Slow Cooked Beef Stroganoff
Ingredients
- 2 Tbsp olive oil
- 1kg diced blade or rump
- 1 Tbsp flour, seasoned
- 1 onion, sliced
- 3 cloves garlic, finely sliced
- 1/4 cup brandy
- 1.5L beef stock
- 1 Tbsp sweet paprika
- 300g mixed mushrooms, sliced
- 1/2 cup Bulla Crème Fraîche
- cooked pappardelle
to serve
- flat leaf parsley
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced).
- Heat half the oil in a heavy based pot. Toss beef cubes in seasoned flour and sear in batches until golden. Set aside.
- Add remaining oil to pot and cook the onion and garlic for 2-3 minutes until tender. Deglaze pot with brandy, cooking until it has evaporated.
- Return beef to the pot with stock and sweet paprika. Mix well. Bring to the boil, cover and place in oven for 1 hour.
- Stir mushrooms into beef and return to the oven a further 30 minutes, until beef is tender. Stir in Bulla Crème Fraîche and season to taste.
- To serve, toss beef through cooked pasta and serve sprinkled with parsley.