Ingredients

The following ingredients have 8 Servings
  • 1.8kg beef rump steak
  • 1/3 cup flour
  • 1 tsp sweet paprika
  • 2 large brown onions, sliced
  • 30g butter
  • 1 tsp olive oil
  • 600g button mushrooms, sliced
  • 40g sachet French onion soup mix
  • 1 tbsp tomato paste
  • 300g sour cream

Instruction

  • Trim fat from steak and cut into 3cm cubes. Combine flour and paprika. Dredge steak in flour mix and place in bowl of slow cooker with sliced onion.
  • In a large frypan, melt butter with oil. Saute mushrooms in batches for 2-3 minutes until starting to brown. Add to slow cooker.
  • Combine soup mix with tomato paste and 2 cups water in a jug. Pour over ingredients in slow cooker. Cook on high for 3 1/2 hours. Stir through sour cream and cook for a further 30 minutes.
  • Serve with buttered pasta and steamed green vegetables.