Step 1

Pre-heat the oven to 160°C / 350°F (fan-forced).

Step 2

In a cast iron pot or oven proof dish with a lid, mix together the onion, garlic, mushrooms and beef.

Step 3

Whisk or blend together the arrowroot, paprika, broth, tomato paste, Worcestershire sauce, sour cream and seasoning.

Step 4

Pour into the pot and mix. Cook for 2 -2 ½ hours (lid on).

Step 5

Allow to rest for 15 mins or so before serving. If you need to reduce the liquid, cook for another 20 mins without the lid.

Step 6

Mix in the spinach to wilt.

Step 7

If you like a creamy stroganoff, increase the amount of sour cream you add.

Step 8

This can certainly be cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Step 9

Garnished with the parsley.

Step 10

Serve on top of mashed potato, pasta or rice.

Step 11

With salad or steamed vegetables.

Step 12

Re-heat in a pot over a low heat until just hot.

Step 13

Store in an airtight container in the fridge or freezer.