Stroganoff Ragu

Beautiful creamy, shredded beef stroganoff, tossed through pasta and topped with a dollop of cream

4.59 from 12 votes

Prep Time 15

Cook Time 8

Course Main Course

Cuisine Beef, Pasta, Ragu

Servings

1.5 kg beef blade steak - could also use other casserole steaks, rump steaks or even brisket cut into steaks
1 large onion, sliced into thin rings
200 grams button or flat mushrooms, cut chunky
2/3 cup beef stock liquid
3 tsp Mustard - sauce style, not mustard powder
1 tbsp Worcestershire sauce
2 heaped tbsp tomato paste concentrate
1.5 tsp smoked paprika
200 ml thick 'dollop' style cream + extra to serve
2 tsp Cornflour
500 gram packet of curly fettucine pasta - COOKED when added - could also use pappardelle or tagliatelle pasta

Place onions and mushrooms in bottom of slow cooker.
Lay steaks on top.
Combine all other ingredients (except cream, cornflour and pasta) and pour over
Cook on low for 8hrs
Carefully remove steaks, shred meat and then return meat to pot.
Combine cream and cornflour and stir this through the meat mixture.
Gently toss through the cooked pasta to coat, then serve immediately with a dollop of extra cream on top. Enjoy :)
Note: Inspired from the Beef Stroganoff recipe I created for Book 7 page 119, which also has the added touch of brandy and is absolutely divine!

Keyword Beef, Pasta, Ragu, Stroganoff