This is a firm family favourite, I can't believe I haven't blogged it before.. not until I was doing my meal plan and linking all the recipes I was going to use I realised I didn't have it... only a 30 minute version which is alright, but I prefer this one.
We all like our sauce in this family too and there is often requests for second helpings of pasta with 'just the sauce'. So over time this has become more saucy to accommodate. I've also noted in the recipe how you would make it in the slow cooker or in the oven (which I did in this case).
1 kg blade steak, cubed
2 tb plain flour
1 tsp paprika
1 clove garlic, finely chopped
1 brown onion, roughly chopped
1/2 cup red wine
400g tin diced tomatoes
3 cups beef stock
2 tb tomato paste
2/3 cup sour cream
1.5 cups mushrooms, sliced
Preheat oven to 150 degrees or if using a slow cooker, omit.
In a plastic bag mix your beef flour and paprika, shake to combine.
Have your onions and garlic on standby and heat an heavy based pot/casserole pot/saucepan or your slowcooker insert on the stove with a tablespoon of oil.
Add the onions to the pan when it gets hot and heat until onions become soft and translucent. Add the meat and brown.
Then add the wine, tomatoes and only 2 cups of the beef stock, stir well.
Lastly add the tomato paste.. it should look like this:
Pop the lid on (or transfer to oven proof dish with a lid or foil) or transfer to your slow cooker. Cook for 2 - 3 hours (set your slowcooker on high, or slowcook it on low for 5 hours)
When it comes out it should look like this, if it's a bit dry - don't worry.
Add your sour cream and mix through.
Then add your mushrooms.
At this point you can put it back on the hob or in the slowcooker on high with the lid on. Make your pasta
Then serve on pasta (or rice if you like!) The beef will be melty-in-the-mouthy. And that slow cooking would have made the sauce lovely and rich.
Add it to the meal plan or bookmark for your next one :)
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