Ingredients

· 2 beef rump steaks

· 2 tablespoons tomato paste

· 2 cups chicken stock

· 1 cup plain flour

· 1 sliced onion

· 1 cup mushrooms

· 2-3 garlic cloves

· 2 tablespoons sour cream

Method

To make it in a slow cooker, roll the sliced steak in plain flour. Place all the ingredients into slow cooker except the sour cream. Cook on the auto setting until the steak is tender and cooked through, for about five hours. Mix together the corn flour and water to make a paste. Add the meat with sour cream, stir through and serve. To make it in a frying pan, cook the steak and onion. Add the chicken stock, tomato paste, mushrooms and garlic and simmer for about 15 minutes. Stir through sour cream and add sifted plain flour until thick. Serve with pasta or mashed potatoes.