Servings: 4
Ingredients
- 500 g Beef rump or sirloin thinly sliced against the grain
- 2 tbsp Plain flour
- Salt & pepper to season
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1 Brown onion thinly sliced
- 2 Garlic cloves minced
- 250 g Mushrooms sliced
- 2 tsp Dijon mustard
- 1 tsp Sweet paprika
- 1 tbsp Worcestershire sauce
- 1.25 cups Beef stock
- 3/4 cup Sour cream room temp
- 1 tbsp Tomato paste
- 1 tsp Cornflour + 1 tbspWater optional, for thickening
- Fresh parsley to garnish
- Cooked pasta to serve
Instructions
Prep the Beef
- In a bowl, toss beef slices with flour, a pinch of salt, and pepper. Shake off any excess flour.
Cook in Rice Cooker
- Plug in your Panasonic Multi Cooker and select the “Slow Cook” function, then press “Start”
- Add butter, once melted add beef in batches and sear until lightly browned (approx. 1 min per batch). Remove and set aside.
- Press “Cancel”, then select “Slow Cook” once again. Add olive oil, once heated add onion, garlic and mushrooms and cook for 3–4 mins until softened.
- Stir in paprika, Dijon mustard, tomato paste, and Worcestershire. Cook for 1 minute to toast the spices. Pour in stock to deglaze and let it bubble briefly.
- Return the seared beef (and any juices) to the pot. Stir well.
- Press “Cancel”, then select “Slow Cook”, set to 1:00 hour, and press “Start”. Once done, gently stir in sour cream. If you prefer a thicker sauce, stir in the cornflour slurry and let it sit on Keep Warm mode for 5–10 minutes.
- Spoon over pasta. Garnish with fresh parsley.
- Use the Keep Warm mode to hold the dish until serving—perfect for prepping ahead.