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Slow Cooker Stroganoff

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I can almost see the rear end of winter…hallelujah

We’re so close you can almost smell the fresh cut grass of Spring, the mild, balmy-like days that reawaken our senses with colourful flowers and ease into a state of comfort before Summer takes us for what always feels like a never-ending dreamland… Guess I better take a few steps back, we’re not quite there (YET).

Meanwhile, we’ve got another tasty recipe to keep us in check while we count down the days. Slow cooker Beef Stroganoff! We’ve omitted the usual steps of browning the ingredients prior to tossing it in the slow cooker because this time round, our recipe test was limited by lack of time. We can honestly say that there is no difference in flavour (or looks, but hey we’re not vain). We’ve chosen to go with the second recipe that omitted the prep cook prior to tossing in the slow cooker – purely because we understand what it’s like to be soooo busy!

After a really… reallyyyyyyy long day, we served ours with a dollop of sweet potato mash (there were meant to be beans but we may have forgotten all about them until we were heading back in for seconds). It can be served alone, with some pasta, some beans, some mashed potatoes… it can be eaten alone to maximise leftover lunches for the next week, with family for a warm evening in or even invite your pet – just don’t feed it to them!



3 c mushrooms (quartered)
1 large onion
1/2 c plain GF flour
2 1/2 c liquid GF beef stock
1/2 c white wine
1 1/2 tsp. mild paprika (or smoked)
1 tsp. salt & pepper
1 tbsp. salt reduced tomato paste
2 tbsp. vegan Tofutti or other dairy free cream alternative
2 garlic cloves
750gm budget cut casserole steak


Set slow cooker to low heat.
Slice the onion and mince the garlic cloves.
Add the onion, minced garlic and quartered mushrooms to the crock-pot.
In a microwave proof jug add the stock, tomato paste, wine and paprika. Whisk together.
Thinly slice the beef.
Toss the beef with the flour, salt and pepper.
Add the beef mix to the crock-pot, pour over the liquid mixture and add the two tablespoons of vegan tofutti. Mix well, place the lid on the pot and leave to cook for approximately 8 hours on low.
Ladle into bowls and serve immediately.