Pulled Beef Stroganoff with Potato Mash

Steps

1. Prep beef Prepare the night before or morning of, pat beef dry (dice 2 cm if using oven) and rub with garlic and beef spices. Season. Thinly slice onion and dice carrot 1cm. Place all in the slow cooker/casserole dish, cover and set aside.
2. Cook in slow cooker Cut mushrooms in half and add to slow cooker along with 1 tsp of beef stock powder, 1 cup of water, and tomato paste. Cook on low for about 9 hours or until tender. Meat will pull apart easily when ready. Remove from sauce and roughly pull with 2 forks. Return to sauce.
3. Cook in oven Preheat oven to 200°C. Cut mushrooms in half and add to casserole dish along with 2 tsp of beef stock powder, 2 cups of water, and tomato paste. Cover and cook for about 2 hours or until tender. Meat will pull apart easily when ready. Rest.
4. Cook potatoes Peel and dice potatoes 2cm and cook in a pot of salted water for about 25 minutes, until tender. Drain and return to pot with butter and milk. Mash and season to taste.
5. To finish Add spinach and sour cream to beef and stir to combine. Season to taste.
6. Serve mash topped with beef Stroganoff and a sprinkle of crispy shallots.