The weather is cooling down for us down here in the Southern Hemisphere and that means our slow cooker is really starting to get a workout. Last weekend we popped it on for a good 8 hour shift and enjoyed a tasty beef stroganoff. It was very tasty the next day too except having it about 30 minutes before playing a game of Oztag probably wasn't the best decision of the weekend.
Marcus was in charge of preparing this one, so it is usually a fly by the seat of his pants type recipe, but this was the combination that we used.
500g slow cook beef - chuck steak or any diced slightly fatty meat.
500g mushrooms, sliced
1 cup beef stock
1 tablespoon of olive oil
2 tablespoons of corn flour
1 onion , thinly sliced
2 tablespoons of tomato paste
200ml sour cream
1. Brown the beef and the onions in a pan.
2. Combine the beef, mushrooms, stock, tomato paste and onions in the pan and cook for 6 hours on low.
3. Add the mushrooms and cook for a further 2 hours (approximate, can be as soon as 30 minutes before serving).
4. Add the corn flour and sour cream just before serving.
We usually serve with linguini pasta. Enjoy!