Slow Cooker Sweet and Sour Braised Steak
Beef rump slow-cooked with onions, mushrooms, red wine and chilli tomato sauce until spoon-tender, then thickened with balsamic vinegar and brown sugar. Serve over mashed potato with peas.
Directions
Combine the garlic, onion, mushrooms, pasta sauce, stock, wine, paprika, balsamic vinegar and brown sugar in a large bowl. Season well with salt and pepper.
Place the beef in a 6-litre slow cooker and cover with the sauce mixture. Cover with the lid and cook on low for 6 hours, or until the steak is tender and falling apart.
Blend the cornflour with a little of the sauce to form a thin paste. Stir it back into the slow cooker, then cook on high, uncovered, for 20 minutes or until the sauce simmers and thickens.
Serve with mashed potato and steamed peas, then scatter over the parsley.