Recipe Creamy beef with mushrooms : Practical and Delicious

Recipe Creamy beef with mushrooms : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Creamy beef with mushrooms. You are currently reading Recipe Creamy beef with mushrooms : Practical and Delicious. This recipe is the creation of the chef Alison Adams. Recipe Creamy beef with mushrooms requires 15m, cook 8h 30m and serve 6. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Savour the delicious aromas filling the house as your slow cooker works its magic. Dijon mustard, white wine and sour cream make for a dish that's rich, hearty and creamy - just how the French like it!

Ingredients:

13 Ingredients

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  2 tbsp plain flour
  
  
  


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  1kg beef chuck steak, cut into 5cm pieces
  
  
  


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  200g cup mushrooms, quartered
  
  
  


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  250ml (1 cup) Massel beef stock
  
  
  


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  125ml (1/2 cup) white wine
  
  
  


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  70g (1/4 cup) tomato paste
  
  
  


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  1 tbsp Dijon mustard
  
  
  


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  1 tbsp paprika
  
  
  


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  250ml (1 cup) sour cream
  
  
  


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  1 tbsp cornflour
  
  
  


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  1/2 cup chopped fresh continental parsley
  
  
  


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  Mashed sweet potato, to serve
  
  
  


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  Salt, to season
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Place the flour in the slow cooker. Add the beef and toss to coat. Add the mushroom, stock, wine, tomato paste, mustard and paprika. Cover and cook on low for 8 hours or until the meat is tender.
  
  
  


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  Step 2
  
  
  
  
  Combine the sour cream and cornflour in a small jug. Add to the beef mixture and stir to combine. Cook, covered, for 30 minutes or until the mixture thickens.
  
  
  


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  Step 3
  
  
  
  
  Stir in the parsley. Taste and season with salt and pepper. Divide the mash among serving plates and top with the beef mixture to serve.
  
  
  

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