Slow cooker beef stroganoff recipe
Ingredients
1kg stewing beef
130g chestnut mushrooms
2 large onions, thinly sliced
2tbsp cornflour
1tsp ground cinnamon
1 ½ tbsp dijon mustard
200ml rich beef stock
60ml vermouth
200ml crème fraiche
½ tsp salt
¼tsp pepper
Remove any fat from the meat and slice into 2x6cm strips. Slice the mushrooms in 4 and set aside. Place the meat, cornflour, mustard, cinnamon and vermouth in a bowl and mix well. Place the onions, meat mixture and stock in the slow cooker and cook for 3-4 hours on high or 6-8 on low. Add the mushrooms, salt and pepper 1 hour before serving and crème fraîche half an hour before serving.
