Steak in Creamy Mushroom Sauce In Slow Cooker

Slow Cooker Steak in Creamy Mushroom Sauce: Imagine juicy beef that melts apart with a gentle poke of your fork. This steak gets so soft that it falls apart the moment you touch it. It melts in your mouth, and the creamy mushroom sauce is the best part. Put it all in the slow cooker, walk away, and come back to a dinner that smells amazing. When it’s ready, grab a plate and dig in. Don’t wait!

Steak in Creamy Mushroom Sauce

• Servings: 4
• Cook time: 5 hours

Ingredients

• 1 kg chuck beef steaks (you can use rump steak instead if you like)
• 2 teaspoons beef stock powder
• 500 ml cooking cream
• 300 g mushrooms, cut into quarters
• 2 tablespoons cornflour, mixed with 1–2 tablespoons water to make a thickener

Directions

1. Lay the steaks flat in the bottom of your slow cooker.
2. Cover the pot and let it cook on low heat for 5 hours.
3. In a medium bowl, whisk the beef stock powder into the cooking cream until no lumps are left.
4. Pour the creamy mixture slowly over the steaks and mushrooms, making sure everything is covered.
5. Cover and cook it on low flame for 5 hours.
6. When there are 30 minutes left, carefully lift the steaks out of the slow cooker and set them on a plate. They will be very soft, so use two flat spatulas or egg flips to keep them from breaking apart.
7. In a small cup, stir the cornflour and water together until smooth. Then whisk it into the mushroom sauce in the slow cooker.
8. Gently slide the steaks back into the sauce.
9. Lay a clean tea towel under the lid to catch the steam, so the sauce can thicken. Turn the slow cooker to HIGH and cook for the last 30 minutes.
10. Carefully lift the steaks onto a serving plate. Spoon plenty of the thick, creamy mushroom sauce over the top.
11. Serve right away while it’s warm and tender.