Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons vegetable oil ((notes 1))
  • 1 kg beef (blade chuck or stewing) ((2.2lb))
  • ⅓ cup plain (all-purp) flour ((43g / 1.5oz))
  • 3 teaspoons mustard powder (or dijon mustard)
  • 3 cloves garlic, minced
  • 1 ½ tablespoons mild paprika ((notes 1))
  • 1 medium onion, thinly sliced
  • 1 cup low sodium beef stock ((250ml))
  • 2 tablespoons light soy sauce ((notes 1))
  • 2 tablespoons butter ((notes 1))
  • 400 g sliced swiss brown mushrooms ((14oz))
  • 1 cup light sour cream ((250ml) (notes 2))
  • 1 teaspoon freshly cracked black pepper
  • Salt to taste
  • Dill & parsley to serve

Instruction

  • Slice the beef into 1.5cm thick strips, removing any sinew as you go.
  • In a large bowl, mix together the flour, mustard powder and paprika. Toss the beef strips in the flour mix to coat.
  • Heat 1 tablespoon of oil in a frying pan and fry half of the beef strips turning constantly until sealed and lightly browned. Repeat with the remaining beef strips.
  • To your slow cooker, first add the onion and garlic then add the seared beef strips on top. Now add the beef stock and the soy sauce. Cook on low for 7 hours.
  • In the same frypan melt the butter and add all the mushrooms. Fry on medium-high for 5-7 minutes until cooked and turning golden. Store in the fridge until required.
  • After 7 hours add the mushrooms, sour cream and cracked pepper and give the mixture a good stir. Cook a further 30 minutes. This is a good time to get your rice or pasta cooking too.
  • Add salt to taste if required. Serve the beef stroganoff over pasta or rice topped with small sprigs of dill and parsley.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.