Preparation time is 25minutes
Cook time is 8hours 25minutes
Total time is 8hours 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 750grams beef chuck steak, cut into 4cm pieces
- 2tablespoons sweet paprika
- 2tablespoons extra virgin olive oil
- 2 small brown onions, halved, thinly sliced
- 3 cloves garlic, crushed
- 2 cups salt-reduced beef stock
- 1/4 cup red wine
- 1/4 cup Worcestershire sauce
- 2tablespoons wholegrain mustard
- 200grams Swiss brown mushrooms, sliced
- 500grams dried pappardelle
- 1/3 cup continental parsley leaves, coarsely chopped
- 1/2 cup Woolworths sour cream
Nutrition per serving
2020kJ / 482Cal
2020 Kilojoules or 482 Calories
23% of daily energy intake*
Protein
35.3grams
Fat
22.7grams
Carbs
30.0grams
Sugars
5.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This easy slow-cooker beef stroganoff will win hearts with its juicy, fall-apart meat and delicious creamy sauce with mushrooms.
Method
Step 1 of 4
Place beef and 1 tbs paprika in a large bowl. Season and toss to coat. Heat oil in a large, deep non-stick frying pan over high heat. Cook beef, in 2 batches, for 5 minutes, turning occasionally, or until well browned. Transfer to a 5.5L slow cooker.
Step 2 of 4
Add onion, garlic, stock, wine, sauce, mustard and remaining paprika to pan and bring to the boil over high heat. Add to slow cooker, stirring to combine. Cook, covered, on low for 8 hours (or on high for 4 hours) or until beef is very tender.
Step 3 of 4
Transfer beef to a heatproof bowl. Using 2 forks, coarsely shred beef. Return beef to sauce, then add mushrooms. Stir to combine. Cook, uncovered, on high for 15 minutes or until sauce has thickened slightly and mushrooms are cooked.
Step 4 of 4
Cook pasta in a large saucepan of boiling water according to packet instructions. Drain. Add pasta and half of the parsley to stroganoff, stirring to combine. Divide among plates. Serve topped with sour cream and remaining parsley.
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