Best slow-cooker beef stroganoff

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place beef and 1 tbs paprika in a bowl. Season and toss to coat.

Step 2

Cook beef, in 2 batches, for 5 minutes, turning occasionally, or until well browned.

Step 3

Transfer to a 5L slow cooker.

Step 4

Add onion, garlic, stock, wine, sauce, mustard and remaining paprika to pan and bring to boil over high heat.

Step 5

Add to slow cooker, stirring to combine.

Step 6

Cook, covered, on low for 8 hours (or on high for 4 hours) or until beef is tender and soft enough to shred.

Step 7

Using tongs, transfer beef to a heatproof bowl.

Step 8

Using 2 forks, coarsely cooker shred beef.

Step 9

Return beef to sauce, then add mushroom.

Step 10

Stir to combine.

Step 11

Cook, uncovered, on high for 15 minutes or until sauce has thickened slightly and mushrooms are cooked.

Step 12

Meanwhile, cook pasta in a large saucepan of boiling water according to packet instructions.

Step 13

Drain.

Step 14

Add pasta and chopped parsley to stroganoff, stirring to combine.

Step 15

To serve, dollop over sour cream and scatter over extra parsley.