It's a bit chilly at the moment, so the slow cooker has made its reappearance on the kitchen worktop. After stumbling upon so many slowcooker stroganoff recipes in pinterest, I thought I should have a go myself.
Stroganoff is something I cook quite often and I tend to use turkey and serve it with white rice, but as I was doing it differently this time - I went different all the way and used beef and tagliatelle instead.
- Diced Beef (I reckon I used about 1 ½ lb stewing beef) - remove fatty bits
- 1 Onion - thinly sliced
- 2 tins of Cream of Mushroom soup
- 1 beef stock cube dissolved in a pint of water
- Tomato Passata (approximately 4 tablespoons)
- Worcestershire sauce (1 tablespoon)
- Lots of Garlic Granules
- Salt and Pepper
- 100 g cream cheese
- ½ cup soured cream
Bang Ingredients A in the slowcooker and cook on low for 6 hours.
Now... if unlike me, you're not impatient and don't want to get any more pans dirty, add cream cheese and sour cream and cook for another 30 minutes.
Or... if like me, you barely can stand the lovely smells coming from your kitchen, and want to eat asap. You can transfer it to a pan to speed up the process. (I only transferred it to the pan when it was time to add ingredients B).
The sauce was not thick enough to my liking, so I decided to cook the pasta inside the sauce. That way, the pasta would be all tasty and the sauce would thicken.
(If you don't want to cook the pasta in the same pan, just thicken the sauce with a bit of cornstarch).
This was the easiest way I ever prepared my stroganoff. The meat was really tender and melted in the mouth and there wasn't much effort involved - definitely worth a yummo stamp of approval.
Let me know if you have a go.