Pork, beef & lamb

Slow-Cooked Beef Stroganoff

Name: Slow-Cooked Beef Stroganoff
Prep time: 25 min
Cook time: 2 h 35 min
Total time: 3 h
Ingredients: 700g beef joint (topside, silverside or brisket); 300g chestnut mushrooms, quartered; 2 (300g) onions, sliced; 3 cloves (15g) garlic; 10g sweet paprika; 15g (1 tbsp) Dijon mustard; 15ml Worcestershire sauce; 20g plain flour; 10g butter; 15ml rapeseed oil; 15g fresh parsley; 1 cube beef stock cube; 400ml water

Shredded beef with mushrooms, onion, paprika and a touch of Dijon, made creamy with soured cream at serving.

makes 16 blocks, about 66p each

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BatchJoy

batchjoy.com/recipes/slow-cooked-beef-stroganoff/

Illustration of a bowl of Slow-Cooked Beef Stroganoff

Time: 3 hr25 min prep · 2 hr 35 min cook
Makes: 16 blocks
Cost per blockPer block: 66p
Calories per blockCalories: 101 kcal
Spice: 1 of 5

You’ll need

Batch size

blocks

700gbeef joint (topside, silverside or brisket)
300gchestnut mushrooms, quartered
2 (300g)onions, sliced
3 cloves (15g)garlic
10gsweet paprika
15g (1 tbsp)Dijon mustard
15mlWorcestershire sauce
20gplain flour
10gbutter
15mlrapeseed oil
15gfresh parsley
1 cubebeef stock cube
400mlwater

Allergens: Gluten, Fish, Milk, Mustard. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Buttered rice · Tagliatelle · Mash and green beans

Method

Step 1: Cut the beef into 3cm chunks, toss in the flour and brown in the oil. Lift out. (12 min)
Step 2: Soften the onions in the butter for 8 minutes, then add the garlic and paprika for 1 minute.
Step 3: Stir in the stock, Worcestershire and mustard, return the beef, cover and braise at 150°C fan until tender. (2 hr 30)
Step 4: Brown the mushrooms in a dry pan, stir them in and shred the beef a little. Simmer uncovered until thick. (15 min)
Step 5: Stir in the parsley, cool and freeze in 70g blocks.

Hotter: use hot smoked paprika and a pinch of cayenne.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	101	10.3g	3.6g	4.8g	0.8g	0.38g
Per 3 blocks	303	30.9g	10.8g	14.4g	2.4g	1.14g

Cook’s notes

Stir 1 tbsp soured cream through each portion at reheating; don't freeze it in.
Quarter the mushrooms so they portion evenly.
Sliced gherkins on the side are traditional.

Serve it

Buttered rice · Tagliatelle · Mash and green beans.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 303 kcal and 30.9g protein before rice, bread or potatoes.

Slow-Cooked Beef Stroganoff questions

Can I cook it on the hob instead of in the oven?

Yes. Keep the lid on and the heat as low as it will go, stir now and then so it doesn't catch, and add a splash of water if it looks dry. It takes about the same time.

Why brown the mushrooms separately?

Mushrooms braised for hours turn soft and grey. Browning them in a dry pan at the end keeps their colour and some bite, and drives off water that would thin the sauce.

Can I use diced braising steak?

Diced braising steak or chuck works well and is often cheaper. Toss it in the flour and brown it in batches, as for the joint.