• Delicious Beef Stroganoff Posted October 16, 2013 | Tags: , ,


    A delicious recipe, sure to become a weekly tradition.

    Preparation time: 15 minutes
    Cooking time: low 6-8 hours, high 4-5 hours

    Serves 4


    • 1 kg Quality Mark blade steak
    • 1 onion, cut into thin wedges
    • 2 cloves garlic, crushed
    • 200g Swiss brown or button mushrooms, thickly sliced
    • 2 Tbsp tomato paste
    • 1 cup beef stock
    • 1 Tbsp Dijon mustard
    • 1 Tbsp flour
    • ½ cup sour cream
    • Pasta or rice to serve
    • Fresh parsley, chopped (optional)


    Cut the steak across the grain into 1.5cm wide strips and season with salt and pepper. Brown the beef in batches in a dash of hot oil in a frying pan, transferring each batch to a slow cooker when browned.

    Pan fry the onions and garlic in a little more oil until softened. Scatter over the beef with the mushrooms.

    Mix together the tomato paste, beef stock, mustard and flour and pour over the beef. Cover with the lid.

    Cook on low for 6-8 hours or high for 4-5 hours. Stir in the sour cream and serve over pasta or rice. Garnish with parsley.

    Oven cooking instructions

    Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 180ºC for 40 minutes. Stir in the sour cream and serve.


    • Brown the meat in small batches as you do a stir-fry. Ensure the pan is hot when you add the meat, it should sizzle when it goes in.
    • Make sure the casserole simmers as it cooks – it must not be allowed to boil or the result with be tough, chewy meat.

Ordering meat is temporarily on hold as from 24 August 2016

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