Slow Cooker Beef Stroganoff
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 700 g Beef (diced)
- 1 tbsp Vegetable oil
- 2 Garlic clove (crushed)
- 4 Shallots (diced)
- 1 Pinch Fine sea salt and ground black pepper
- 350 ml Beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Wholegrain mustard
- 25 g Butter
- 150 g Mushrooms (white)
- 1 tbsp Paprika
- 1 tbsp Cornflour (corn starch)
- 250 ml Sour cream
- Fresh parsley (to serve)
Method
- Heat 1 tbsp Vegetable oil in a pan over a medium heat. Cook 700 g Beef until browned all over. Remove form the pan and set aside.
- Melt 25 g Butter in the pan and cook 150 g Mushrooms and 4 Shallots until softened, about 5 minutes.
- Add the beef, 2 Garlic clove and the cooked mushrooms and shallots to a slow cooker pot.
- Add 2 tbsp Worcestershire sauce, 2 tbsp Wholegrain mustard and season with 1 Pinch Sea salt and black pepper. Pour in 350 ml Beef stock to cover the meat. Cook on high for 5 hours.
- When cooked, add 1 tbsp Cornflour (corn starch) and 250 ml Sour cream to thicken the sauce.
- Serve with 1 tbsp Paprika and Fresh parsley sprinkled on top (optional).