Cook a version of beef stroganoff that’s lighter on the wallet yet full of flavour thanks to slow cooking. Serve with pasta, rice or mashed potato
Prep:20 mins
Serves 4
750g stewing steak, such as chuck, cut into strips1 tbsp vegetable or rapeseed oil, plus a little more if needed2 onions, halved and sliced2 garlic cloves, crushed1 beef stock cube, or 1 tbsp liquid stock1 tbsp Dijon mustard50g butter200g chestnut mushrooms, halved2 tsp cornflour200g soured creamsmall bunch parsley, chopped tagliatelle or mashed potato and a pinch of paprika, to serve
STEP 1Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.STEP 2Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.STEP 3About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.
