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12 1hr 45mins

slow cooked beef stroganoff

preparation time 20 minutes. cooking time 1 hour 45 minutes

Ingredients

80mL olive oil

2kg diced blade or rump steak

2 Tbsp flour, seasoned

2 onions, sliced

6 cloves garlic, finely sliced

1/2 cup brandy

3L beef stock

2 Tbsp sweet paprika

600g mixed mushrooms (button and swiss brown), sliced

1 cup Bulla Crème Fraîche

sea salt & freshly ground black pepper, to taste

to serve

cooked pappardelle, flat leaf parsley

Cooking Directions

  1. Pre-heat oven to 180°C (160°C fan-forced).
  2. Heat half the oil in a heavy-base pot. Toss beef cubes in seasoned flour and sear in batches until golden. Set aside.
  3. Add remaining oil to pot and cook the onion and garlic for 2-3 minutes until
  4. tender. Deglaze pot with brandy, cooking until it has evaporated.
  5. Return beef to the pot with stock and sweet paprika. Mix well. Bring to the boil, cover and place into an oven for 1 hour.
  6. Stir mushrooms into beef and return to the oven for a further 30 minutes, until beef is tender.
  7. Stir in Bulla Crème Fraîche and season to taste.
  8. To serve, toss beef with cooked pasta and serve sprinkled with parsley.

Ingredients

80mL olive oil

2kg diced blade or rump steak

2 Tbsp flour, seasoned

2 onions, sliced

6 cloves garlic, finely sliced

1/2 cup brandy

3L beef stock

2 Tbsp sweet paprika

600g mixed mushrooms (button and swiss brown), sliced

1 cup Bulla Crème Fraîche

sea salt & freshly ground black pepper, to taste

to serve

cooked pappardelle, flat leaf parsley