Recipe Slow-cooker beef stroganoff : Easy, Special and Delicious

Recipe Slow-cooker beef stroganoff : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Slow-cooker beef stroganoff. This Recipe Slow-cooker beef stroganoff : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Slow-cooker beef stroganoff was necessary 15m, cook 4h 30m and serving 4. Attention: allergies . Without having to wait long, let's just check the Recipe Slow-cooker beef stroganoff

Set and forget this traditional winter favourite with our slow-cooker beef stroganoff recipe. The flavours are deeper and the beef is tender.

17 Ingredients

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  1 tbsp olive oil
  
  
  


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  600g Coles Australian No Added Hormones Beef Chuck Casserole Steaks, cut into 3cm pieces
  
  
  


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  1 brown onion, thickly sliced
  
  
  


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  400g brown mushrooms, thickly sliced
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  3 tsp ground paprika
  
  
  


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  1 tsp smoked paprika
  
  
  


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  1 tbsp Dijon mustard
  
  
  


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  400g can diced tomatoes
  
  
  


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  1 cup (250ml) beef stock
  
  
  


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  1/2 cup (120g) sour cream
  
  
  


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  2 tbsp Worcestershire sauce
  
  
  


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  1 tbsp cornflour
  
  
  


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  375g fettuccine
  
  
  


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  40g butter
  
  
  


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  1/4 cup chopped flat-leaf parsley
  
  
  


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  1 tbsp coarsely chopped dill
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Heat half the oil

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  (1 tbsp olive oil) in a large frying pan over high heat. Cook the beef (600g Coles Australian No Added Hormones Beef Chuck Casserole Steaks, cut into 3cm pieces), in 3 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
  
  
  


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  Step 2
  
  
  
  
  Heat the remaining oil in the pan. Add onion (1 brown onion, thickly sliced) and mushroom (400g brown mushrooms, thickly sliced). Cook, stirring occasionally, for 5 mins or until onion softens slightly. Add the garlic (2 garlic cloves, crushed), combined paprika (3 tsp ground paprika|1 tsp smoked paprika) and mustard (1 tbsp Dijon mustard). Cook for 1 min or until aromatic.
  
  
  


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  Step 3
  
  
  
  
  Spoon the onion mixture over the beef in the slow cooker. Pour over the tomato (400g can diced tomatoes) and stock (1 cup (250ml) beef stock). Cook, covered, for 4 hours on high (or 6 hours on low) or until beef is very tender. Add the sour cream (1/2 cup (120g) sour cream) and Worcestershire sauce (2 tbsp Worcestershire sauce) and stir to combine. Combine the cornflour (1 tbsp 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.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, cook the fettuccine (375g fettuccine) in a large saucepan of boiling water following packet directions or until al dente. Drain well. Return the pan to high heat. Add the butter (40g butter) and cook, stirring, for 2-3 mins or until nutty brown. Return the pasta to the pan with the parsley (1/4 cup chopped flat-leaf parsley) and dill (1 tbsp coarsely chopped dill) and toss to combine. Season with pepper. Divide fettuccine mixture among serving bowls. Serve with the beef stroganoff.
  
  
  

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