Given the cheap bulk rump we bought recently here’s another crock pot recipe using beef. However if rump is not cheap in your area you can use blade, skirt steak or gravy beef. Just allow another hour in cooking time.
This is one of those recipes that I made up on the spur of the moment. It is so easy because nearly everything goes in at the beginning and that’s it except for the yoghurt which is added in the last half hour.
You will notice too it contains light agave nectar. This is a natural sweetener than can be used instead of sugar or honey. In cakes and desserts the usual a third cup of agave nectar instead of 1 cup sugar. I admit I haven’t tried it in cake baking only in crock pot meals to replace honey.
HINT
Always check labels on products to make sure they are gluten free. Don’t assume. Some herbs are dried using wheat and not all cornflour is gluten free as some cornflour contains wheat.
Dale’s Sweet Beef
Ingredients
16 ounces rump steak or equivalent
2 cloves garlic
2 small onions
3 carrots
1-2 teaspoons Korma paste (depending on how hot you like it- I used 2)
1 cup water mixed with 2 teaspoons gluten free cornflour
6-8 button mushrooms
2 teaspoons light agave nectar
1 cup chopped pitted prunes
Half cup chopped figs
I teaspoon dried oregano
Half cup lemon juice
1 cup low fat plain yoghurt
Method
Brown meat in a little oil. Great if you have a crock pot like I do that will allow you to brown and then go to the slow cooking function all in one pot. It sure saves on washing up.
After meat is browned, place meat and all other ingredients in crock pot along with all other ingredients.
Cook on low for four hours. During the last half hour s add the yogurt.
Serve with rice and vegetables or salad of your choice. Serves 4
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