gotta getta slow cooker

I only discovered the joys of a slow cooker a year ago. I know. Imagine chucking everything in a pot in the morning and it's deliciously melt in the mouth cooked by the time you need to serve dinner? True genius.

Beef Stroganoff with mixed mushrooms

Ingredients

325g new potatoes, unpeeled, cut into 1.5 cm slices
300g mixed mushrooms
1 brown onion, sliced into rings
2-3 garlic cloves
1 teaspoon dried oregano
750g round or sirloin steak
30g plain flour
1/2 teaspoon of paprika
2 tbs olive oil
125ml beef stock
125ml white wine
2tbs tomato paste
125g sour cream
1 small handful of parsley

Method

1/ Layer the sliced potato in the base of the slow cooker

2/ Put the mushrooms and onion in a large bowl. Sprinkle over the garlic and oregano and season well with salt and pepper

3/ Trim the beef of any fat, then cut it into thin strips. Pat try with a paper towel. Combine the flour and paprika in a flat dish

4/ Heat the olive oil in a frying pan over a high heat, dust the meat in the flour and brown all over (in batches). Transfer to the mushroom/onion mixture.

5/ Add the remaining flour to the frying pan, then pour in the stock, wine and tomato paste and whisk together until hot. Pour over the meat mixture in the bowl, toss to combine. Transfer to the slow cooker over the potatoes. Cook on high for 3-4 hours until the beef is tender and the potatoes are cooked.

6/ just before serving, stir through the sour cream and parsley.