PK’s Lazy Slow Cooker Beef Stroganoff

This slow cooked dish isn’t going to win me points for authenticity but it is tasty, easy to make and kid friendly :).

My youngsters insist on having the sour cream (that you would normally mix through) on the side and they are not mushroom fans. I feel however, that you need mushrooms for a richer flavour. My solution is to use whole ‘cup’ or button mushrooms and that seems to avoid turning dinner into a picking out bits of chopped mushroom caper :).

You will be:

  1. Preparing your ingredients.
  2. Browning the beef and softening the vegetables.
  3. Cooking low and slow.
  4. Serving.

You will need:

  • Ingredients:
    • 1kg of beef (I used rump steak), cubed
    • a few slugs of olive oil
    • 1 large brown onion, sliced
    • 2 -3 garlic cloves, finely diced
    • 2 large carrots, peeled and chopped
    • 1 Tbsp paprika, ground
    • 3 medium mushrooms (I used ‘cup’), whole or chopped
    • 2 Tbsp plain flour
    • table salt to taste
    • black peppercorns to taste, ground
    • 2 cups home-made stock (I only had chicken to hand)
    • a good slug of tomato paste
    • a good slug of Worcestershire sauce
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a fry pan
    • a slow cooker
    • a mixing jug
    • a whisk or fork

Prepare your ingredients

  1. Turn your slow cooker onto medium and add a slug of oil, lid on.
  2. Cube the 1kg of beef and sprinkle with salt and pepper to taste.
  3. Slice the 1 brown onion.
  4. Peel and finely dice the 2 -3 garlic cloves.
  5. Peel and chop the 2 carrots.
  6. Rinse the 3 ‘cup’ mushrooms and rough chop them if you prefer.

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Browning the beef and softening the vegetables

  1. Heat a slug of olive oil in a fry pan over medium heat.
  2. Brown the beef and then add it to the slow cooker along with the whole or chopped mushrooms.
  3. Add a bit more oil to the fry pan if you need it (I didn’t).
  4. Throw into the fry pan the
    • onions
    • garlic
    • carrots
    • tomato paste
    • stock
    • 2 Tbsp plain flour
    • 1 Tbsp ground cumin
    • a good slug of Worcestershire sauce
  5. Give everything a gentle but thorough mix, cooking on medium heat until the onions have softened.
  6. Pour the contents of the fry pan into the slow cooker.

 

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Cooking low and slow

1. Cover and cook on medium for 4  to 5 hours and the sauce is somewhat reduced.

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Serving

My kids prefer that I take the mushrooms out before I serve the dish on a bed of rice and steamed greens. I then give everyone a very healthy dollop of sour cream.

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Enjoy,

PK

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