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  • 650g lean beef, cubed

  • 420g can condensed cream of mushroom soup

  • 115g can mushroom pieces, drained

  • 250g sour cream


  • 1.

    Place beef cubes in slow cooker. Add soup and mushrooms. Cook on low for 6 hours. Stir in sour cream before serving and season to taste. Alternatively, brown meat in a saucepan over low heat, add remaining ingredients and simmer until sauce thickens.


Optional – delicious served over rice or penne pasta.

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