Creamy Beef with Mushrooms

Ingredients (serves 6)

• 2 tbs plain flour
• 1kg beef chuck steak, cut into 5cm pieces
• 200g cup mushrooms, quartered
• 250ml (1 cup) beef stock
• 125ml (1/2 cup) white wine
• 70g (1/4 cup) tomato paste
• 1 tbs Dijon mustard
• 1 tbs paprika
• 250ml (1 cup) sour cream
• 1 tbs cornflour
• 1/2 cup chopped fresh continental parsley
• Mashed sweet potato, to serve

Method

1. Place the flour in the slow cooker. Add the beef and toss to coat. Add the mushroom, stock, wine, tomato paste, mustard and paprika. Cover and cook on low for 8 hours or until the meat is tender.
2. Combine the sour cream and cornflour in a small jug. Add to the beef mixture and stir to combine. Cook, covered, for 30 minutes or until the mixture thickens.
3. Stir in the parsley. Taste and season with salt and pepper. Divide the mash among serving plates and top with the beef mixture to serve.