Some recipes never really disappear and beef stroganoff is one of them. Rich, creamy and deeply comforting, it has long been a family favourite for good reason. Originally made famous in Russian kitchens before becoming a weeknight staple around the world, stroganoff has that rare ability to feel both hearty and nostalgic at the same time.

This slow cooker version takes all the fuss out of the classic dish while keeping the flavours people love most. The beef becomes beautifully tender after hours of slow cooking, while the mushrooms, onion and savoury stock create a rich sauce that is finished with creamy sour cream right at the end.

It is also the sort of meal that fills the house with an incredible aroma throughout the afternoon, making it perfect for cooler evenings or relaxed weekends at home. Best of all, the leftovers are arguably even better the next day once the flavours have had even more time to develop.

Serve it over buttery mashed potatoes, steamed rice or egg noodles for the ultimate comfort food dinner.

Ingredients

• 800g beef strips
• 1 brown onion, sliced
• 250g mushrooms, sliced
• 2 cups beef stock
• 1 tbsp Worcestershire sauce
• 1 cup sour cream
• 2 tbsp plain flour

Method

1. Place beef, onion and mushrooms into slow cooker.
2. Stir through stock and Worcestershire sauce.
3. Cook on low for 6-8 hours.
4. Stir flour through sour cream.
5. Mix into slow cooker before serving until thickened slightly.

Tip: Add a spoonful of wholegrain mustard or a sprinkle of fresh rosemary before serving for extra flavour and colour. For extra carb and taste, boil and add some pappardelle pasta.