Slow-cooked beef stroganoff
3
Points®
Total time: 6 hr 20 min • Prep: 10 min • Cook: 6 hr 10 min • Serves: 6 • Difficulty: Easy
Prepare a hearty and satisfying meal with our slow-cooked beef stroganoff recipe, perfect for chilly evenings. Slow-cooked to perfection for 6 hours, this comforting dish features tender blade steak coated in a rich and flavourful paprika-infused sauce. With just 10 minutes of prep time, you can easily assemble this classic stroganoff in your slow cooker and let it simmer to perfection all day long. Sautéed onions, mushrooms and garlic add depth of flavour, while a splash of Worcestershire sauce and beef stock create a savoury base. Finish with a dollop of light sour cream and a sprinkle of fresh parsley for a touch of brightness. Serve this retro favourite alongside steamed green beans and broccolini for a complete and satisfying meal.
Ingredients
Beef, blade steak, raw
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
⅓ cup(s), (80ml)
Fresh flat-leaf parsley
2 tbs, chopped, to serve
Instructions
1
Place beef in a large bowl, sprinkle with paprika and toss to coat.
2
Heat half the oil in a large non-stick frying pan over medium–high heat. Cook beef in 3 batches, turning, for 2–3 minutes or until browned. Transfer to a 5.5 litre (22 cup) slow cooker.
3
Heat remaining oil in same pan over medium–high heat. Cook onions and mushrooms, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for a further 1 minute. Stir in flour, then gradually stir in stock and Worcestershire sauce and bring to the boil. Add onion mixture to slow cooker and stir to combine. Cover with lid and cook on low for 6 hours or until beef is fork tender.
4
Season with salt and pepper. Divide stroganoff among 6 serving bowls. Dollop evenly with sour cream and sprinkle with parsley. Serve.
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