Stroganoff Ragu. A rich creamy beef stroganoff slow-cooked to perfection, shredded and tossed with pasta. Flavoured with mushrooms, onions, paprika, and a dollop of cream for a comforting, indulgent main course.
Servings: 6
Prep Time: 15 minutes
Cook Time: 8 hours
Course: Main Course
Cuisine: Beef, Pasta, Ragu
Equipment: 6L slow cooker, Stove top to cook pasta
Ingredients
-
1.5 kg beef blade steak – may also be other casserole steaks, rump steaks or even brisket cut into steaks.
-
1 large onion, cut in thin slices.
-
400 grams chunky or flat mushrooms, cut.
-
2/3 cup beef stock liquid
-
3 tsp mustard – style, but not mustard powder.
-
1 tbsp Worcestershire sauce
-
2 heaped tbsp tomato paste concentrate.
-
1.5 tsp smoked paprika
-
200ml thick dollop style cream + additional to serve.
-
2 tsp cornflour
-
500 gram pack of curly fettuccine pasta – then cooked – may be replaced with pappardelle or tagliatelle pasta.
Stroganoff Ragu: Directions
-
Also put onions and mushrooms in the bottom of the slow cooker.
-
Lay steaks on top.
-
Pour the rest of the ingredients (except cream, cornflour and pasta) and set.
-
Cook on low for 8hrs.
-
Steaks: remove carefully, shred meat and replace meat in the pot.
-
Add in cream and cornflour and mix this up through the meat mixture.
-
Toss the cooked pasta gently to coat it then serve at once with a dollop of extra cream at the top. Enjoy.
-
The recipe is based on the Beef Stroganoff recipe I made in Book 7 page 119 which includes the addition of brandy as well which is just divine!
Tuna Noodle Casserole Slow Cooker with 5 Ingredients