Slow Cooked Beef Stroganoff
|Rump steak||1 Kilogram|
|Tomato puree||2 Tablespoon|
|Beef stock||1 1⁄2 Cup (24 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Sour cream||300 Milliliter|
|Plain flour||1⁄2 Cup (8 tbs)|
Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
Place steak, leftover flour, onion, tomato puree, beef stock and red wine in a 3-litre casserole dish.
Cover and cook for 1 1/2 hours on SLOW COOK.
Stir in mushrooms and sour cream.
Cook for a further 15 minutes on SLOW COOK.
Serve with boiled rice.