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  /  Food   /  Beef Stroganoff

Beef Stroganoff

By OneYummyMummy

Beef Stroganoff By OneYummyMummy
  • We are going to brown the beef, onion, and mushroom first (it just adds more flavour)
  • Add the rest of the ingredients to the slow cooker leaving the crème fraîche to add at the end
  • Cook for 8 hours on low or 5 hours on high
  • Add some of your sauce to the Crème Fraîche, it brings the Crème Fraîche to room temperature and prevents it from splitting. Then add this all into the slow cooker
  • Finish with a scattering of fresh parsley
  • Simply serve with rice, for a gluten-free family classic in the making
  • 1 diced onion
  • 800g lean beef pieces
  • 200g chestnut mushrooms sliced
  • 1 heaped teaspoon of paprika
  • 1 teaspoon Dijon mustard
  • 400mls beef stock (add more at the end of cooking if needed but the beef and mushroom will release liquid)
  • A hand full of fresh chopped parsley
  • 250g of Irish Yogurts Clonakilty Half Fat Crème Fraîche
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