Slow Cooker Beef Stroganoff

INGREDIENTS

• 500g stewing beef, cubed
• 1 can (400g) condensed cream of mushroom soup
• 1 onion, chopped
• 1 tbsp Worcestershire sauce
• 75g sliced mushrooms
• 1 tbsp sour cream
• 400g fresh tagliatelle
• Freshly chopped parsley
• Sea salt & freshly ground pepper

METHOD

1. Combine all ingredients in a labelled freezer bag.
2. Seal tightly, removing excess air and freeze flat.
3. Before cooking, thaw the bag overnight in the refrigerator.
4. Empty contents into the slow cooker.
5. Cook on low for 8 hours or high for 4 hours, depending on your slow cooker setting.
6. Stir in sour cream, then serve with fresh tagliatelle and chopped fresh parsley.