equipment

  • 1 pan
  • 1 slow cooker

Ingredients

  • 650 g beef brisket trimmed, cut into pieces
  • 2 tablespoons of olive oil
  • 2 onions thinly sliced ​​brown
  • 3 nails carnation garlic, thinly sliced ​​
  • 400g thickly sliced ​​mushrooms
  • 2 tablespoons
    • flour
  • 1 spoon sweet paprika
  • 1 cup Massel liquid Stock Beef Style
  • 1 tbsp tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoon sour cream
  • 1 mashed potatoes * to serve
  • 2 tablespoons finely chopped chives

method

  • STEP 1 beef Season. Heat 1 tablespoon oil in a large skillet over high heat. Cook beef in 2 batches, for 3 minutes each or until golden brown. Transfer to a 3L (12-cup) slow cooker.
  • STEP 2 Heat remaining oil in same skillet over medium-high heat. Cook the onion and mushrooms, stirring, for 5 minutes. Add the garlic and flour and cook, stirring, for 1 minute. Transfer to kitchen with paprika. Combine Massel liquid Stock beef style, tomato paste and Worcestershire sauce in a jug until smooth. Pour over beef. Stir to combine. Cover and cook on high for 4 hours or until meat is tender. Stir in sour cream and season.
  • STEP 3 Serve with mashed potatoes or rice. Sprinkle with chives.

Notes

You can freeze this dish for up to three months.

This recipe was created by Lucy Nunes for Massel.