This easy Creamy Beef Stroganoff recipe is sure to be a winter favourite in no time.
Creamy Beef Stroganoff
Ingredients
2 tablespoons oil
1 onion, thinly sliced
1/2 cup flour
2 teaspoons paprika
750g lean chuck steak, cut into 3cm pieces
200g whole button mushrooms
3/4 cup red wine
1/4 cup honey
1/4 cup tomato paste
1 bay leaf
125g PHILADELPHIA Light Spreadable Cream Cheese
1/2 cup pickled cucumbers, drained and chopped (optional)
Salt and pepper, to taste
Steamed rice and green vegetables, to serve
Method
Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat and saute onion for 3-4 minutes or until softened, then transfer to slow cooker. Toss meat in combined flour and paprika to coat
HEAT remaining oil in pan over medium-high heat and cook beef for 4-5 minutes until browned. Transfer beef to slow cooker along with mushrooms, wine, honey, tomato paste and the bay leaf and stir to combine
COOK on high for 3-4 hours or low for 6-8 hours, stirring once or twice. Stir in the PHILLY and cucumber then season to taste. Serve with steamed rice and vegetables
