Slow cooked beef stroganoff
2 Tbsp oil, for frying
500 g stewing beef, trimmed and thinly sliced
1 onion, halved, thinly sliced
300 g mushrooms, small ones whole or thickly sliced if they are large
4 rashers streaky bacon, chopped
4 garlic cloves, chopped
1 tsp sweet paprika
2 Tbsp flour
2 Tbsp tomato paste
2 Tbsp mustard
1 Tbsp Worcestershire sauce
1 cup beef stock
¼ cup sour cream
Salt and pepper, to taste
Chopped fresh chives, to serve
1. Heat the oil in a large, non-stick frying pan or heavy bottomed oven safe pot over a high heat. In batches, sear beef for 2 to 3 minutes or until browned. Transfer it to a slow cooker bowl or set aside. Add onion, mushrooms, bacon and garlic to the pan and cook, stirring, for 5 minutes or until softened. Add to the seared beef in the slow cooker or bowl.
2. Add paprika, flour, tomato paste, mustard, Worcestershire sauce and beef stock and stir to combine.
3. Cover and cook in the slower cooker on the low setting for 8 hours, or on high setting for about 5 hours. If you’d rather do it on the stovetop, simmer very gently for 45 minutes to an hour, or until the beef is soft (this will depend on how tough your beef was). Stir occasionally, to prevent it from sticking to the bottom and add a little more water if it dries out. If the sauce is still watery and the beef is soft, add a few tablespoons of corn flour paste to thicken it up. Season to taste.
Stir in sour cream just before serving, then spoon over pasta or rice and sprinkle with chives.