Slow cooker beef stroganoff with rice

This set-and-forget dinner is absolutely ideal when you’re on the hunt for a tasty and hearty midweek dish but you just don’t have the time or energy at the end of the day to whip something elaborate up.

Instead, turn to this fantastic slow cooker version that involves throwing everything in the bowl and letting the appliance work its magic! Serve it up to family and friends or pop it in a container and freeze to for up to three months enjoy at a later date. Enjoy!

Ingredients

• 650g trimmed beef brisket, cut into 3cm pieces
• 2 tablespoons olive oil
• 2 brown onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 400g cup mushrooms, halved
• 2 tablespoons plain flour
• 1 tablespoon sweet paprika
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 1/2 tablespoons sour cream
• Steamed rice, to serve
• 2 tablespoons finely chopped parsley

Method

1. Season beef. Heat 1 tablespoon oil in a large frying pan over high heat. Cook beef in 2 batches, for 3 minutes each or until browned. Transfer to a 3L (12 cup) slow cooker.
2. Heat remaining oil in same pan over medium-high heat. Cook onion and mushrooms, stirring, for 5 minutes. Add garlic and flour and cook, stirring, for 1 minute. Transfer to cooker with paprika. Combine beef stock, tomato paste and Worcestershire sauce in a jug until smooth. Pour over beef. Stir to combine. Cover and cook on high for 4 1/2 hours or until beef is tender. Stir in sour cream and season.
3. Serve with rice. Sprinkle with chives. Serve.