Saucy Steak and Chipolatas

Submitted by Victoria Duncan

Saucy Steak and Chipolatas

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Serving: 4
Cook Time 5 hours
Total Time 5 hours


  • 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)


  • 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.

2 thoughts on “Saucy Steak and Chipolatas”

  1. Ann-marie simpson

    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

  2. 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.

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