Prep : 10 minutes Cook: slow cooker 6–7 hours (low) or 4–5 hours (high) DIFF : Easy As
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We think slow cookers are underrated which is why we used one to create this all-time favourite. Just a few minutes prep and then let the slow cooker do all the hard work. Tender meat and rich flavours are the final result.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
500 g lean beef blade steak
1 onion, sliced
200 g Swiss brown or button mushrooms, cut into quarters
1 Tbsp Gregg's Ground Paprika
½ tsp Dijon mustard
3 Tbsp Wattie's Tomato Paste
¾ cup salt-reduced beef stock
3 Tbsp lite sour cream*
Chopped fresh parsley to garnish
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How do I make it ?
Turn the slow cooker onto low. Cut the beef into strips 5 cm x 1 cm. Heat a dash of oil in a frying pan and brown the meat over high heat. Transfer to the slow cooker. Add the onion to the pan and cook over medium–low heat until beginning to soften. Transfer to the slow cooker with the mushrooms.
Whisk together Gregg’s Ground Paprika, Dijon mustard, Wattie’s Tomato Paste and beef stock and pour over the meat. Cover. Cook on low for 6–7 hours or until meat is tender.
At the end of cooking stir through the lite sour cream.* Season to taste with freshly ground black pepper.
Serve over fettuccine or rice and garnish with freshly chopped parsley. Serve with your favourite vegetables on the side.
Kraft Kitchen Tips!
This recipe gets the Healthy Pick for Main Meals.
Browning the meat helps improve the flavours of the overall dish.
If the sauce is too thin at the end of cooking, thicken with 1–2 tsp of cornflour mixed with a little cold water. Whisk into the sauce before stirring in the lite sour cream.
*If freezing, omit lite sour cream and stir through when reheating.