2kg chuck or round steak, cut into thin strips
1/4 cup flour
1/4 cup olive oil
3 cloves garlic, crushed
1/2 cup tomato paste
1 cup beef stock
500g mushrooms, sliced
300ml sour cream
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour. 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.