Set and forget this comforting classic. Slow cooking brings out deeper, richer flavours while the beef becomes melt-in-your-mouth tender - perfect for chilly nights.
Preparation time: 15 minutes
Cook time: 4 hours 30 minutes
Serves: 4 people
What you will need:
- 1 tbsp olive oil
- 600g Australian Beef Chuck Steaks, cut into 3 cm pieces
- 1 brown onion, thickly sliced
- 400g brown mushrooms, thickly sliced
- 2 garlic cloves, crushed
- 3 tsp ground paprika
- 1 tsp smoked paprika
- 1 tbsp Dijon mustard
- 400g can diced tomatoes
- 1 cup (250ml) beef stock
- 1/2 cup )120g) sour cream
- 2 tbsp Worcestershire sauce
- 1 tbsp cornflour
- 1 tbsp water
- 375g fettucine
- 40g butter
- 1/2 cup chopped flat-leaf parsley
- 1 tbsp coarsely chopped dill
How it's made:
Heat half the oil in a large frying pan over high heat. Cook the beef, in 3 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
Heat the remaining oil in the pan. Add onion and mushroom. Cook, stirring occasionally, for 5 mins or until onion softens slightly. Add the garlic, ground paprika and smoked paprika. Cook for 1 min or until aromatic.
Spoon the onion mixture over the beef in the slow cooker. Pour over the tomato and stock. Cook, covered, for 4 hours on high (or 6 hours on low) or until beef is very tender. Add the sour cream and Worcestershire sauce and stir to combine.
Combine the cornflour and water in a small bowl. Add to the beef mixture and stir to combine. Cook, stirring occasionally, for 5mins or until the sauce thickens. Season.
Meanwhile, cook the fettucine in a large saucepan of boiling water following packet directions or until al dente. Drain well. Return the pan to high heat. Add the butter and cook, stirring, for 2-3 mins or until nutty brown. Return the pasta to the pan with the parsley and dill and toss to combine. Season with pepper. Divide fettucine mixture among serving bowls. Serve with the beef stroganoff.
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