A throwback to the 60s, beef stroganoff is similar to a simple stew, made creamy with sour cream and traditionally served over buttered egg noodles. Using cheaper, tougher cuts of meat and slow-cooking them (or using the pressure cooker) results in a divinely tender, flavourful dish that requires very little effort to prepare. It’s perfect cold-weather food.

1 tbsp canola or olive oil 15 ml
1 tbsp butter 15 ml
1 1/2 lb stewing beef or eye of round roast, cubed
1 onion, halved and thinly sliced
3 tbsp all-purpose flour 45 ml
2 tsp paprika 10 ml
1 tbsp tomato paste 15 ml
2 cups low-sodium beef broth 500 ml
1/2 cup sour cream (not fat free) 125 ml
buttered egg noodles, for serving

In a large, heavy skillet, heat the oil and butter over mediumhigh heat. Working in batches, brown the meat on all sides, transferring them as they brown to the bowl of a slow cooker, pressure cooker or roasting dish. Add the onions to the pan and cook, scraping up the browned bits on the bottom of the pan, for 2–3 minutes, or until starting to turn golden. Transfer to the slow cooker or roasting dish. (If you’re using a pressure cooker, you can do all the browning right in the pot.)

Slow Cooker: Sprinkle browned meat with flour and paprika and toss to coat in slow cooker. Add the tomato paste and beef broth. Cover and cook on low for 4–6 hours. Uncover, stir in the sour cream, season with salt and pepper if needed and serve immediately, over buttered noodles.

Pressure Cooker: Sprinkle browned meat with flour and paprika and toss to coat in steam cooker. Add the tomato paste and beef broth, ensuring the meat is almost covered with liquid. (Add more stock or water if needed.) Cover and bring to a simmer according to the manufacturer’s directions; cook for 15 minutes, then let the pot cool before opening it. Stir in the sour cream, season with salt and pepper if needed and serve immediately, over buttered noodles.

OVEN: Sprinkle browned meat with flour and paprika and toss to coat in oven proof roasting dish. Add the tomato paste and beef broth. Cover and cook at 325˚F for 2 1/2–3 hours, until the meat is very tender. Uncover, stir in the sour cream, season with salt and pepper and serve over buttered noodles.

Serves 4-6.

Per serving: 364 calories, 15 g fat (7 g saturated fat, 1.7 g polyunsaturated fat, 6.4 g monounsaturated fat), 41.2 g protein, 10.3 g carbohydrates, 120 mg cholesterol, 1.4 g fibre.