Ingredients

The following ingredients have 4 Servings
  • 1 lb beef chunks ((450 g))
  • 2 cups mushrooms
  • 1 large onion
  • 3 cloves of garlic
  • 1/4 cup sour cream
  • 1 tbsp cornflour ((cornstarch))
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp vegetable oil
  • 2 tbsp chopped parsley
  • 1 cup beef stock ((broth))

Instruction

  • Heat up the oil in a frying pan.
  • Season the beef with salt and pepper, and fry until brown.
  • Remove from the pan and transfer to the slow cooker.
  • Peel and slice the onion and garlic, and fry in the same pan the beef has been seared.
  • Transfer to the crock pot together with the mushrooms cut into quarters (or half, depending on the size).
  • Add the beef stock and bay leaves and leave to cook on high for 5-6 hours or on low for 7-8 hours.
  • Once the beef is tender, mix the cornflour with 2 tablespoons of cold water, and add it to the slow cooker together with the sour cream.
  • Leave to cook for a further 20 miunutes or more until the sauce thickens to the desired consistency.
  • Garnish with fresh parsley.