Submitted by Chelsea Limmer
Cheeks in Mushroom Gravy
Serving: 4
Ingredients
- 2 packs of beef cheeks (2 beef cheeks per pack)
- 1 tin condensed cream of mushroom soup
- 1 brown onion diced
- 1Tbsp crushed garlic
- 2Tbsp Worcestershire sauce
- 1/2tsp massel beef stock powder
- 1tbsp oil
Instructions
- Heat oil in frying pan.
- Sear beef cheeks on both sides. Put in slow cooker.
- Fry onion and garlic. Put in slow cooker.
- In a bowl, add condensed mushroom soup. Stock (no water) and worcestershire sauce. Mix.
- Pour mix over beef cheeks.
- Cook for 8hrs on low
- For gravy... Cook down until desired consistency.
Tried this recipe?Scroll Down To Share What You Think
Yum, the meat just melted in your mouth. The Flavour was nice. I added a couple of tablespoons of Cornflour mixed with a little water to really thicken up the gravy. I served with potato mash and broccoli, it was really nice for a winter’s night
Hands down delicious!
I’ve never cooked beef cheeks ever I only brought them as my nan told me that’s what she had for dinner lol next night saw them reduced at woolies made this & omg scrumptious!
Awesome! Only difference to the recipe – I cubed the cheeks and covered them in flour before browning, and added 2 cups of sliced mushrooms to give it a bit more volume. Delicious on a bed of mashed potatoes one night, and next night on a bed of rice!! Thank you!
This was yummy and so easy to make. Meat was very tender and easily cut with a fork. I also thickened with a cornflour slurry with 30 mins to go. Served with kumara mash, broccoli, peas and carrots. With definitely make again.