Well with a combination of asking my FB Group what they wanted recipes for, and hearing on the grapevine that Aldi had bisket for only $9kg I ended up with this Beef Brisket Stroganoff.
Slow cooked in my KA Multi-cooker, it turned out super succulent and flavourful with hardly any work done by me.
A simple recipe that you can add what you want, but truly I just want to make some fuss free meals that can be made with what we have in the cupboards, fridge, and freezer.
We are heading very fast into the coldest time of year in Australia, and with the miserable cold days I love having something warming and comforting to eat. This stroganoff can be made ahead and kept in serving sizes ready for a quick reheat in the fridge or freezer. The longer you leave it the more the favours will develop and make this all the more better to enjoy.
Funnily, I do remember making versions of this for any family when I was younger. Ironically I have no idea how it tasted as at the time I didn’t eat meat. Suffice to say it was more along the traditional line of a beef stroganoff as I have no recollection of cooking anything low and slow back in those days.
What meat to use
To make any great slow cooked meal your meat choices can make or break the end result. Oddly enough what we used to call the “cheap cuts” are not so cheap anymore. The kind of cuts I am talking about are your, blade, brisket, chuck, hanger (or butchers cut) beef cheek, or gravy beef have certainly had their prices hiked up a little since we have all realised how fabulous these cuts are!
Gone are the days of me buying flank steak super cheap and making up loads of shredded beef. Anyway, you do want to purchase one of the aforementioned cuts to use in this recipe, and allow plenty of time for the meat to break down.
Cooking time can change due to the cut, your slow cookers temperature and the breaking down of sinew. This is a meal you cannot rush, but worth the effort to cook. This is why it is a fabulous make ahead meal.
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- 1 kg beef brisket pick a meaty looking piece, with not too much excess fat
- 5 garlic cloves cut in half
- 1 tbsp sweet paprika
- 2 tsp pink Himalayan salt
- 1 tsp white pepper
- 2 cups beef stock
- 2 tbsp tomato paste
- 2 tbsp coconut aminos
- 1 cup sliced mushrooms
- 1/2 cup sour cream
- cracked black pepper
- Add brisket, garlic, paprika, salt, white pepper, and stock to slow cooker (no need to brown beef)
- Cook 6 hours on low
- Add tomato paste, coconut aminos, and mushrooms to slowcooker
- Cook 1/1/2 hours on low
- Add sour cream and season with pepper
- Cook final 1/2 hour until thick and brisket shreds
- Eat it with some cauliflower-mash or just on its own.
- Simple, fast and fabulous!