Beef Stroganoff
A new twist on a classic family favourite! This recipe was given to me by a lovely lady I met in Russia, and we perfected and simplified it with the use of our Man Rub. Don't forget the Italian parsley, it's the perfect finishing touch.
Ingredients
- 750 gm Diced beef Chuck steak, or another stewing cut
- 1 cup Beef stock
- 2 tablespoon Man Rub
- 1 Whole Brown onion Diced
- ⅓ cup Tomato puree
- 250 gm Button mushrooms quartered
- 200 gm Sour cream
- 2 tablespoon Italian Parsley chopped
- Whatevez Mum To taste
Instructions
- Toss the beef in the Man Rub and add to your slow cooker.
- Add the onion, tomato puree and beef stock. stir gently and leave on low for 6 hours or high for 3 hours.
- Add the button mushrooms and leave for another hour on low or 30 minutes on high.
- Check that the beef is completely tender and melts in your mouth - leave it a little longer if not there yet. All slow cookers vary slightly in cooking power.
- Stir through sour cream and Italian parsley, season to taste and serve immediately - usually with pasta but its delicious with pretty much anything.
