September 23, 2015
500g of Rump Steak (diced)
8 mini Beef Chipolata sausages, cut in half
1 Medium Onion (thinly sliced)
1 Large Field Mushroom (thinly sliced)
1 Teaspoon Minced Garlic
1 Teaspoon Crushed Chilli
2 Beef stock cubes
1 Cup of Water
Approx 4 Tablespoons Worcestershire Sauce
Approx 4 Tablespoons of Masterfoods Smokey BBQ sauce
1 Tablespoon of Mixed Herbs
Salt and Pepper to taste
Cornflour to thicken (I used 2 tablespoons)
1Add all ingredients, except the cornflour, to the slow cooker
2Mix together until combined.
3Cook on high for 1 hour and low for 4 to 5 hours (cooking times can vary between slow cooker)
4Around 30 minutes before serving, mix cornflour with a little water and stir in to thicken the sauce.
6Super quick, easy and tasty. Would also make a great pie filling.
7I served with baked vegetables and corn cob.
Submitted by Victoria Duncan
April 1, 2019
Was a big hit at home the only different thing i used vegetable stock as i didn’t have beef stock cubes in the cupboard
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