Slow cooker beef stroganoff
This slow cooker beef stroganoff which is simple to prepare and will warm you up when the weather gets cooler.
INGREDIENTS
650 g trimmed brisket, cut into 3 cm pieces2 tablespoons olive oil
2 brown onions, thinly sliced
3 garlic cloves, thinly sliced
400 g cup mushrooms, halved
2 tablespoons plain flour
1 tablespoon sweet paprika
1 cup Massel beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 1/2 tablespoons sour cream
Mashed potatoes or steamed rice, to serve
2 tablespoons finely chopped parsley
METHOD
Step 1
Season beef. Heat 1 tablespoon oil in a large frying pan over high heat. Cook beef in 2 batches, for 3 minutes each or until browned. Transfer to a 3 L (12 cup) slow cooker.Step 2
Heat remaining 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 Massel Liquid Stock Beef Style, 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.Step 3
Serve with mashed potatoes or rice. Sprinkle with chives.
1 OyeSorry:
Write OyeSorrywow i am looking this dish in my area but did,t found thanks you now i got it
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