Beef stroganoff (slow cooker method)
- without browning 20 minutes, with browning 30 minutes
- low 7-8 hours, high 3-4 hours
- 8-10
A classic beef stroganoff is prepared from the tail-end of the beef fillet. It's quickly cooked, with a generous knob of butter, flambed with brandy and finished with sour cream. This slow-cooker version combines all the classic ingredients but simmers slowly, producing a rich-flavoured dish. I always add shredded gherkins for a touch of piquancy.
Ingredients
- 1.5 kilograms lean beef for casseroling
- 2 onions, peeled and finely sliced
- 500 gram button mushrooms, finely sliced
- 8-10 gherkins, finely sliced
- 1 tablespoon flour
- 1½ cups beef stock
- ½ cup brandy
- 250 gram tub sour cream
- 1 tablespoon prepared mustard
Method
- Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
- Cut the beef into thin stips or slices. Season with pepper.
- If wishing to brown the ingredients then heat a good knob of butter in a large fying-pan and brown the meat over a moderately high heat. This will be best done in batches. Add more butter if required. Set the beef aside and cook the onion until lightly brown.
- Into the slow cooker put the beef, onions, mushrooms and gherkins.
- Mix together the flour, stock and brandy and pour into the slow cooker. Stir to mix as well as possible and cover with the lid.
- Cook on low for 7-8 hours or on high for 3-4 hours.
- Stir in the sour cream and mustard and season with salt and pepper. Serve the stroganoff over pasta or beside mashed potatoes and your favourite vegetables.
Cooks Tips
Variation - Use boneless chicken thigh portions in place of beef. Be sure to brown the chicken for best flavour. - I used beef shin in this picture. There's heaps of flavour to the meat so long as it is cooked slowly to ensure the connective tissue and meat become meltingly tender. - As this makes a large amount, freeze any excess. It is best to freeze before the slour cream and mustard are added. Adjust the amount of sour cream and mustard accordingly.
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