Slow Cooker Beef Stroganoff with Sautéed Red Cabbage and Apple
Ingredients
Beef Stroganoff
- 800 g beef – chuck or gravy
- 400 g mushrooms
- 1 onion – diced
- 1 tbsp olive oil
- 1 cup beef stock
- 2 tbsp tomato paste
- 1 tbsp dijon mustard
- 1 tbsp paprika
- 2 tbsp thyme
- ½ cup sour cream – or greek yoghurt
- 400 grams fresh egg pasta
Sautéed Red Cabbage and Apple
- ½ red cabbage
- 1 large red apple
- 1 tbsp apple cider vinegar
- 1 tbsp butter
Instructions
- Heat oil in a pan on medium heat. Add beef, onion and season. Cook for 5 minutes or until browned all over.
- Pop into the slow cooker with the mushrooms, stock, tomato paste, mustard, paprika, thyme and cook on low for 6-8 hours. Add the sour cream once cooked, Season.
- In a large pan on medium heat, add the cabbage, apple, vinegar and 1/4 cup water. Pop lid on and cook for 15 minutes. Add butter at the end.
- Cook the pasta in a pot of boiling, salted water for 5 minutes. Drain and divide among bowls. Top with stroganoff and add cabbage to the side.
Tips and Variations
VEGETARIAN – Double the mushrooms and cook on the stove top for 20 minutes instead of the slow cooker.
GLUTEN FREE
Not a fan of sauteed cabbage and apple, or want to make dinner even easier. Add 200 grams baby spinach to the stroganoff when you add the sour cream.
Nutrition
Calories: 633kcal | Carbohydrates: 89g | Protein: 37g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 32204mg | Potassium: 1340mg | Fiber: 7g | Sugar: 32g | Vitamin A: 1767IU | Vitamin C: 49mg | Calcium: 174mg | Iron: 6mg
