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Slow Cooked Beef Stroganoff

August 8, 2014

At this present moment in our house,  this is the family favourite! If you are new to my recipes you will notice that the quantities are quite large…. I cook for an army of 6 and I always like (need!) to have left overs. I love to have a freezer stock for work lunches and and easy to grab meals for my 16 y old starving boy! 

Ingredients;

Besan flour (or wholemeal plain alternative)
1 kg grass fed, organic diced beef
Olive oil or coconut oil for frying
500g button mushrooms
2 tins of organic diced tomatoes
2 brown onions
3 cloves of australian garlic
1 heaped tbs wholegrain mustard
1 heaped tbs dijon mustard
2 tbs organic dried sweet paprika
Organic natural yoghurt
S&P
Fresh flat leaf parsley

 

Method;

 

Coat the beef in flour and S&P

 

Fry off in a heavy based casserole pot in 3 separate batches until a golden crust forms - do not cook, this stage should only take a couple of minutes each batch

 

Remove last batch of beef and set aside. Add to the same pot - diced onions, garlic and a little more oil and fry until just translucent. The pan should be getting quite crusty and brown on the bottom by now… This will become the flavour base.

 

When onions are just cooked add - Beef, halved mushrooms, sweet paprika, mustards and stir well. Let this cook for a couple of minutes while you drain the two tins of tomatoes.


This next step is really important! However I'm a little embarrassed as in this photo I wasted the liquid! OMG I hate food wastage! I wasn't thinking straight as I was focusing on cooking and taking photos at the same time all whilst my little boy was throwing! not eating! his lunch in the high chair!

 

Drain tomatoes (Save this liquid for things like; bolognese, pasta and pizza sauces etc)

 

Add mushrooms, drained tomatoes and mix well

 

Cook on stove for a couple of minutes until bubbly and then place lid on turn heat to low and leave for 2.5 hours (you can put at this stage into your slow cooker on high for 4 hours or your oven at 140dg for 2 hours

 

Take lid off and simmer for 30 minutes. Add 1 massive serving ladle of greek yoghurt and chopped fresh flat leaf parsley. Serve with rice, mash or wholegrain pasta.

 

I love to eat mine sprinkled with chilli flakes!

 

If you wanted a cheaper option… replace half of the beef for chickpeas.

 

 

 

 

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