NZ Woman's Weekly

Creamy beef with bacon and mushrooms recipe

Creamy beef with bacon and mushrooms recipe
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This hearty, flavoursome mix works just as well served with creamy mashed potato or rice. Like a cross between beef bourguignon and stroganoff, this combo is sure to please – so let the slow cooker do the work.

  • 1 onion, sliced
  • 2 cloves garlic, finely diced
  • 2-3 rashers middle or rindless bacon, diced
  • 200g button mushrooms, quartered
  • 650-700g topside beef or similar, diced
  • 350ml beef stock
  • 1 tsp wholegrain mustard
  • 3 tbsp Worcestershire sauce
  • ½ cup barbecue sauce
  • 1 tbsp cornflour
  • 1 tin whole peeled diced tomatoes
  • 1 cup cream
  • Sea salt and cracked pepper
  • Cooked pasta, to serve
  • Sour cream, to serve
  • Fresh herbs, to serve
  1. In a slow cooker or large lidded casserole dish, combine the onion, garlic, bacon, mushrooms and beef.
  2. In a separate jug, whisk together the stock, mustard, Worcestershire and barbecue sauces and cornflour. Stir in the tomatoes, then pour over the beef and mix well.
  3. Cook at 160oC for 4-5 hours in the oven, stirring twice, or 5-6 hours on medium heat in the slow cooker, stirring once.
  4. When the beef is tender, stir in the cream and check for seasoning if necessary.
  5. Serve over hot pasta with chopped herbs and a dollop of sour cream if desired.

Take a look at this tasty beef chilli recipe here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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