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Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff
Mingle
Rated 4.0 stars by 2 users
Author:
Mingle
Servings
4
Prep Time
15 minutes
Cook Time
5 hours
Ingredients
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800g gravy beef or chuck steak, cut into large chunks
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1 brown onion, finely sliced
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2 garlic cloves, crushed
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250g button mushrooms, sliced
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1 sachet Mingle Stroganoff Seasoning
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1L beef stock
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1 tbsp Worcestershire sauce
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1 tbsp tomato paste
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250g pasta
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1.5 tbsp cornflour mixed with 3 tbsp water
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200ml sour cream
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Salt and pepper, to taste
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Chopped parsley, and extra sour cream to serve
Directions
Add the beef, onion, garlic, mushrooms, Mingle seasoning sachet, beef stock, Worcestershire and tomato paste to your slow cooker. Stir to combine, making sure the beef is mostly submerged.
Cook on low for 7–8 hours or 3-4 hours on high, until the beef is falling apart and shreds easily with a fork.
Use two forks to roughly shred the beef through the sauce.
Stir in the pasta. Cover and cook on high for 10-15 minutes, stirring once halfway, until the pasta is tender. Stir in the cornflour slurry and cook for a further 5 minutes to thicken.
Stir through the sour cream off the heat. Season to taste. Serve and finish with parsley.
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