Directions
- 1Add 500g beef, 1 punnet mushrooms, 1 onion, 1 tbsp tomato purée, 5 garlic cloves, 1 tbsp mustard, 1 tbsp paprika, a handful of parsley, 1 tbsp Worcestershire sauce, salt and pepper to the slow cooker.
- 2Add 400ml beef stock and 1 tbsp of cornflour mixed with water.
- 3Mix and cook on high for 3 hours or low for 7 hours.
- 4Stir in 100g reduced fat crème fraîche.
- 5Add 500g cooked tagliatelle and mix well.
Ingredients
- 500 g beef
- 1 punnet mushrooms
- 1 x onion
- 1 tbsp tomato purée
- 5 garlic cloves
- 1 tbsp mustard
- 1 tbsp paprika
- 1 handful parsley
- 1 tbsp Worcestershire sauce
- 1 salt
- 1 pepper
- 400 ml beef stock
- 1 tbsp cornflour mixed with water
- 100 g reduced fat crème fraîche
- 500 g cooked tagliatelle
Equipment
slow cooker
Related recipes
One-Skillet Smoked Sausage and Tortellini
American · Dinner
Mississippi Orzo
American · Dinner20m
Cajun Bacon Chicken Ranch Pasta
American · Dinner
High Protein Bacon Ranch Loaded Fries
American · Dinner
Honey BBQ Loaded Fries
American · Dinner
Blackened Chicken with spicy tomato cream sauce
American · Dinner
Chili Cheese Fries
American · Dinner30m
Southern Fried Cabbage
American · Dinner
Cheeseburger loaded potato bowls
American · Dinner
Fermented Homemade Hot Sauce and Buffalo Wings
American · Dinner
Oven-Roasted Cabbage
American · Dinner
Buffalo Chicken & Bacon Mac n’ Cheese
American · Dinner