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Slow Cooker Beef Stroganoff
INGREDIENTS:
2 tablespoon plain flour
2 tablespoon oil
1/4 cup cognac or brandy
2 onions, thinly sliced
2 garlic cloves, crushed
300 gran mushrooms, sliced
800 gram beef steak, cut in strips
2 tablespoon butter
Good pinch of salt & pepper
2 cups beef stock
1 tablespoon tomato paste
2 bay leaf
2 teaspoon wholegrain mustard
1/2 cup sour cream
8 sprigs flat leaf parsley, chopped
DIRECTIONS:
Turn slow cooker on to browning mode to 150°. (or do in a frypan)
When up to temperature add oil and butter, onions, mushrooms and garlic and cook for 3 mins. Remove and set aside.
Lightly dust steak with plain flour.
Turn slow cooker onto sear mode. When up to temperature cook steak in batches and brown both sides.
Return the steak to slow cooker and add cognac and continue cooking until alcohol burns off, add stock, tomato paste, mustard, bay leaf, salt and pepper. Scrape the bottom of the slow cooker with a spatula to release all the brown bits, they will add flavour to the sauce. (If using a frypan add everything to the slow cooker)
Add mushrooms, onions and garlic and cook with the lid on wrapped in a tea towel or lid cover on low for 4.5 hours or until meat is tender. Taste season with salt and pepper if needed.
Stir in sour cream and parsley.
Serve with mashed potatoes or pasta.
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