Slow Cooker Beef Stroganoff

I’m afraid I have no picture this time, as a) I forgot, and b) it is very hard to make stroganoff look photogenic! So if you want to know what it looks like, you’ll just have to make it! This is a bit of a cheat’s version, as it should have cream in it, but for an easy, cook-ahead, store cupboard meal, this is perfect, and very tasty.

1 lb stewing steak

1 onion, chopped

1 clove garlic, crushed

6 medium mushrooms, sliced

1/4 cup flour

1 mug beef stock

1 can condensed mushroom soup

Put the steak, onion, garlic and mushrooms into the slow cooker, and add the flour. Stir until the meat is well coated with the flour. Slowly add the stock, mixing so that the flour doesn’t end up lumpy. Add the soup and about 1/2 can of water. You may need to add extra water later on, but I found the consistency just right. Cook on low for 8 – 9 hours. Serve with rice.

It really couldn’t be easier!

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