Slow cooker Beef Stroganoff

Updated at: Wed, 16 Aug 2023 23:50:08 GMT

Step 1

Rump steak is the preferred meat for this recipe but because a slow cooker is being used a cheaper cut of lean beef can be used. Cut the meat into thin strips about 5mm wide. Heat the oil in the pan and sear the meat on both sides for about 30 seconds.

Step 2

Once seared set the meat to one side to rest, don't worry if you still have some pink bits.

Step 3

In the same pan soften the onions until they are about to caramelise, then set aside.

Step 4

Mix up 500ml beef gravy, add the Dijon mustard, Garlic paste, beef oxo, salt and pepper.

Step 5

Place the mushrooms in the slow cooker, add the onions, meat and meat juices. Cover with the stock and cook on high for a minimum of 5hrs. Cooking time can be adjusted to suit your routine. Once the meat is tender to bite, add a little cornflour to thicken the stock

Step 6

This is best served with Basmati rice, but can be eaten with mash potato, pasta or noodles.

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