slow cooker beef stroganoff

Breakfast

Beef stroganoff started its life as a dish by French chefs for the Russian aristocracy (Count Stroganoff for those playing at home)! Yet it somehow ventured out to America and Australia where it became a midweek meal. Rather than seeing this as a fall from grace, I see it as a compliment to its versatility.

INGREDIENT :

650g Coles No Added Hormone Beef Brisket, trimmed, cut into 3cm pieces
2 tbsp Coles Classic Olive Oil
2 brown onions, thinly sliced
400g cup mushrooms, halved
3 garlic cloves, thinly sliced
2 tbsp Coles White Plain Flour
1 tbsp paprika
1 cup Massel beef stock
1 tbsp tomato paste
1 tbsp worcestershire sauce
1 1/2 tbsp Bulla Light Sour Cream
Mashed potatoes or steamed rice, to serve
2 tbsp finely chopped parsley

RECIPE DIRECTION :

Season beef. Heat 1 tablespoon of the olive oil in a large frying pan over high heat. In batches cook beef for 3 minutes each or until browned. Transfer to a 3L (12 cup) slow cooker.
Heat remaining 1 tablespoon of olive oil in same pan over medium-high heat. Cook onion and mushrooms, stirring, for 5 minutes. Add garlic and flour and cook, stirring, for 1 minute. Transfer to cooker with paprika. Combine Liquid Stock Beef, tomato paste and Worcestershire sauce in a jug until smooth. Pour over beef. Stir to combine. Cover and cook on high for 4 1/2 hours or until beef is tender. Stir in sour cream and season.
Serve with mashed potatoes or rice. Sprinkle with parsley.

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slow cooker beef stroganoff

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