Beef Stroganoff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
600 grams Beef (Rump or Topside)8 large Mushrooms1 large Onion3 cloves Garlic300 ml Beef stock1.5 glasses Red wine1 cup water2 tablespoons Flour2 tablespoons Sour cream1/2 teaspoon Paprika (or more to taste)Salt & pepper (to taste)
Cooked all day, in a slow cooker on low. Makes 6-8 servings.
1. Cut beef into 1cm wide strips. Cut onion in half and slice.
Slice mushrooms. Smash and slice garlic cloves.
2. In a non stick pan quickly sear the beef strips in small batches and place in slow cooker.
3. In the same pan quickly lightly cook the onions and garlic and add these to the slow cooker. De glaze the pan with the red wine and add this to the slow cooker.
4. Add the sliced mushrooms, beef stock and 3/4 cup of the water to the slow cooker.
5. Cover and cook on low for 6-8 hours in the slow cooker.
6. An hour before serviing turn the slow cooker to high. Mix the flour with the remaining 1/4 cup of water and mix/shake well. Add this to the slow cooker to thicken the gravy.
7. Immediately before serving spoon the sour cream onto the top of the sauce, sprinkle with the paprika and swirl gently over the surface with a spoon.
Serve on rice with steamed veges.
Number of Servings: 6
Recipe submitted by SparkPeople user MONEYPENNY63.
1. Cut beef into 1cm wide strips. Cut onion in half and slice.
Slice mushrooms. Smash and slice garlic cloves.
2. In a non stick pan quickly sear the beef strips in small batches and place in slow cooker.
3. In the same pan quickly lightly cook the onions and garlic and add these to the slow cooker. De glaze the pan with the red wine and add this to the slow cooker.
4. Add the sliced mushrooms, beef stock and 3/4 cup of the water to the slow cooker.
5. Cover and cook on low for 6-8 hours in the slow cooker.
6. An hour before serviing turn the slow cooker to high. Mix the flour with the remaining 1/4 cup of water and mix/shake well. Add this to the slow cooker to thicken the gravy.
7. Immediately before serving spoon the sour cream onto the top of the sauce, sprinkle with the paprika and swirl gently over the surface with a spoon.
Serve on rice with steamed veges.
Number of Servings: 6
Recipe submitted by SparkPeople user MONEYPENNY63.
Nutritional Info Amount Per Serving
- Calories: 271.2
- Total Fat: 9.1 g
- Cholesterol: 90.8 mg
- Sodium: 161.8 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.1 g
- Protein: 33.2 g
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