaf about 3cm from the top and then hollow out the bread to create a 2cm-thick shell, leaving the crust intact. 3. Place the cob on the prepared tray and brush the inside with garlic butter. 4. Bake for about 10 minutes or until the cob is golden brown.
  • Fill the corn shell with stroganoff before serving, then add a dollop of sour cream and garnish with extra paprika and parsley sprigs.

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