Serves 4

Ingredients:

• 1 x 500g pack @olgasfinefoods Chevapchichi
• 1 tbsp @olgasfinefoods Beef Boss Rub
• Salt and pepper, to season
• 2 tbsp extra virgin olive oil
• 1 brown onion, finely sliced
• 2 garlic cloves, finely sliced
• 400g mushrooms, sliced
• 5 tbsp plain flour
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 650ml beef stock
• 150g sour cream
• Wide egg noodles or mashed potatoes, to serve
• 1/4 cup chives, finely chopped, to serve

Method:

1. Break each chevapchichi in half and roll into small meatballs.
2. Heat olive oil in the slow cooker pot on the ‘sear/brown’ function. Add the onion and saute for 2 minutes before adding the garlic and mushrooms. Season with Olga’s Fine Foods Beef Boss Rub, salt and pepper. Cook for 6-8 minutes, or until the mushrooms are softened.
3. Stir in the flour, mustard, and Worcestershire sauce. Cook for another 1-2 minutes to allow the flour to cook through.
4. Add the beef stock, stirring continuously for 3-5 minutes until the mixture thickens slightly. Season to taste, then add the chevapchichi meatballs. Stir, then place the lid on the slow cooker. Set to the ‘slow cook’ function and cook for 3-4 hours.
5. Once cooked, stir in the sour cream until well combined and serve the stroganoff over wide egg noodles or mashed potatoes, then garnish with chopped chives.