About this recipe:A wonderful slow cooker recipe, which is so simple to put together. Rump steak is slowly cooked with mushrooms in a soured cream sauce. Enjoy over rice or buttered pasta.
675g rump steak, cut into strips
salt and pepper to taste
1/2 onion, chopped
1 (295g) tin condensed cream of mushroom soup
3/4 (300g) tin chopped mushrooms
4 tablespoons water
1 tablespoon dried chives
1 clove garlic, finely chopped
1 teaspoon Worcestershire sauce
1 cube beef stock
4 tablespoons white wine
1 tablespoon plain flour
450ml soured cream
25g chopped fresh parsley
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Method Prep:15min › Cook:8hr › Ready in:8hr15min
Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Place onion on top, then add mushroom soup, mushrooms and water. Season with chives, garlic, Worcestershire sauce and stock.
In a small bowl, mix together the wine with the flour. Pour over the beef.
Cover and cook on Low for 6 to 7 hours. Stir in the soured cream and parsley; continue cooking for 1 hour.
I've made this twice now and it is so easy and very tasty. To make it really fast to prepare before running out the door in the morning, I cheat and use frozen chopped onions. I also sometimes brown the meat and freeze. Throw it all in an off to work - 24 Mar 2013