Soup season
May 18, 2022
4 minutes
PHOTOGRAPHY by JOHN PAUL URIZAR · STYLING by AMBER DE FLORIO
Slow cooker stroganoff soup
SERVES 4 PREP + COOK TIME 6 HOURS 30 MINUTES
2 tablespoons extra virgin olive oil
1 kg beef brisket, trimmed and cut in half
12 eschallots, sliced thinly
2 tablespoons plain flour
1/4 cup (60ml) Worcestershire sauce
10g packet dried porcini mushrooms
1 litre beef stock
1 teaspoon brown sugar
1 tablespoon tomato paste
2 fresh bay leaves
500g mixed mushrooms, sliced
½ cup (120g) sour cream, to serve
¼ cup finely chopped dill, to serve
. Heat half the oil in a large frying pan over high heat. Season the brisket with well with salt and pepper. Add to the pan and cook, turning, for 6-8 minutes or until well seared.
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