Wallaby stroganoff
Ingredients
- 500 gm diced wallaby
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 400 gm button mushrooms, halved
- 2 tablespoons plain flour
- 1 tablespoon sweet paprika
- 1 cup stock
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons sour cream
- Mashed potatoes or steamed rice, to serve
- 2 tablespoons finely chopped parsley
Instructions
- 1 Season diced wallaby . Heat 1 tablespoon oil in a large frying pan over high heat. Cook wallaby in 2 batches, for 3 minutes each or until browned. Transfer to a 3L (12 cup) slow cooker.
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Heat remaining oil in same pan over medium-high heat. Cook onion and mushrooms, stirring, for 5 minutes. Add garlic and flour and cook, stirring, for 1 minute. Transfer to cooker with paprika. Combine stock with tomato paste and Worcestershire sauce in a jug until smooth. Pour over beef. Stir to combine. Cover and cook on high for 1 and 1/2 hours or until wallaby is tender. Stir in sour cream and season.
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