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Slow Cooker Veal Stroganoff: A Comforting Classic

As the cold months draw in and the nights grow longer, there’s nothing quite like a hearty, warming meal to chase away the chill. Enter Slow Cooker Veal Stroganoff, a delightful twist on the classic Russian dish that is perfect for an effortless family dinner or a cosy gathering with friends. This recipe not only delivers on flavour but also allows you to indulge in the convenience of slow cooking, ensuring tender meat and a rich sauce bursting with depth.

The Origins of Stroganoff

Stroganoff dates back to the mid-19th century and is thought to have been named after the Stroganov family, wealthy Russian landowners. Traditionally made with beef, the dish has evolved into various versions, including chicken, mushroom, and lamb. By using veal, we add a delicate flavour and tenderness that complements the creamy sauce perfectly, making it a standout choice for those looking to switch up their classic stroganoff.

Ingredients

To serve 4-6, you will need:

• 700g veal, cut into 2.5cm strips
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 250g button mushrooms, sliced
• 2 tsp Dijon mustard
• 300ml beef stock
• 150ml sour cream
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)
• Cooked egg noodles or rice, to serve

Method

1. Initial Preparation: Begin by heating one tablespoon of olive oil in a pan over medium heat. Once the oil is hot, add the veal strips, season with salt and pepper, and sauté until browned on all sides. This step seals in the juices and adds a wonderful depth of flavour. Once browned, transfer the veal to your slow cooker.

2. Sauté the Vegetables: In the same pan, add the remaining olive oil and toss in the chopped onion and garlic. Sauté until the onion becomes translucent, followed by the sliced mushrooms, cooking until they are softened. This fragrant mix will form the base of the stroganoff. Transfer the mixture to your slow cooker.

3. Add the Flavours: To the slow cooker, stir in the beef stock, Dijon mustard, and Worcestershire sauce. Give it a good mix to combine all the ingredients uniformly. Season with salt and pepper to taste.

4. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time results in more tender veal that practically melts in your mouth, allowing the flavours to meld beautifully.

5. Final Touch: About 30 minutes before serving, stir in the sour cream. This will enrich the sauce, giving it a velvety texture and creamy finish. Allow it to heat through, but avoid boiling to prevent curdling.

6. Serve: Once ready, serve your veal stroganoff over a bed of freshly cooked egg noodles or fluffy rice, garnished with a sprinkle of freshly chopped parsley.

A Meal for All Occasions

Slow Cooker Veal Stroganoff embodies comfort food at its finest. Whether you’re hosting a dinner party or simply seeking a convenient weeknight meal, this dish fits the bill perfectly. It pairs wonderfully with a side of seasonal vegetables or a crisp green salad to balance the richness of the sauce.

Moreover, the slow cooker method frees you from constant monitoring, allowing you to spend more time enjoying good company or unwinding after a long day. As autumn and winter approach, make this delightful dish a staple in your culinary repertoire; your taste buds will thank you.

So, gather your ingredients, dust off that slow cooker, and treat yourself to a plate of Slow Cooker Veal Stroganoff that warms both the body and soul!

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