Delicious Beef Stroganoff
Creamy Beef and Mushroom Recipe
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1kg Quality Mark lean blade (flat-iron) steak
1, cut into thin wedges onion
2, crushed garlic cloves
200g, thickly sliced button mushrooms
2 tbsp tomato paste
1 cup beef stock
1 tbsp Dijon mustard
1 tbsp white flour
1/2 cup sour cream
to serve pasta
1/4 cup, chopped flat-leaf parsley
To Make Stroganoff
Oven Cooking Method
Cut the steak across the grain into 1.5cm wide strips and season with salt and pepper.
Brown the beef in batches in a dash of hot oil in a frying pan, transferring each batch to a slow cooker when browned.
Pan fry the onions and garlic in a little more oil until softened.
Scatter over the beef with the mushrooms.
Mix together the tomato paste, beef stock, mustard and flour and pour over the beef.
Cover with the lid.
Cook on low for 6-8 hours or high for 4-5 hours.
Stir in the sour cream and serve over pasta or rice.
Garnish with parsley.
Nutrition Information per Serving (646g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)