Slow Cooker steak Diane

Ingredients

• 1kg beef rump steak
• 1 tbsp olive oil
• 1 brown onions sliced
• 3 cloves garlic
• 200g button mushrooms, sliced
• 1/2 cup Massel Chicken Style Liquid Stock
• 1/2 cup cream
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard

Directions

1. Trim fat from steak and cut into large pieces. Heat oil in a frypan over high heat. Brown steak well on both sides, seasoning well with salt and pepper.
2. Place onion in the base of a slow cooker and top with browned steak. Sprinkle over garlic and mushrooms. Combine stock, cream, Worcestershire and mustard in a jug and pour over steak. Cover with a lid and cook on high for 4-5 hours until the meat is tender. Remove the lid for the last 30 minutes to help thicken sauce.