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
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