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Slow Cooked Beef Stroganoff

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Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
  Rump steak 1 Kilogram
  Onion 1
  Tomato puree 2 Tablespoon
  Beef stock 1 1⁄2 Cup (24 tbs)
  Red wine 1⁄4 Cup (4 tbs)
  Mushrooms 100 Gram
  Sour cream 300 Milliliter
  Plain flour 1⁄2 Cup (8 tbs)
  Pepper To Taste
  Salt To Taste
Directions

1.
Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2.
Place steak, leftover flour, onion, tomato puree, beef stock and red wine in a 3-litre casserole dish.
3.
Cover and cook for 1 1/2 hours on SLOW COOK.
4.
Stir in mushrooms and sour cream.
Cook for a further 15 minutes on SLOW COOK.
5.
Serve with boiled rice.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Party
Servings: 
6

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