0:15 prep
4;15 cook time
INGREDIENTS
· 650g wallaby diced
· 2 tablespoons olive oil
· 2 brown onions, thinly sliced
· 3 garlic cloves, thinly sliced
· 400g cup mushrooms, halved
· 2 tablespoons plain flour
· 1 tablespoon sweet paprika
· 1 cup Massel beef stock
· 1 tablespoon tomato paste
· 1 tablespoon Worcestershire sauce
· 1 1/2 tablespoons sour cream
· Mashed potatoes or steamed rice, to serve
· 2 tablespoons finely chopped parsley
METHOD
· Step 1
Season diced wallaby . Heat 1 tablespoon oil in a large frying pan over high heat. Cook wallaby in 2 batches, for 3 minutes each or until browned. Transfer to a 3L (12 cup) slow cooker.
· Step 2
Heat remaining oil in same pan over medium-high heat. Cook onion and mushrooms, stirring, for 5 minutes. Add garlic and flour and cook, stirring, for 1 minute. Transfer to cooker with paprika. Combine stock with tomato paste and Worcestershire sauce in a jug until smooth. Pour over beef. Stir to combine. Cover and cook on high for 4 1/2 hours or until wallaby is tender. Stir in sour cream and season.