I think I might be slightly in love with my new slow cooker. Either that, or it’s just this recipe. I haven’t used my slow cooker enough yet to know what it was about this dish that made it so good, but either way, you really should make this.
I didn’t just eat this, I devoured it. It was not a pretty sight.
This is definitely a new favourite. I know I say that a lot, but… I guess I have a lot of favourites. This is near the top of the list though! It was also so simple to make, which as you may have gathered, is a very big selling point in my book. I’m pretty big on the lazy.
If you don’t have a slow cooker, don’t fret – I’m sure this would also be wonderful done on the hob. Just please don’t simmer it for 4 hours or your mushrooms may shrivel away to nothing – half an hour should be plenty.
500g mushrooms, sliced
1 onion, diced
1 stock cube, made up in 600ml hot water
2tbsp tomato ketchup
3 cloves garlic, thinly sliced
4tbsp sour cream (heaped)
Handful fresh parsley, chopped
In a large pan, melt the butter and gently cook the onion and mushroom for 5-10 minutes, until they are slightly softened and beginning to shrink in size, but are still not yet fully cooked. Transfer these to the slow cooker, and add the stock, kethcup, paprika and sliced garlic. Cook on high for 4 hours.
When cooked, stir in the sour cream and chopped parsley.
I liked my stroganoff as it was, but if you would like it to be thicker, just transfer it to a saucepan and simmer for 10 minutes to reduce it slightly.
Serve with pasta or rice.