Slow-cooked beef stroganoff
Lean beef blade steak
720 g, (buy 800g), fat trimmed, cut into 2cm pieces
2 medium, thinly sliced
400 g, button variety, quartered
4 clove(s), thinly sliced
¼ cup(s), (35g)
Beef stock, liquid, salt-reduced
1 cup(s), (250ml)
Light sour cream
⅓ cup(s), (80ml)
Fresh flat-leaf parsley
2 tbs, chopped, to serve
- Combine flour and paprika in a medium bowl. Add beef and toss to coat, shake off excess. Reserve excess flour.
- 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.
- 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.
- Season with salt and pepper. Serve beef dolloped with sour cream and sprinkled with parsley.