Slow Cooker Beef Stroganoff

Creamy, comforting stroganoff with tender strips of beef and mushrooms. A midweek treat that feels fancy.

Ingredients

• 500g stewing steak, sliced into strips
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 250g mushrooms, sliced
• 150ml double cream
• 1 beef stock cube dissolved in 200ml water
• 1 tbsp Dijon mustard
• 1 tbsp tomato puree
• 1 tsp smoked paprika
• 1 tbsp plain flour
• Salt and pepper

Method

1. Toss the beef strips in flour, salt, pepper, and smoked paprika.
2. Place the beef, onions, garlic, and mushrooms in the slow cooker.
3. Mix the stock, mustard, and tomato puree. Pour over the beef.
4. Cook on Low for 6-8 hours until the beef is tender.
5. Stir in the double cream in the last 30 minutes of cooking.
6. Serve over egg noodles or rice with a sprinkle of parsley.

Tips

Don’t add the cream too early or it may split. Stirring it in for the last 30 minutes is perfect.