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- 2 beef fillets, sliced large
- 2 tablespoons of tomato paste
- 2 cups Massel * Chicken-style liquid broth
- 1 cup plain flour
- 1 medium onion, sliced
- 1 cup sliced mushrooms
- 2 garlic cloves, crushed
- 2 tablespoons sour cream
* Massel is recommended by the best recipes in Australia
To do this in a slow cooker, roll the sliced fillet into regular flour.
Put all ingredients in slow cooker except sour cream. Cook in automatic setting until fillet is tender and cooked through, 4 to 5 hours.
Mix the cornmeal and water to make a paste. Add to meat with sour cream, stir and serve.
To do this in the oven, preheat the oven to 180C.
Roll the steak in the flour and place all the ingredients, except sour cream, in a baking dish and cook for about 1 hour, stirring occasionally.
When cooked, remove from oven, stir with sour cream, and serve.
To make it in a pan, cook the steak and onion. Add chicken stock, tomato paste, mushrooms, and garlic and simmer for about 15 minutes.
Stir through sour cream and add sifted plain flour until thick.
Serve with pasta or mashed potatoes.
This recipe was photographed by Amber De Florio for Australia's best recipes.
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