Slow cooker beef stroganoff

■ Serves 4 ■ Prep 20 mins ■ Cook 5 hrs-8 hrs 30 mins FREEZABLE

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

1 tbsp vegetable, plus extra 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 of parsley, chopped tagliatelle or mashed potato and a pinch of paprika, to serve

1 Turn the slow cooker on and season the beef. Heat the oil in a wide frying pan and cook the beef in batches over a high heat until browned all over, then transfer to the slow cooker. Add the onions and garlic to the pan and cook for a few minutes until soft, adding more oil if needed. Add a splash of water and scrape any bits from the bottom. Tip everything into the slow cooker. 2 Add the stock, then the mustard and season. Add enough water to just cover the beef, cover 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. Put the cornflour in a frying pan and mix with a little liquid from the stroganoff until smooth, then add about 100ml more of the liquid and bring to a simmer. Once thickened, pour into the slow cooker with the soured cream. Turn to high and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.

PER SERVING 988 kcals, fat 61g, saturates 28g,

carbs 76g, sugars 11g, fibre 7g, protein 31g, salt 1.2g