Slow-cooker Beef Stroganoff

Ingredients

750 g beef chuck steak, cut into 4 cm pieces
2 Tbs sweet paprika
2 Tbs 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
2 Tbs wholegrain mustard
200 g Swiss brown mushrooms, sliced
500 g dried pappardelle
1/3 cup Continental parsley leaves, coarsely chopped
1/2 cup sour cream

Method

Place beef and 1 tablespoon 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 two batches, for 5 minutes, turning occasionally, or until well browned. Transfer to a 5.5 L 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 very tender.

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.

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.

Credits: Woolworths

Photo Credits: Woolworths