Beef Stroganoff

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It was the first day of winter yesterday here in New Zealand and its a season I don’t overly enjoy. However one of the highlights of this cold season is the comfort food that comes along with it. As im sitting here writing this post I’ve just enjoyed a nice hot bowl of pumpkin, corn and bacon chowder which I will be sharing with you soon.

Beef Strog is something that has warmed up to me as I have grown older, but now I highly enjoy the dish and decided to whip one up for our lunch yesterday and a easy recipe for all of you.

Beef Stroganoff

Ingredients:
1 red onion, sliced
1 tsp. garlic
200gm meadow mushrooms, sliced
2 tsp. smoked paprika
2 tbsp. butter
500gm beef stir-fry
6 tbsp. canola oil
salt and pepper
70gm tomato paste
3/4 cup gherkins, sliced
250gm sour cream
1/2 cup. cream
1 tbsp. sugar

Rice or pasta to serve

Method:

  1. Heat fry pan over high heat add 2 tbsp. oil.
  2. Coat stir-fry beef with salt, pepper and smoked paprika.
  3. Fry beef in two batches to achieve nice brown colour around 2 minutes each side, once browned put in a bowl and set aside.
  4. Heat 2 tbsp. oil in your fry pan add onions and garlic, cook for 2 minutes then add mushrooms and butter cook for a further 2 minutes.
  5. Add gherkins, tomato paste, cream and sour cream stir well, add beef and its juices.
  6. Cook for a further 10minutes add sugar and check seasoning.
  7. Serve with rice or cooked pasta.

Serves: 3-4

Slow Cooker Friday

End result a glossy tender stew.

Beef, Bacon and Chickpea Stew with White Wine and Tomatoes.

AHHH FRIDAY

By the time Friday rolls in lets all be fair we’ve all really had enough of the weekend and the last thing we want to do once coming home from a long week at work is cook dinner. So I thought how perfect a tasty slow cooker meal you can chuck on in the morning before heading off to work and come home to a virtually completed dinner. You just have to bake your potatoes and thicken the stew when you get home.

Beef, Bacon and Chickpea Stew with White Wine and Tomatoes

Ingredients:
900 gm blade steak, fat removed and 3cm dice
4 rashers streaky bacon, sliced into large batons
3 carrots, peeled and 2 cm dice
1 red onion, medium dice
3 garlic cloves, dice
3 tbsp. Worcester sauce
1/2 cup white wine
1 cup beef stock
1 can diced tomatoes
1 can chickpeas, rinsed
2 tbsp. cranberries
2 tbsp. oil
1 tsp. fresh rosemary
1 tsp. fresh marjoram
salt and pepper
2 tbsp. cornflour, mixed with equal parts water

Method:

  1. Turn your slow cooker onto low.
  2. Brown onions, bacon and garlic in fry pan over a medium heat with half the oil, add to slow cooker.
  3. Pour in half the wine and deglaze the pan add this to the slow cooker.
  4. Season beef and heat renaming oil in pan, brown beef both sides add to slow cooker, deglaze with remaining wine add to slow cooker.
  5. Add all remaining ingredients to slow cooker and stir.
  6. Place on lid and cook for 7-8 hours on low or 4 on high.
  7. Stir in cornflour mix and cook for 15minutes turn to keep warm until you choose to serve.
  8. Serve with a baked or mashed potato and a dollop of sour cream.

Serves: 4-5

Ready to be slow cooked.

Ready too be slow cooked.

End result a glossy tender stew.

End result a glossy tender stew.

Serve stew on baked or mashed potatoes topped with sour cream and chives.

Serve stew on baked or mashed potatoes topped with sour cream and chives.

 

 

Kumara and Beef Slow Cooker

 

 

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

As winter looms closer and the weather out side isn’t the nicest, its great too come home to a dish already cooked and the house smelling amazing. On a cold and busy day last week I pulled out the slow cooker and created this tender slow cooked meal. Rich beef alongside naturally sweet kumara and carrots with a flavorful gravy. This is an affordable recipe and I hope you try it out, its one that’s worth having in your recipe collection.

Kumara and Beef Slow Cooker

Ingredients:

1 cup carrot, rinse leave skin on and 2cm dice
2 cup kumara, rinse leave skin on and 3cm dice
2 small red onions, diced
4 cloves garlic, crushed
2 tbsp. olive oil
1 tbsp. butter
1 orange zest and juice
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
850gm beef blade steak, remove fat and cut 3cm dice
1/4 cup flour
1 tsp. salt
3/4 tsp. pepper
4 tbsp. Worchester sauce
1 tbsp. balsamic vinegar
1 1/2 cup vegetable stock
1 1/2 tbsp. cornflour

 

Method:

  1. Turn on slow cooker to either low or high, check the bottom of the recipe for cooking times and temp.
  2. Heat a heavy based fry pan over a medium heat at 1 tbsp. of oil followed by onions, garlic, thyme and rosemary. plus a good pinch of salt and pepper.
  3. Once the onion mix has started to brown add zest and juice of the orange and tip into the base of your slow cooker.
  4. Add stock to the hot fry pan, this will deglaze it and remove all the tasty flavour stuck to it. Add this to the slow cooker.
  5. Remove fat from beef and cut into 3cm chunks.
  6. In a snap lock bag combine the flour, salt and pepper mix well. Add diced beef and coat with the flour mix. (give it a good shake)
  7. Dust of excess flour this will burn when browning.
  8. Heat fry pan to a medium heat add 1/2 tbsp. oil and 1/2 tbsp. butter, add beef and brown both sides add to the slow cooker. ( I did this in 2 batches so the beef didn’t stew.)
  9. Add Worchester sauce and balsamic vinegar to the slow cooker give it a light stir, place the lid on and cook.
  10. Combine corn flour with 2 tbsp. cold water stir and make a slurry, add this to your slow cooker in the last 30 minutes to thicken up the sauce into a glistening gravy.
  11. Turn slow cooker onto warm while you cook either some rice, mashed potatoes or serve with dumplings and your fave green veges.

Ive served mine with a side of brown rice, red quinoa and homemade walnut parsley pesto.

Serves: 4-5

Cooking times and Temps.

Low – Cook for 8 hours

High – Cook for 4 hours

Leaving skin on your vegetables helps retain nutrients and vitamins.

Leaving skin on your vegetables helps retain nutrients and vitamins.

 

Brown onions, garlic, rosemary and thyme.

Brown onions, garlic, rosemary and thyme.

 

Add orange zest.

Add orange zest.

 

Add stock and deglaze the pan, add to the slow cooker.

Add stock and deglaze the pan, add to the slow cooker. 

 

Remove fat from beef and cut into 3cm dice.

Remove fat from beef and cut into 3cm dice.

 

Lightly coat diced beef in seasoned flour mix.

Lightly coat diced beef in seasoned flour mix.

Add browned meat to slow cooker.

Add browned meat to slow cooker.

Stir and cook on low for 8 hours or high for 4 hours.

Stir and cook on low for 8 hours or high for 4 hours.

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

 

I hope you all enjoy this recipe!