Wallaby straganoff

0:15 prep

4;15 cook time

INGREDIENTS

· 650g wallaby diced

· 2 tablespoons olive oil

· 2 brown onions, thinly sliced

· 3 garlic cloves, thinly sliced

· 400g cup mushrooms, halved

· 2 tablespoons plain flour

· 1 tablespoon sweet paprika

· 1 cup Massel beef stock

· 1 tablespoon tomato paste

· 1 tablespoon Worcestershire sauce

· 1 1/2 tablespoons sour cream

· Mashed potatoes or steamed rice, to serve

· 2 tablespoons finely chopped parsley

METHOD

· Step 1

Season diced wallaby . Heat 1 tablespoon oil in a large frying pan over high heat. Cook wallaby in 2 batches, for 3 minutes each or until browned. Transfer to a 3L (12 cup) slow cooker.

· Step 2

Heat remaining oil in same pan over medium-high heat. Cook onion and mushrooms, stirring, for 5 minutes. Add garlic and flour and cook, stirring, for 1 minute. Transfer to cooker with paprika. Combine Massel Liquid Stock Beef Style, tomato paste and Worcestershire sauce in a jug until smooth. Pour over beef. Stir to combine. Cover and cook on high for 4 1/2 hours or until wallaby is tender. Stir in sour cream and season.