Lachy’s beef stroganoff
Here is one of the first recipes I learnt growing up. Still a goodie. ¼ cup flour 1.5kg chuck or round steak, cut into thin strips ⅓ cup oil 2 cloves garlic, crushed ⅓ cup tomato paste ¾ cup beef stock 400g mushrooms, sliced 300ml sour cream...
Thanks to Lachlan Kerr, owner of Cleaver & Co Quality Meats at Gwynneville, for sharing this week's recipe.
Here is one of the first recipes I learnt growing up. Still a goodie.
Ingredients
- ¼ cup flour
- 1.5kg chuck or round steak, cut into thin strips
- ⅓ cup oil
- 2 cloves garlic, crushed
- ⅓ cup tomato paste
- ¾ cup beef stock
- 400g mushrooms, sliced
- 300ml sour cream
- salt and freshly ground black pepper
Method
- Dust beef in flour, shaking off the excess. Heat oil in a large frying pan and cook beef in batches until brown. Remove and place in slow cooker.
- Add remaining ingredients, except sour cream. Cover and cook on High 3-4 hours or Low 6-8 hours.
- In the last 30 minutes of cooking, stir through sour cream. Season with salt and pepper. Serve with buttered noodles.
