It’s no secret that we all love a good, hearty meal that’s as comforting as it is tasty, and this Creamy Beef and Mushroom recipe is definitely one of them. It’s a classic French dish that’s simple to make but infinitely rewarding in the flavour department. It’s as comforting as it is tasty!

Source: Taste

Here are the ingredients you need:

1. Two tbsp of plain flour
2. 1kg of beef chuck steak, cut into 5cm pieces
3. 200g cup mushrooms, quartered
4. 250ml of beef stock
5. 125ml of white wine
6. 70g of tomato paste
7. 1 tbsp of Dijon mustard
8. 1 tbsp of paprika
9. 250ml of sour cream
10. 1 tbsp of cornflour
11. Half a cup of chopped fresh continental parsley
12. Mashed sweet potato, to serve
13. Salt, to season

Start off by coating the beef in the flour and adding it to the slow cooker. Add the mushrooms, stock, wine, tomato paste, mustard and paprika. Cover, and let it cook on low for 8 hours or until the meat is tender.

Once the beef is cooked, combine the sour cream and cornflour in a small jug and add it to the slow cooker, thoroughly stirring everything together. Continue cooking the mixture for 30 minutes or until it thickens up nicely. Finally, stir in the parsley and season with salt and pepper to taste. Serve over a side of mashed sweet potato, and enjoy!

 

[Ellkay]

It’s no secret that we all love a good, hearty meal that’s as comforting as it is tasty, and this Creamy Beef and Mushroom recipe is definitely one of them. It’s a classic French dish that’s simple to make but infinitely rewarding in the flavour department. It’s as comforting as it is tasty!

View attachment 19303

Source: Taste

Here are the ingredients you need:

1. Two tbsp of plain flour
2. 1kg of beef chuck steak, cut into 5cm pieces
3. 200g cup mushrooms, quartered
4. 250ml of beef stock
5. 125ml of white wine
6. 70g of tomato paste
7. 1 tbsp of Dijon mustard
8. 1 tbsp of paprika
9. 250ml of sour cream
10. 1 tbsp of cornflour
11. Half a cup of chopped fresh continental parsley
12. Mashed sweet potato, to serve
13. Salt, to season

Start off by coating the beef in the flour and adding it to the slow cooker. Add the mushrooms, stock, wine, tomato paste, mustard and paprika. Cover, and let it cook on low for 8 hours or until the meat is tender.

Once the beef is cooked, combine the sour cream and cornflour in a small jug and add it to the slow cooker, thoroughly stirring everything together. Continue cooking the mixture for 30 minutes or until it thickens up nicely. Finally, stir in the parsley and season with salt and pepper to taste. Serve over a side of mashed sweet potato, and enjoy!

This sounds like my kind of food and I love using my slow cooker. Will give it a try next week. Thank you for posting the recipe.