This Russian-style version is made using a cheaper cut of meat than the classic beef stroganoff. It’s quick and easy to prepare – and will taste amazing. Thanks to the red meat and mushrooms, this creamy dish is packed with vitamin D, making it an excellent choice for a comforting family meal in the winter months
Preparation: 15 mins
Cooking: 3½ hrs
- 750g stewing steak
- 1 tbsp vegetable or rapeseed oil
- 1 large onion, sliced
- 2 garlic cloves, finely chopped
- 200ml red wine
- 2 tbsp cornflour
- 2 tbsp sweet paprika
- ¼–½ tsp cayenne pepper
- 200ml rich beef stock
- 250g mixed mushrooms (chestnut, portobello, porcini, chanterelle – any type will work well)
- 200ml crème fraîche
- A handful of chopped parsley
- Salt and pepper (to taste)
- Heat the slow cooker on low.
- Remove any fat from the meat and slice into chunky strips.
- Heat the oil in a frying pan and cook the beef in batches over a high heat until browned.
- Transfer the beef strips to the slow cooker.
- Sweat the onions and garlic in the pan, before adding them to the slow cooker.
- Pour the wine into a bowl, add the cornflour, paprika, cayenne pepper and salt, and mix well.
- Add the stock to the bowl.
- Pour the wine/stock mixture into the slow cooker, making sure to cover the meat.
- Cook for 3–4 hours on high, or 6–8 hours on low.
- Slice the mushrooms and set aside – ready to be added to the slow cooker about 1 hour before serving.
- Add the crème fraîche about half an hour before serving.
Sprinkle with chopped parsley and serve with tagliatelle, rice or mash, and peas.