Thanks to Lachlan Kerr, owner of Cleaver & Co Quality Meats at Gwynneville, for sharing this week's recipe.

Here is one of the first recipes I learnt growing up. Still a goodie.

Ingredients

• ¼ cup flour
• 1.5kg chuck or round steak, cut into thin strips
• ⅓ cup oil
• 2 cloves garlic, crushed
• ⅓ cup tomato paste
• ¾ cup beef stock
• 400g mushrooms, sliced
• 300ml sour cream
• salt and freshly ground black pepper

Method

1. Dust beef in flour, shaking off the excess. Heat oil in a large frying pan and cook beef in batches until brown. Remove and place in slow cooker.
2. Add remaining ingredients, except sour cream. Cover and cook on High 3-4 hours or Low 6-8 hours.
3. In the last 30 minutes of cooking, stir through sour cream. Season with salt and pepper. Serve with buttered noodles.