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Saucy Steak and Chipolatas

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Serving: 4
Cook Time 5 hours
Total Time 5 hours

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.
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