• 1 kg blade steak
  • 1 onion, cut into thin wedges
  • 2 cloves garlic, crushed
  • 200g brown or button mushrooms,thickly sliced
  • 2 Tbsp tomato paste
  • 1 cup beef stock
  • 1 Tbsp Dijon mustard
  • 1 Tbsp flour
  • ½ cup sour cream
  • Pasta or rice to serve
  • Fresh parsley, chopped (optional)
  • Salt and pepper to season


Cut the steak across the grain into 1.5cm wide strips and season with salt and pepper.

Brown the beef in batches in a dash of hot oil in a frying pan, transferring each batch to a

slow cooker when browned.

Pan fry the onions and garlic in a little more oil until softened. Scatter over the beef with

the mushrooms. Mix together the tomato paste, beef stock, mustard and flour and pour over the beef.

Cover with the lid.

Cook on low for 6-8 hours or high for 4-5 hours. Stir in the sour cream and serve over pasta or rice.

Garnish with parsley.

Oven cooking instructions

Prepare the casserole as above, adding an extra 1 cup of beef stock or wine.

Cook in a lidded ovenproof dish at 160ºC for 120 minutes or until beef is tender.

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