Name: Slow cooker steak in creamy mushroom sauce recipe
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 4
Ingredients: 1kg beef chuck or rump steaks; 300g mushrooms, quartered; 2 tsp beef stock powder; 500ml cooking cream; 40.00 ml cornflour

by Paulene Christie Last updated on 06/22/2022

The slow cooker steak is absolutely ‘melt in your mouth’ tender. You’ll definitely want a slice of buttered bread on hand to wipe up every last bit of the gravy at the end of your meal. Thank Paulene later! - Paulene Christie

Ingredients

1kg beef chuck or rump steaks
300g mushrooms, quartered
2 tsp beef stock powder
500ml cooking cream
2 tbsp cornflour

Method

Step 1

Place the steaks into the slow cooker and top with the mushrooms.
Step 2

Whisk the stock powder into the cooking cream then pour over the steaks and mushrooms.
Step 3

Cover and cook on low for 4½ hours.
Step 4

Carefully remove the steaks from the slow cooker (I use 2 egg flips to lift them out so they stay intact). Set aside.
Step 5

Combine the cornflour with 2 tablespoons water and whisk into the mushroom sauce.
Step 6

Gently return the steaks to the sauce. Cover, putting a tea towel (dish towel) under the lid. Increase to HIGH and cook for 30 minutes to thicken the sauce.
Step 7

Gently lift the steaks out onto a serving dish and top with the creamy mushroom sauce.