Slow Cooker Beef Stroganoff Wholewheat Tortiglioni

Before you begin...

This recipe takes around 5- 10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Turn on your slow cooker to high

Now, let's get started!

Boil half a kettle

Peel your brown onion[s] and chop into wedges

Crush your garlic open by squashing with the side of a knife and remove the skin

Heat a large, wide-based pan (preferable non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add your diced beef and onion wedges and cook for 4-5 min or until the beef is browned

While the beef is browning, roughly crumble in your white cup mushrooms, then add your tomato paste, red wine vinegar and most of your ground smoked paprika (save a pinch for garnish!) with the crushed garlic

Sprinkle in your beef stock mix with 1/2 tbsp [3/4 tbsp] [1 tbsp] flour, your soy sauce, Dijon mustard and 250ml [325ml] [425ml] boiled water and give everything a good mix up

Bring to the boil over a high heat and season with a pinch of salt and pepper

Once boiling, transfer everything from the pan to the slow cooker

Give everything a good mix up, then cover and cook on high for 4 hours – this is your beef stroganoff

Once the beef stroganoff has 15 min left, boil a kettle

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta

Once the beef stroganoff is done, stir through your cooked pasta and most of your soured cream (save some for garnish!) – this is your slow cooker beef stroganoff tortiglioni