Slow Cooker Beef Stroganoff

Ingredients:

350g diced beef skirt

25g butter

1 onion (finely chopped)

200g mushrooms (sliced)

2 tsp chopped garlic

200ml gluten free vegetable stock

100ml white wine

½ tsp smoked paprika

Pinch cayenne pepper

½ tbsp Dijon mustard

200ml cream cheese

1 tbsp cornflour

Method:

1. Add all of the ingredients to the slow cooker except the cream cheese and cornflour. Mix well and then cook on low for 6-7 hours, until the meat is beautifully tender and falling apart.

2. When done, stir in the cream cheese. To thicken the sauce, mix the cornflour into a 'slurry' with 1 tbsp cold water then add this to the stroganoff and stir well. Turn the slow cooker to high and cook for a further 30 minutes, then serve straight away with rice.