Beef Stroganoff (Slow Cooker Version)
Try this classic beef dish with mushrooms, cream, brandy and onions. It has been revived by using a slow cooker to make life easier.
Ingredients
- 450g-675g beef chuck or shin, cut into 2.5cm cubes
- 1 large onion, peeled and chopped
- 350g mushrooms, cleaned and quartered (we used chestnut)
- 2 tablespoons brandy
- 2 tablespoons cornflour
- 300ml good, hot beef stock
- 1 teaspoon Dijon mustard
- 150ml low fat crème fraîche
- 2 tablespoons freshly chopped flat-leaf parsley, to garnish
Method
- Put the beef, onions, mushrooms, brandy, seasoning, cornflour and stock in a slow cooker and mix gently.
- Cook on HIGH for 4-6 hours or LOW for 8-10 hours or according to your manufacturers' handbook.
- Stir through the mustard and crème fraîche, garnish with the parsley and serve with noodles or steamed rice and seasonal vegetables.
A quick version of this recipe is also available using beef strips.
Nutrition
Each serving provides:
- Energy
- 222kcal
- Fat
- 7.9g
- Saturates
- 4.1g
- Carbs
- 9.2g
- Sugars
- 3.5g
- Fibre
- 1.7g
- Protein
- 26.7g
- Salt
- 0.9g
