Sunbeam MU4000 Beef and Creamy Mushroom Casserole, Toss beef in flour, Slow Cooked Creamy Polenta

Slow Cooker Recipes – Main Meals continued

Beef and Creamy Mushroom Casserole

Serves: 4-6

1kg beef chuck steak, cut into 5cm pieces 2 tablespoons plain flour

2 tablespoons olive oil

20g butter

2 onions, chopped

500g portabella mushrooms, sliced

200g button mushrooms, sliced

½cup beef stock

½cup red wine

¼cup tomato paste

2 teaspoons smoked paprika

1 cup sour cream

1 tablespoon corn flour

1 tablespoon lemon juice

Salt and freshly ground black pepper, to taste

1.Toss beef in flour.

2.Heat oil in a large frypan over medium-high heat. Add beef and cook for 3-4 minutes or until golden. Transfer to slow cooker.

3.Melt butter in a large frypan over medium heat. Add onions and mushrooms cooking for 5-6 minutes or until softened.

4.Add stock, red wine, tomato paste and paprika to the frypan. Bring to a simmer. Transfer to cooking pan. Place lid on unit.

5.Press MENU and select SLOW COOK. Cook on HIGH for 3-4 hours or LOW on 6-8 hours.

6.Combine sour cream and corn flour. Add to cooking pan, stirring to combine. Cook for a further 30 minutes or until thickened. Season to taste with salt and pepper and lemon juice. Serve.

Slow Cooked Creamy Polenta

This is a great ‘no stirring required’ polenta. Serves: 4-6

4 cups milk

1 cup pouring cream

1 cup coarse polenta

1 cup grated parmesan cheese

50g butter

Salt and freshly ground black pepper, to taste

1.Spray the inside of slow cooker with cooking spray.

2.In a medium saucepan heat milk, cream and polenta. Bring to a simmer and allow to cook for 3-4 minutes. Transfer to cooking pan. Place lid on pan.

3.Press MENU and select SLOW COOK. Cook on HIGH for 3 hours or LOW for 6 hours. Once cooked whisk through parmesan cheese and butter. Season to taste with salt and pepper. Serve.

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