Slow-cooked beef stroganoff

First, we coat the beef in paprika and a little salt and pepper before browning off in the pan. We then add veal stock, Dijon mustard and Worcestershire sauce and simmer slowly for 3 hours. Once the beef is tender we stir through sour cream, pan-fried mushrooms and a sprinkle of chopped parsley.

Beef, mushroom, veal stock [water, veal bones, vegetables (onion, carrot, celery), garlic, bay leaves, black pepper), onion, sour cream, Dijon mustard, butter (milk cream salt], worcestershire sauce (water, vinegar, molasses, rehydrated vegetables, salt, spices, natural flavors, color caramel IV, spice extract), tomato paste, olive oil, garlic, paprika, salt, parsley, black pepper.

 

Serve with buttered mashed potato or fresh pasta and a simple green vegetable like spinach or beans.