Prior to creating this website I was 100% "a bit of this, a bit of that" kind of cook. Basically, if you asked me for a recipe I could give you 99% of the ingredients but never the measurements (or the last 1% of ingredients) because I literally put a bit of this and a bit of that in and hoped it would taste great.
This creamy steak is one of those meals. When the twins were newborns the slow cooker was my best friend, and I created this creamy steak in the slow cooker. Back then I used to love using french onion soup mixes and cans of condensed soup. 6 years on (and with a child who reacts to the additives found in such products) I set about trying to re-create the meal without the can of soup.
The recipe tasted nothing like the early days (so a fail on that part), however my husband and I agreed it tasted better (so a win right there!), but we both agreed that while it was tasty over mash and steamed vegetables, the pie the following night was OUTSTANDING! So for all you pie enthusiasts, make this for your next batch of pies - you will not be disappointed!
Prep 10 min // Cook 6 hrs (or 3hrs on high)
1kg beef strips (cubed steak is fine as well, I just had the beef strips in the freezer)
2tbs EDMK Steak Spice Mix
6 cloves garlic crushed
1 tbs Worcestershire sauce
3 tbs BBQ sauce
1 can of diced tomatoes
2 tbs tomato paste
1 cup cherry tomatoes sliced in half
1 celery stick diced
1/2 zucchini diced
1 onion diced
1/4 cup diced fresh herbs (I used parsley, thyme, oregano)
1/2 cup cooking cream
3 tbs flour
Place the steak in a snap lock bag, add flour and coat evenly.
Place 1 tbs oil in a searing slow cooker (or a pan) and sear the steak in batches for 2 minutes then set aside.
Saute the onion and garlic for 2 minutes and set aside.
Mix together the diced tomatoes, EDMK Steak Spice Mix, Worcestershire sauce, tomato paste and BBQ sauce.
Place all the ingredients in the slow cooker (except the cream) and pour over the tomato sauce mix.
Cook for 5 hours on low (or 2 hours on high). In the last hour pour in the cream mix well and cook for a further hour.
Note: If you are using this recipe as a pie mix, let the mixture cool before adding it to the pastry.