Saucy Steak and Chipolatas


September 23, 2015

Saucy Steak and Chipolatas 5 0 5 1
  • Cook: 5 hrs
  • 5 hrs

    5 hrs

  • Yields: 4


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


2 Reviews


August 16, 2021

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.

Ann-marie simpson

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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