Beef Stroganoff
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Beef Stroganoff calories by ingredient
Introduction
My variation on my mums recipe. Can either be cooked in a casserole dish in the oven or (as here) in a slow cooker, all day while you are away at work.You come home to a kitchen that smells delicious! My variation on my mums recipe. Can either be cooked in a casserole dish in the oven or (as here) in a slow cooker, all day while you are away at work.
You come home to a kitchen that smells delicious!
Number of Servings: 6
Ingredients
-
600 grams Beef (Rump or Topside)
8 large Mushrooms
1 large Onion
3 cloves Garlic
300 ml Beef stock
1.5 glasses Red wine
1 cup water
2 tablespoons Flour
2 tablespoons Sour cream
1/2 teaspoon Paprika (or more to taste)
Salt & pepper (to taste)
Directions
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.