Hearty Beef Stroganoff
Our family loves this super easy and tasty dinner, everyone from my picky two year old through to my gourmet chef of a husband. I love that I can throw it all in a slow cooker in the morning and we have a delicious, healthy dinner on the table in the evenings after a long tiring day. Plus, we usually have most of these ingredients on hand already.
This recipe makes enough for lunch leftovers the next day or, do what I do, and put half of the batch straight into the freezer for a future dinner meal.
- 1kg beef blade steak cut into chunks or strips (or any cut of beef that you like to use in a slow cooker – you can even use chicken thighs)
- 2 medium onions, sliced
- 3 cloves garlic, crushed
- 500g mushrooms, sliced
- 1/2 cup organic tomato paste
- 1 tin (about 400g) organic diced tomatoes
- 2 tbsp smoked paprika
- 1 tsp beef stock powder (or 1 stock cube)
- 1 tbsp Dijon mustard
- 3/4 cup natural Greek yoghurt (or sour cream)
- Salt and pepper to taste
- Sauté the onion and garlic in the slow cooker until fragrant. Add smoked paprika and cook for 1 minute.
- Then add the meat and cook until browned.
- Add tin of tomatoes, Dijon mustard, tomato paste, crumbled stock cube, salt and pepper. Stir until combined.
- Add mushrooms and stir to mix through. Place lid on and slow cook for 6 hours (or choose the best setting on your slow cooker).
- Just before serving, stir though the Greek yoghurt.
- Serve on top of your favourite side – I think zucchini noodles, mashed potato, cooked rice or cauliflower mash all work well!
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