SLOW COOKED CREAMY BEEF WITH MUSHROOM AND BACON
Hearty and flavoursome this creamy beef casserole with mushrooms and bacon is cooked in your slow cooker creating a delicious blend of flavours that will be appreciated by the family in the cooler months. Serve with some mashed potatoes or buttered noodles and steamed vegetables for a delicious dinner.
800 g beef – use topside, rump or similar cut into 1 inch cubes
1 onion, sliced
2 rashers of bacon, diced
2 cloves garlic, crushed
200 g button mushrooms, sliced thickly
2 tbsp oil
300 ml beef stock
1 tbsp soy sauce
2 tbsp tomato paste
1 tbsp cornflour/cornstarch
1 x 400 g (14 oz) can diced tomatoes
100 ml cream (or use 100 gm cooking cream)
Salt and pepper
Finely chopped parsley to serve
In a large frypan quickly brown the beef in the oil. Add the onions and bacon and cook for a few minutes until just softening.
Place the beef, onions and bacon into the slow cooker, add the mushrooms and garlic. Combine the cornflour with the beef stock, soy sauce, tomato paste and add to the slow cooker along with the diced tomatoes. Season with salt and pepper and cook for 5-7 hours on medium setting.
When the beef is tender stir in the cream and I necessary thicken with a little cornflour made to a thick paste with cold water. Check for seasoning. Serve sprinkled with chopped parsley.