May 29, 2015
- Prep: 15 mins
- Cook: 3 hrs
3 hrs 15 mins
- Yields: 4
1Coat roo in flour.
2Brown roo quickly in oil in a hot frying pan.
3In slow cooker use remaining oil add garlic, onion and mushrooms.
4Stir in tomato paste and mustard.
5Add roo with the evaporated milk and stir occasionally.
6Cook for 3hrs on low
7When it's cooked stir in 1 tbs of sourcream.
8Serve with rice and vegies
Submitted by mareea mernin
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