Submitted by Chris McInnes
Beef and mushroom recipe
Ingredients
- 900 gms chuck steak
- 4 onions finely chopped,
- 2 cups mushrooms
- 140gm tin tomato past,
- 3 cloves garlic,
- 2 teaspoons paprika
- 1 cup white wine,
- teaspoon salt
- Pepper to taste
- plain flour
Instructions
- Coat the chuck steak in the plain flour and brown the meat (I have a multi cooker so I did this before switching to slow cooker) you can skip browning but coating the meat in flour will help to make a nice gravy and keep it thick.
- Add all ingredients to the slow cooker.
- Cook for 8hrs on low
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I cooked this for our tea tonight. A few minutes prep and 8 hours later, an amazingly delicious meal. The only differences I made were that I used rump steak, and I used beef stock instead of wine because we dont have any. I absolutely loaded it with vegetables and it was sooooo tasty and delicious and the bonus is, we have enough left for some more meals. My Husband and I give this recipe 10/10 and will definitely be cooking it again. Thanks for another great recipe.
So wonderful to hear this feedback! Thanks Bernice 🙂
This is the 2nd time that I’ve cooked this recipe. This time I didn’t add all the additional vegetables that I did last time, just basically followed the recipe. Only 2 slight changes, I used beef stock because we don’t have wine and added some frozen onions because I only had 2 of them. So delicious and tasty. Thanks Chris for a delicious recipe 😋😋
Thanks for leaving your fantastic feedback! 🙂
Cooked this tonight and christened my new Green Pan Slow Cooker. Beautiful flavour, no excess fluid. I used chicken stock instead of wine as that is all I had. Would recommend.
Fabulous! Sounds like you had a hit on your hands Robyn 🙂