Slow Cooker Paprika Beef Strips with Mushrooms and Crème Fraîche

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Sharp knife
• Large saucepan
• Colander

• 2 tablespoons vegetable oil, divided
• 600 g lean beef frying steak, trimmed and cut into thin strips
• 1 large brown onion, thinly sliced
• 2 cloves garlic, finely chopped
• 2 teaspoons sweet paprika
• 1 tablespoon plain flour
• 150 ml beef stock, made with 1 stock cube
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 250 g chestnut mushrooms, thickly sliced
• 1 beef stock cube
• 150 g full-fat crème fraîche
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• ¼ teaspoon fine salt, plus extra to taste
• ¼ teaspoon black pepper, plus extra to taste
• 300 g dried tagliatelle, or another pasta shape, to serve

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Trim the beef and cut it into thin strips across the grain. Pat it dry with kitchen paper and season lightly with the salt and pepper.