Ingredients
- 900g Blade Steak, cut into chunks
- 2 tbs tomato paste
- 1 onion, thinly sliced
- 2 green capsicum, chopped
- 2 carrots, chopped
- 1 1/2 cups salt reduced beef stock
- 420g condensed mushroom soup
- 1 tsp smoked paprika
- 1 tbs HP steak sauce
- 2 bay leaves
- 1 cup frozen peas
- 200g button mushrooms, chopped
- 1/4 cup philidelphia cream for cooking light
- 1/3 cup chopped parsley
Method
- Place ingrediants in slow cooker except mushrooms, peas, cream and parsley
- Stir well
- Cook on high for 4 hrs or on low for 7-8hrs
- Season to taste with salt and pepper
- Add mushrooms and peas 1 hour before serving
- Stier through cream 20 mins before serving
- Garnish with parsley
- Serve with pasta or rice
