Slow Cooker Beef Stroganoff


1. 650g Coles No Added Hormone Beef Brisket, trimmed, cut into 3cm piece 2. 2 tbsp Coles Classic Olive Oil 3. 2 brown onions, thinly sliced 4. 3 garlic cloves, thinly sliced 5. 400g cup mushrooms, halved 6. 2 tbsp Coles White Plain Flour 7. 1 tbsp paprika 8. 1 cup Massel beef stock 9. 1 tbsp tomato paste

Method Steps: 1. Season the beef with salt and pepper. Heat 1 tablespoon of olive oil in a large frying pan over high heat.

Cook the beef in 2 batches for about 3 minutes each or until browned. Transfer the browned beef to a 3L (12 cup) slow cooker.

Heat the remaining olive oil in the same pan over medium-high heat.

Cook the thinly sliced onions and halved mushrooms, stirring, for about 5 minutes.

Add the thinly sliced garlic and flour, and cook, stirring, for 1 minute. Transfer this mixture to the slow cooker along with the paprika.

Combine the Massel beef stock, tomato paste, and Worcestershire sauce in a jug until smooth. Pour this mixture over the beef in the slow cooker.

Stir to combine. Cover and cook on high for 4 1/2 hours or until the beef is tender. Stir in the sour cream and season with salt and pepper.

Serve the beef stroganoff with mashed potatoes or steamed rice. Sprinkle with finely chopped parsley before serving. Enjoy your hearty meal!




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