Slow-cooker beef stroganoff

This slow cooker dish is great for preparing in the morning to save yourself from being stuck in the kitchen at night, especially if you have guests to entertain. It’s deliciously creamy with a scrumptious sauce that pairs perfectly to the mushroom and beef. This dish is a great weeknight meal as it takes little time to prepare and is ready to serve as soon as you are.

Try this dish if you want a gourmet meal without all the effort!

Ingredients

• 1kg beef, cut into short thin strips
• 1 yellow onion diced
• 1 clove garlic crushed
• 300g mushrooms cleaned and sliced
• 240ml beef broth
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 tsp salt
• 1/4 tsp freshly ground black pepper
• 3/4 tsp dried thyme
• 2 tbsp cornflour dissolved in 1/2 cup beef broth
• 180g cream cheese
• 180g sour cream
• 15g chopped fresh parsley, plus extra to serve

Method

1. Layer onions, garlic, mushrooms and beef in slow cooker.
2. Combine broth, mustard, Worcestershire sauce, salt, pepper and thyme in a small bowl. Mix to combine. Pour into slow cooker over beef. Cook on low for 7-8 hours or cook on high for 4-5 hours. 
3. Around 20 minutes before cooking time is finished, add beef broth mixture. Stir to combine. Continue to cook until thickened. Stir in cream cheese until completely dissolved. Stir in sour cream and chopped parsley. Heat through. Add salt, pepper and mustard to taste.
4. Cook pasta according to instructions. Spoon beef mixture over pasta. Top with fresh parsley. Serve hot.