Slow cooker Beef Stroganoff

I have been looking for a really good beef stroganoff recipe for a long time.  One that is not watery, and does not have beef that is falling apart.  This one is adapted from a Coles/Taste recipe.

You can use chuck steak (cheaper) in the stroganoff, but it will have more fat in it.  You can also leave out the carrot and celery (more traditional)  but for a family I put them in.  Be sure to brown the meat well and do not over cook the paprika or it will be bitter.  Use the best quality smoked paprika you can afford.  Serve with pasta or rice.

Next time I make it I am going to make a double batch, and freeze some.  Do not put the sour cream in before you freeze, it will split.  For a large batch, make in the evening and cook all night on the low setting of your slow cooker.  Easy!

Slow Cooker Beef Stroganoff

Ingredients:

1 tablespoon olive oil

600g topside steak, cut into 3cm pieces

1 brown onion, thickly sliced

1 large carrot thickly sliced

1 stick celery thinly sliced

500g brown mushrooms, thickly sliced or halved

2 garlic cloves, crushed

3 teaspoons ground sweet paprika

1 teaspoon smoked paprika

1 tablespoon Dijon mustard

400g can diced tomatoes, or a bottle of passata

1 cup (250ml) beef stock

1/2 cup (120g) sour cream

2 tablespoons Worcestershire sauce

1 tablespoons cornflour

1/4 cup chopped flat-leaf parsley

1 tablespoon coarsely chopped dill

 

Method:

Heat half the oil in a large frying pan over high heat. Brown the beef, in small batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.                                

Heat the remaining oil in the pan. Add onion and garlic, then carrots and celery, then mushroom. Cook, stirring occasionally, for 5 mins or until onion softens slightly.

Add paprika and mustard. Cook for 1 min or until aromatic.  (do not over cook at this stage)                          

Spoon the onion mixture over the beef in the slow cooker.

Pour in the tomato and stock.

Cook, covered, for 4 hours on high (or 6 hours on low) or until beef is very tender.

Add Worcestershire sauce and stir to combine.

Combine the cornflour with 1 tbs cold water in a small bowl. Add to the beef mixture and stir to combine. Cook, stirring occasionally, for 5 mins or until the sauce thickens. Season.

Add the sour cream and stir until combined.           

Garnish with chopped parsley and dill.