Add the beef, mushrooms, onion, wine, paprika, garlic, Dijon mustard, pepper and salt into a slow cooker pot and mix to combine.
Cook on High for 2 hours then Medium for 3 hours or leave on low for a minimum of 6 hours (or while you are at work) or until meat is tender. You may need to adjust times to suit your slow cooker.
Add Chia Gel (see recipe below) during the last 30-60 minutes of cooking if needed-both a nutritional boost and thickener.
Just prior to serving, mix through the sour cream.
*Note if you use chicken reduce cooking time down by 1 hour.
To Serve
Serve with Cauliflower Mash
Delicious served with hot buttered zucchini noodles. Top with Beef Stroganoff and garnish with fresh chopped parsley.
To make Hot Buttered Zoodles- Simply toss zucchini ribbons/spiralised zucchini in butter in a heavy pan on the stove top for 2 minutes, season with salt and pepper and serve.
Chia Gel
Mix 1 tablespoon of finely ground chia seeds with 1/4 cup of water. Let sit for 10 minutes.
Chia Gel Method
Mix the gel to combine, stir well and leave to sit for 10 minutes before adding to your Stroganoff. I like to add it about 1 hour prior to eating. Stir it in so it is well combined. You cannot taste the chia seeds. Suitable to use as a thickener in soups, casseroles and stews.