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Beef Stroganoff Prepared By Slow Cooker

By Robert J. Matthews

Ingredients

1.5 lbs (680g) beef sirloin or tenderloin, thinly sliced Salt and pepper to taste 2 tablespoons olive oil 1 onion, finely chopped 2 cloves garlic, minced 8 oz (225g) cremini or button mushrooms, sliced 2 tablespoons all-purpose flour 2 tablespoons tomato paste 1 cup (240ml) beef broth

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1

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Season the thinly sliced beef with salt and pepper.

2

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Fill a cocktail Heat olive oil in a large skillet over medium-high heat. Add the seasoned beef and cook until browned on all sides. 

3

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In the same skillet, add finely chopped onions and cook until softened.

4

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Add minced garlic and sliced mushrooms to the onions. Cook until the mushrooms release their moisture and turn golden brown.

5

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Sprinkle flour over the mushroom mixture, stirring well to combine.

6

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Stir in tomato paste, beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer.

7

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Return the cooked beef to the skillet and simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken.

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