Beef Stroganoff

If you want a meal that is creamy, a little spicy and homely for a cold winter's night - then look no further than Beef Stroganoff. This can be done in both the slow and pressure cooker..

Ingredients

500-700g gravy beef, cut into 2cm cubes
1 large brown onion, halved, thinly sliced
½ red capsicum, diced
2 garlic cloves, finely chopped
1 ½ teaspoons sweet Hungarian paprika
400g button mushrooms, sliced
1 cup dry white wine
¾ cup beef stock
3 tablespoons tomato paste
3 teaspoons dijon mustard
1 teaspoon cornflour
3 tablespoons sour cream
Steamed rice, to serve

Method for Slow Cooker

Switch on slow cooker to preheat.
Heat 1 tablespoon of oil in a large saucepan over high heat. Add the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add the onion, capsicum and mushrooms. Cook for 2-3 mins.
Add wine and beef stock. Bring to the boil. Add the paprika, dijon mustard and tomato paste and stir. Add the cornflour and make sure it is stirred in well. Reduce heat to medium. Cook for about 10 mins.
Transfer to slow cooker. Cook for 3 hours on high.
After 2.5 hours, add in the sour cream.
Serve with steamed rice.

Method for Pressure Cooker

Heat a generous amount of olive oil in the pressure cooker over high heat. Add the beef once the oil starts to smoke slightly. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add wine and beef stock. Bring to the boil. Add the paprika, dijon mustard and tomato paste and stir.
Add the cornflour and make sure it is stirred in well. Reduce heat to medium. Cook for about 10 mins.
Place lid on, and cook on high for 15mins.
Add the onion, capsicum and mushrooms. Cook for 2-3 mins.
Place lid on, and cook on high for a further 3 mins.
Add in the cornflour and sour cream. Cook for about 10 mins.
Serve with steamed rice.