A delicious and budget-friendly version of Beef Stroganoff, slow-cooked to perfection and served with Silesian dumplings and baby gherkins.

Scale

Heat the frying pan to moderate heat with a little bit of oil and sear the diced beef in 2-3 batches to improve its flavour. When done, transfer to the medium-sized pot or slow-cooker.
Use the same frying pan to sweat the onions and garlic, add 2tbsp of oil and reduce the heat to medium. After 5 minutes, transfer to the master pot.
Add 800ml of beef stock, allspice, and bay leaves then bring to a boil and reduce to simmer. When using a slow-cooker, set it on high (I used a leaner cut that was ready in 3 hours; others may need up to 6 hours). In the meantime, jump to dumplings.
When the meat is almost ready, add diced carrots and continue cooking for another 30 minutes.
Once the meat is tender, sauté diced mushrooms to brown all around and season with salt when almost ready, then add to the master pot along with the cream.
Use the same frying pan to melt 1.5tbsp of butter, then add 1tbsp of plain flour. Once combined, cook on medium heat for around a minute, then stir into the master pot to thicken the sauce.
Finish the sauce by adding fresh chopped dill and 1tbsp of yoghurt, balancing the flavour by adding 1tsp of sugar and salt and black pepper to your liking.

Adding egg to Silesian dumplings depends on the variety of potatoes used, their dryness, and the temperature of the mashed potatoes.
Some recipes for dumplings do not use eggs at all.
Beef Stroganoff originated in Russia and has spread worldwide, often incorporating additional ingredients like mushrooms, mustard, or tomatoes.
In Poland, gherkins are typically served with the dish or added during the last stages of cooking.

Keywords: Slow-cooked Beef Stroganoff, Silesian Dumplings, Gherkins, Polish Cuisine