Submitted by Victoria Duncan
Saucy Steak and Chipolatas
Serving: 4
Ingredients
- 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)
Instructions
- Add all ingredients, except the cornflour, to the slow cooker
- Mix together until combined.
- Cook on high for 1 hour and low for 4 to 5 hours (cooking times can vary between slow cooker)
- Around 30 minutes before serving, mix cornflour with a little water and stir in to thicken the sauce.
- Super quick, easy and tasty. Would also make a great pie filling.
- I served with baked vegetables and corn cob.
Tried this recipe?Let us know how it was!
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
Very delicious sauce. Served with mashed potatoes & steamed vegetables. Had some bread too to soak up the extra sauce because it was too good to waste.