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Slow Cooked Stroganoff

Slow Cooked Stroganoff
15 minutes
8 hours


  • 500g Our Cow Diced Beef
  • 500g Our Cow Diced Lamb
  • 3/4 cup of beef broth (or liquid stock)
  • 4 Cups of white mushrooms
  • 1 Red Onion
  • 1 Tbsp Dijon Mustard
  • 3 Cloves of Garlic Minced
  • 1 Bay Leaf
  • Salt and Pepper
  • Sour Cream
  • 1/3 cup of flour
  • 1/4 cup sherry
  • 1/4 cup flat leaf parsley


Step 1
Trim any fat from the meat, then brown the beef and lamb in a pan using a splash of olive oil.

Step 2
Place browned meat, broth, mushrooms, onions, mustard, garlic, bay leaf, salt and pepper into the slow cooker. Cover and cook on low for 6-8 hours, or, on high for 3-4 hours (depending how organised you are!).

Step 3
Half an hour before the end of cooking time, in a separate bowl, whisk together sour cream, sherry and flour until smooth, then remove 1/2 a cup of the hot liquid out of the slow cooker and combine it with the sour cream mixture. Return it all to the slow cooker, cover and cook on high for 30mins or until thickened and bubbly. Remove and discard bay leaf then stir in parsley.

Step 4
Serve on a bed of rice, noodles or mash, whichever takes your fancy!


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