Beef stroganoff is a great dish to make in the slow cooker, as the flavours really develop nicely with the longer cooking time. It's easy to prepare, and can feed a crowd. Also, it does not only have to be a winter recipe, but you can enjoy it at any time of year with some crusty bread and a lovely glass of wine.
Here's how we made our version of the classic ...
1. Traditionally, the meat is cut in to thin strips, but this time I chose to dice 1kg of topside steak and I tossed it in seasoned flour before browning it in a hot pan with a little oil.
2. Add a diced onion to the pan and some crushed garlic, and brown for a few minutes before adding a generous handful of sliced button mushrooms. Cook for a few more minutes, and then add the meat and vegetable mixture in to the crockpot.
3. Next, add some diced carrots and celery.
4. Then add some paprika (about a teaspoon), a beef stockcube, a dash of Worcestershire sauce and a tablespoon or two of tomato paste.
5. Add about a cup of water to the pot, and stir to combine.
6. Put on the lid and cook on low for 8 hours, or on high for 4-5 hours.
7. Just as your beef stroganoff is close to being finished, prepare some rice and green vegetables to make this a complete and appetising meal to enjoy!
8. Finally, just before serving, add 2/3 cup of sour cream to the beef stroganoff, and stir to combine.
Some other goods tips are to add a dash of white vinegar during the cooking, and a handful of finely chopped parsley to add a little colour just before cooking is completed.
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