Best Slow-Cooker Beef Stroganoff
Perfect for a cosy night in, try this classic slow-cooker beef stroganoff recipe that's sure to please the whole family.
Ingredients
- 750g beef chuck steak, cut into 4cm pieces
- 2 tbs sweet paprika
- 2 tbs extra virgin olive oil
- 2 brown onions, halved, thinly sliced
- 3 cloves garlic, crushed
- 2 cups salt-reduced beef stock
- 1/4 cups red wine
- 1/4 cups Worcestershire sauce
- 2 tbs wholegrain mustard
- 200g Swiss brown mushrooms, sliced
- 500g pappardelle
- 2 tbs continental parsley leaves, chopped (plus extra leaves to serve)
- 1/2 cup sour cream, to serve
Method
- Place beef and 1 tbs paprika in a 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.
- 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 tender and soft enough to shred.
- Using tongs, transfer beef to a heatproof bowl. Using 2 forks, coarsely shred beef. Return beef to sauce, then add mushroom. Stir to combine. Cook, uncovered, on high for 15 minutes or until sauce has thickened slightly and mushrooms are cooked.
- Meanwhile, cook pasta in a large saucepan of boiling water according to packet instructions. Drain. Add pasta and chopped parsley to stroganoff, stirring to combine. Divide among plates. To serve, dollop over sour cream and scatter over extra parsley.
