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Beef Stroganoff

The Foundation: 

  • 1kg of Four Daughters diced beef 
  • 3 tbsp of plain flour 
  • 1 large onion, chopped
  • 3 Tbsp of butter
  • 3 cups of sliced mushrooms
  • 4 tbsp of tomato paste 
  • ½ cup of cream or sour cream 
  • 250mls beef stock 
  • 1 tsp salt 
  • 1 tsp pepper 
  • 1 tsp nutmeg 
  • 2 tbsp oil 

Time to Roll: 

  1. Stage 1, place your Four Daughters' diced beef in a large bowl, and coat with flour, salt and pepper. 
  2. Heat up the frypan on medium-high heat and add 2 tablespoons of oil. 
  3. Brown beef in batches (we don’t want to overwhelm the pan with too much beef!)
  4. Place browned meat into the slow cooker in preparation for stage 2. 
  5. Once all beef is browned and placed in the slow cooker, add onion, mushrooms and butter to the frypan. 
  6. Add onion mixture into the slow cooker
  7. Mix 3 tablespoons of tomato paste into the slow cooker. 
  8. Add into the slow cooker nutmeg and 250mls of beef stock and stir. 
  9. Stage 2 is about to commence, cook the mixture on low for 4-6 hours. 
  10. Stir in cream a few minutes before serving. 
  11. Stage 3, Serve however you would like, we usually choose to serve with Rice. 
  12. Final stage, enjoy the tucker. 
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