1Turn the slow cooker on warm
2Peel the onion, cut it in half, put it in the freezer for 10 minutes. I do this so I dont cry. Onions can be very strong
3Pound the meat for an even size, about 1 cm (1/2 inch)
4Chop the garlic very fine. I usually grate the garlic, this time I chopped it up in very small pieces.
5Take the onion out of the freezer, chop it up in small pieces.
6Add the onion and garlic on the meat. Salt and pepper to taste.
7Add the cream cheese and spinach.
8Roll it up, starting from the skinny side. I secured mine with cooking string, rolled it in the aluminum foil, to let the moisture stay in also so the cheese doesn't escape
9Place the rolled meat in the slow cooker
10Add 1 cup of water in a measuring jug, add the beef stock powder to the water and stir
11Spread the stock/water on top of the meat
12Put the lid on
13Cook on low for 6 hours
16Heat oil in or butter a medium saucepan over medium-high heat.
17Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
18Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn't over boil.
19Once the sauce has reduced by half add parsley to the sauce
20Remove from heat and serve over your favorite steaks.
22Served with fresh boiled potato wedges and fresh steamed veggies. Put mushroom sauce on top of meat and veggies
Submitted by Doris Kühberger
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