TODAY’S RECIPE: Slow cooker beef stroganoff

FULL of flavour. SERVES: 4.

Ingredients

750g stewing steak, cut into strips

1 tbsp vegetable oil

2 onions, sliced

2 garlic cloves

1 beef stock cube or 1 tbsp liquid stock

1 tbsp Dijon mustard

50g butter

200g chestnut mushrooms, halved

2 tsp cornflour

200g soured cream

Small bunch parsley, chopped

To serve: Tagliatelle or mashed potato and a dash of paprika

Method

1. Turn on slow cooker. Season beef. In a pan on a high heat on a hob, heat oil and cook beef until deep brown. Transfer to slow cooker. Add onion and crushed garlic to the pan with extra oil if needed and cook until soft. Add splash of water and scrape any bits from the bottom of the pan. Tip everything into slow cooker.

2. Add stock, then mustard and season. Pour in water to cover beef, then put on lid and cook on low for six to eight hours, or high for five to six.

3. About 30 minutes before serving, melt butter in pan and cook mushrooms until soft. Tip into slow cooker. In the pan, mix a little liquid from the stroganoff with cornflour until smooth, add 100ml more liquid and simmer. Once thickened, pour into slow cooker with soured cream. Turn to high and cook for 20 minutes. Stir in parsley. Serve with tagliatelle or mash, sprinkled with paprika.

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