This lovely creamy dish is usually made with sour cream but I have found that condensed mushroom soup is a great substitute & can be part of your store cupboard!
Serves 4 Approx £1 per serving
Prep time 10 minutes
Cooking time 8 hours on low setting (see manual for your slow cooker)
500g diced beef
1 onion, sliced
125g mushrooms, sliced
1 tin mushroom condensed soup
1 clove garlic, crushed
1 tbsp Dijon mustard or 1tsp English mustard
11/2 tsp dried parsley
2 tbsp plain flour
1 beef stock cube
salt & pepper
100ml cold water
Place the beef into a zip top plastic bag. Mix together the flour & parsley & add some salt & pepper, tip it into the bag with the beef. Shake the bag to coat the beef with the flour.
Put the onion into your slow cooker & add the seasoned beef on top. Crumble over the stock cube & add the garlic. Pour in the soup, add the mustard & 100ml cold water. Stir well & put on the lid.
Set the slow cooker to low & the timer for 8 hours (refer to your manual)
When there is a hour of cooking time left add the mushrooms, alternatively you can cook the mushrooms in a little butter or oil & add to the pot before serving. You can add them at the beginning but I find that they can shrivel up!
Serve with plain boiled rice or mashed potato if you prefer.