About this recipe:This creamy beef stroganoff is quick and easy to prepare - just add the cubes of briwned steak, onions, soup and cooked pasta into your slow cooker, set it for 2 hours and sit back and relax!
450g pasta, such as pappardelle
600g casserole beef steak, cut into small pieces
1 small onion, diced
2 (295g) tins condensed mushroom soup
300ml soured cream
1 teaspoon brown sauce
Prep:20min › Cook:2hr › Ready in:2hr20min
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and rinse under hot water.
In a large frying pan, fry the beef steak pieces with the onion, just to brown it and add some colour.
In a slow cooker, combine the mushroom soup, water, soured cream and brown sauce. Mix until smooth. Add cooked steak pieces, onions and cooked pasta. Cook on low for 2 hours, or to desired taste and consistency.