2 tblsps olive oil
700 g blade steak cut into 2cm pieces
1 large onion chopped
2 beef stock cubes
1.5 cups boiling water
410 g can mushrooms in butter sauce
2 tblsps barbecue sauce
2 carrots peeled, chopped
500 g baby potatoes halved
½ cup fresh parsley chopped to serve
- Heat oil in a large non-stick saucepan over medium to high heat. Add meat in three batches. Cook, stirring, until browned. Remove.
- Add onion to same pan. Cook, stirring, until soft. Return beef with stock cubes dissolved in boiling water, mushrooms, sauce, carrots and potatoes.
- Bring to boil. Cover. Simmer for 1 hour. Uncover. Cook for a further 10 minutes, or until beef is tender and sauce is thickened. Garnish with chopped parsley and parsley sprig.