Slow Cooked Beef Stroganoff
This cooler weather has well and truly arrived and I just loveee chucking on a slow cooker and enjoying a hearty wholesome meal.
If you are mushy lover then this creamy recipe is for you!
This recipe is in collaboration with Butcher Crowd
featuring their Grass-Fed Rump Steak
Servings: 4
Ingredients
Extra Virgin Olive Oil, drizzled
Approx. 500g Grass-Fed Rump Steak
1 Onion, sliced
3 Garlic Clove, minced
4 cups Mushroom, sliced
2 cups Bone Broth or Stock
1 cup Cream
2 tbsp Dijon Mustard
1 tsp Salt
¼ tsp Pepper
2 tsp Tapioca Flour, optional thickener
To Serve
2 tbsp Chives, finely chopped
1 tbsp Fresh Parsley, finely chopped
Cooked Rice or Pasta, cooked as per packet instructions
Method
1. Heat a medium frying pan and drizzle oil, add steak and brown on each side. Set aside.
2. Meanwhile, heat a separate large frying pan and drizzle oil. Add onion and garlic and cook until softened. Add mushrooms, cooking until browned and softened.
3. Add all ingredients except for tapioca and herbs to a slow cooker and cook on low for 8 hours.
4. If liquid has not thickened, sift in tapioca and continue to cook until sauce has thickened.
5. Stir through chives and parsley.
6. Serve on top of a bed of rice or cooked pasta. Enjoy!