The classic flavours or steak Diane come together in your slow cooker with this breezy recipe. Brown the steak in a frypan first for extra flavour, and enjoy an easy meal at the end of the day.
Ingredients
- 1kg beef rump steak
- 1 tbsp olive oil
- 1 brown onions sliced
- 3 cloves garlic
- 200g button mushrooms, sliced
- 1/2 cup Massel Chicken Style Liquid Stock
- 1/2 cup cream
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
Method
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Step 1Trim fat from steak and cut into large pieces. Heat oil in a frypan over high heat. Brown steak well on both sides, seasoning well with salt and pepper.
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Step 2Place onion in the base of a slow cooker and top with browned steak. Sprinkle over garlic and mushrooms. Combine stock, cream, Worcestershire and mustard in a jug and pour over steak. Cover with a lid and cook on high for 4-5 hours until the meat is tender. Remove the lid for the last 30 minutes to help thicken sauce.
Recipe Notes
Serve with creamy mashed potatoes and steamed green veg.
Choose a cut of beef that enjoys low, slow cooking. Rump is great, but you could try chuck or blade as well. Try to keep the pieces large.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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