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Slow cooker beef stroganoff
Slow cooker beef stroganoff
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Prep Time:
15 minutes
Cook Time:
255 minutes
Total Time:
270 minutes
Cozy up with this easy slow cooker beef stroganoff for comfort in chilly weather.
Ingredients:
  • 650g No Added Hormone Beef Brisket, trimmed, cut into 3cm pieces
  • 36.40 gm Classic Olive Oil
  • 2 brown onions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 400g cup mushrooms, halved
  • 40.00 ml White Plain Flour
  • 10.00 gm paprika
  • 255.00 gm beef stock
  • 22.20 gm tomato paste
  • 24.40 gm worcestershire sauce
  • 28.20 gm Light Sour Cream
  • Mashed potatoes or steamed rice, to serve
  • 40.00 ml finely chopped parsley
Instructions:
  • Season the beef generously. Heat a tablespoon of oil in a large frying pan over high heat. Sear the beef in two batches for about 3 minutes each, or until nicely browned. Transfer the beef to a 3L (12 cup) slow cooker.
  • In the same pan, heat the remaining oil over medium-high heat. Sauté the onion and mushrooms for 5 minutes, then add the garlic and flour and cook for another minute. Transfer the mixture to the cooker along with the paprika. In a jug, whisk together Massel Liquid Stock Beef, tomato paste, and Worcestershire sauce until smooth. Pour over the beef mixture, stir well to combine. Cover and cook on high for 4 1/2 hours or until the beef is tender. Finally, stir in the sour cream, season to taste, and enjoy!
  • Garnish with a sprinkle of fresh parsley and enjoy with mashed potatoes or rice.

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