Slow Cooker Beef Stroganoff

Ingredients

1kg beef cheek, trimmed and cut into large chunks

• 2 Tbsp olive oil (for browning beef)

• 2 Tbsp butter (for onions/garlic/mushrooms)

• 2 medium onions, finely sliced

• 4 cloves garlic, minced

• 400g mushrooms, sliced (button or Swiss brown are great)

• 3 Tbsp plain flour

• 2 cups (500ml) beef stock

• 2 tsp Dijon mustard

• 200ml sour cream (about 1/2-3/4c cup)

• Salt & freshly ground black pepper, to taste

Directions

1. Brown the beef
• Heat olive oil in a heavy pan over medium-high heat.
• Season beef cheeks well with salt and pepper.
•Brown in batches until nicely coloured (don’t overcrowd pan).
• Transfer to slow cooker.
2. Cook onion, garlic & mushrooms
• Lower heat slightly, add butter to the same pan.
• Add onions, cook 5–6 min until soft and golden.
• Stir in garlic, cook 1 min.
• Add mushrooms and cook 5 min until softened and slightly browned.
3. Add flour & liquid
• Sprinkle flour over onion/mushroom mix, stir well to coat.
• Cook 1–2 min (to remove raw flour taste).
• Gradually pour in beef stock, stirring constantly until smooth.
• Stir in Dijon mustard.
4. Transfer to slow cooker
• Pour the onion/mushroom/stock mixture over the browned beef.
• Stir to combine.
5. Slow cook
• Cover and cook LOW for 8–9 hours or HIGH for 5–6 hours, until beef cheeks are fall-apart tender.
6. Finish with sour cream
• Just before serving, stir through sour cream.
• Taste and adjust seasoning with salt & pepper.

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