Method
1. Prepare Beef: In a bowl, coat the beef chunks with flour, salt, and pepper.2. Sear the Beef: In a large frying pan, heat the sunflower oil over high heat. Brown the beef in two batches, cooking each for 6-8 minutes until evenly browned. Transfer browned beef to a slow cooker with a slotted spoon.
3. Sauté the Aromatics: Lower the heat to medium and add the onions to the same pan. Sauté for 3-4 minutes until they soften slightly. Add garlic and cook for an additional minute.
4. Deglaze and Add to Slow Cooker: Stir in the Worcestershire sauce, Dijon mustard, beef stock, and mushrooms, scraping up any bits stuck to the pan. Bring the mixture to a boil, then transfer to the slow cooker.
5. Slow Cook: Set the slow cooker to high for 5-6 hours or low for 7-8 hours, until the beef is tender.
6. Add Cream and Garnishes: Mix together the double cream and sour cream, then gently stir into the beef mixture in the slow cooker. Add Opies Mini Silverskin Onions, chopped Gherkins, Pickled Walnuts, and smoked paprika.
7. Serve: Garnish with chopped parsley and black pepper. Serve hot with rice on the side.
Ingredients
For the Beef Stroganoff:
o 2 tbsp sunflower oil
o 1.5 kg braising or casserole beef, cut into bite-size chunks
o 4 tbsp plain flour
o 1 tsp salt
o 1 tsp freshly ground black pepper
o 1 jar Opies Mini Silverskin Onions
o 50g Opies Mini Gherkins, chopped
o 2 Opies Pickled Walnuts, diced
o 200g rice, washed
o 2 tsp smoked paprika
o 4 cloves garlic, peeled and minced
o 1 tbsp Worcestershire sauce
o 2 tbsp Dijon mustard
o 600 ml beef stock
o 300g chestnut mushrooms, thickly sliced
o 1 tbsp arrowroot mixed with 3 tbsp cold water (optional for thickening)
o 120 ml double (heavy) cream
o 240 ml sour cream
To Serve:
o Small bunch of fresh parsley, roughly chopped
o Freshly ground black pepper
