Creamy beef with bacon and button mushrooms
This hearty, flavoursome mix works just as well served with creamy mashed potato or rice. Like a cross between beef bourguignon and stroganoff, this combo is sure to please – so let the slow cooker do the work.
- 5 mins preparation
- 4 hrs 20 mins cooking
- Serves 4
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Ingredients
Creamy beef with bacon and button mushrooms
- 1 onion, sliced
- 2 clove garlic, finely diced
- 3 rashers middle or rindless bacon, diced
- 200 gram button mushrooms, quartered
- 700 gram topside beef or similar, diced
- 350 millilitre beef stock
- 1 teaspoon wholegrain mustard
- 3 tablespoon worcestershire sauce
- 1/2 cup barbecue sauce
- 1 tablespoon cornflour
- 1 tin whole peeled diced tomatoes
- 1 cup cream
- sea salt and cracked pepper
- cooked pasta, sour cream and fresh herbs to serve
Method
- 1In a slow cooker or large lidded casserole dish, combine the onion, garlic, bacon, mushrooms and beef.
- 2In a separate jug, whisk together the stock, mustard, Worcestershire and barbecue sauces and cornflour. Stir in the tomatoes, then pour over the beef and mix well.
- 3Cook at 160°C for 4-5 hours in the oven, stirring twice, or 5-6 hours on medium heat in the slow cooker, stirring once.
- 4When the beef is tender, stir in the cream and check for seasoning if necessary.
- 5Serve over hot pasta with chopped herbs and a dollop of sour cream if desired.
