Photo of Slow-cooked beef stroganoff by WW

Slow-cooked beef stroganoff

6
6
6
SmartPoints® value per serving
Total Time
6 hr 20 min
Prep
10 min
Cook
6 hr 10 min
Serves
6
Difficulty
Easy

Ingredients

Lean beef blade steak

720 g, (buy 800g), fat trimmed, cut into 2cm pieces

Ground paprika

1 tbs

Olive oil

2 tsp

Brown onion

2 medium, thinly sliced

Button mushrooms

400 g, quartered

Garlic

4 clove(s), thinly sliced

Plain flour

¼ cup(s), (35g)

Salt-reduced liquid beef stock

1 cup(s), (250ml)

Worcestershire sauce

2 tbs

Light sour cream

cup(s), (80ml)

Fresh flat-leaf parsley

2 tbs, chopped, to serve

Instructions

  1. Combine flour and paprika in a medium bowl. Add beef and toss to coat, shake off excess. Reserve excess flour.
  2. Heat half the oil in a large non-stick frying pan over high heat. Cook beef in same pan, in batches, for 2-3 minutes or until browned. Transfer to a 4.5-litre (18-cup) slow cooker. Sprinkle reserved excess flour over beef.
  3. Heat remaining oil in the same pan over medium-high heat. Cook onion and mushrooms, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add stock and Worcestershire sauce and bring to the boil. Add onion mixture to slow cooker and stir to combine. Cook, covered, on low for 6 hours or until beef is very tender.
  4. Season with salt and pepper. Serve beef dolloped with sour cream and sprinkled with parsley.

Notes

SERVING SUGGESTION: Serve with steamed green beans and broccolini.