Slow Cooked Beef Stroganoff Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Summary
Health IndexAverageServings6
Ingredients
1 kg rump steak, cut into strips
1/2 cup plain flour salt and pepper
1 onion, finely chopped
2 tablespoons tomato puree
1 1/2 cups beef stock
1/4 cup red wine
100 g mushrooms, thinly sliced
300 mL sour cream
Directions
1.
Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2.
Place steak, leftover flour, onion, tomato puree, beef stock and red wine in a 3-litre casserole dish.
3.
Cover and cook for 1 1/2 hours on SLOW COOK.
4.
Stir in mushrooms and sour cream.
Cook for a further 15 minutes on SLOW COOK.
5.
Serve with boiled rice.
Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2.
Place steak, leftover flour, onion, tomato puree, beef stock and red wine in a 3-litre casserole dish.
3.
Cover and cook for 1 1/2 hours on SLOW COOK.
4.
Stir in mushrooms and sour cream.
Cook for a further 15 minutes on SLOW COOK.
5.
Serve with boiled rice.
