Saucy Steak and Pumpkin
Rich, tender, flavoured beef steaks with steamed pumpkin pieces!
Equipment
- 5L Slow Cooker
- Large ziplock or plastic bag
Ingredients
- 800 grams (4-6) Oyster blade steaks or similar casserole style steaks
- 2 tbsp plain flour
- 1 tbsp beef stock powder
- 1/2 tsp curry powder
- 1/2 tsp black pepper
- 1 large onion, sliced into rings
- 400 gram can chopped tomatoes
- 50 grams (or 2tbsp) concentrated tomato paste
- 1/2 cup fruit chutney (I always use Rosella brand)
- 1 tbsp minced garlic
- 1 tbsp Worcestershire sauce
- 300 ml cooking cream (see note)
- 1 large piece of pumpkin each per serve
Instructions
- Combine the steaks, flour, stock powder, curry powder and pepper in the large plastic bag and shake to coat.
- Place onion rings in slow cooker and lay the floured steaks on top.
- Combine tomatoes, tomato paste, chutney, garlic, sauce and cream to a jug and mix well. Pour over steaks
- Arrange the large pumpkin pieces on top
- Cook on low for 6hrs with TEA TOWEL TRICK in place
- Serve steak and pumpkin to each serving plate. Pour the sauce generously over the steaks.We like to serve this with assorted steamed greens like broccoli, peas, beans etc
- NOTE: ~ Cooking cream is a type of cream that doesn't split during cooking. More info on that HERE. ~ The small amount of curry powder gives depth of flavour but has no overall curry taste or heat etc at all!
Tried this recipe?Scroll Down To Share What You Think
Absolutely to die for. Used 4 steaks and followed the recipe. Made enough fir 4 meals for myself. Will definitely be on my menus.
This is absolutely delicious..
Everyone loved it.
Second time I made it I cut up carrots & potatoes and layered them.
So much delicious gravy.
This recipe is full of deliciousness said hubby. Giving it a 10/10. So easy to make and has plenty of sauce.
I added 1 teaspoon dried thyme. And only used 1/2 of cooking cream. I had chuck steak in the freezer so used it and the meat just melted in the mouth after sc it for 6 hours on low in my 6.5 L sc
Thanks Jenny P