Make more of your slow cooker and take the stress out of din­ner time

BBC Good Food - - Inside - recipe CASSIE BEST pho­to­graph EMMA BOYNS

Bud­get­friendly beef stroganoff

Slow cooker stroganoff

Stroganoff is usu­ally made with a quick-cook cut of beef, such as fil­let or sir­loin. This ver­sion is not only lighter on the wal­let, it’s full of flavour. Serve with pasta, rice or mashed po­tato.

SERVES 4 PREP 20 mins COOK 5-8 hrs 30 mins EASY G

750g stew­ing steak, such as chuck, cut into strips

1 tbsp veg­etable or rape­seed oil, plus a lit­tle more if needed

2 onions, halved and sliced

2 gar­lic cloves, crushed

1 beef stock cube, or 1 tbsp liq­uid stock 1 tbsp Di­jon mus­tard

50g but­ter

200g chest­nut mush­rooms, halved

2 tsp corn­flour

200g soured cream small bunch pars­ley, chopped tagli­atelle or mashed po­tato and a pinch of pa­prika, to serve

1 Turn on the slow cooker. Sea­son the beef. Heat the oil in a wide fry­ing pan and add the beef in batches so as not to over­crowd the pan. Cook over a high heat un­til deep brown, then trans­fer to the slow cooker. Add the onion and gar­lic to the pan and cook for a few mins un­til soft, adding more oil, if needed. Add a splash of wa­ter and scrape any bits from the bot­tom of the pan. Tip ev­ery­thing into the slow cooker. 2 Add the stock to the beef, then the mus­tard and sea­son. Add enough wa­ter to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.

3 About 30 mins be­fore serv­ing, melt the but­ter in a fry­ing pan and cook the mush­rooms un­til soft and caramelised. Tip into the slow cooker. Mix the corn­flour with a lit­tle liq­uid from the stroganoff in the fry­ing pan un­til smooth, then add about 100ml more and bring to a sim­mer. Once thick­ened, pour into the slow cooker with the sour cream. Turn to High (if not al­ready) and cook for an­other 20 mins. Stir through the pars­ley. Serve with tagli­atelle or mash, sprin­kled with pa­prika.

GOOD TO KNOW fi­bre • iron • 2 of 5-a-day PER SERV­ING (5) 988 kcals • fat 61g • sat­u­rates 28g • carbs 76g • su­gars 11g • fi­bre 7g • pro­tein 31g • salt 1.2g

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