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Post by dudette2001uk on May 30, 2015 21:19:41 GMT
Serves 4
Ingredients
1 Pack Schwartz creamy mild peppercorn sauce (4.5 syn) 1 Knorr herb stockpot 1 Chilli, deseeded & finely chopped (s) (sff) 1tsp paprika 1tbsp Carrs sauce flour (3.5syn) 1tbsp Worcester sauce 2 Onions, finely chopped (s) (sff) 2 Garlic cloves, finely chopped (sff) 2tbsp Red wine vinegar 200g Mushrooms, quartered (s) (sff) 300mL Knorr dark beef stockpot+ water 300mL skimmed milk (<1Hea/4=<0.25 Hea) 300g Cooked rice (ff) 454g/1lb extra lean casserole steak (ff) Cupful of frozen peas (ff)
Method
Place the beef in a freezer for 30-45 mins then remove & slice thinly, place in a frying pan & add the flour, coat all sides of the beef then on a high heat, brown the beef, remove & set aside. Deglaze the pan by turning the heat up, add the vinegar and scrape the pan until the base is clean, reduce the heat & add the onion, chilli, garlic, herb stockpot, mushrooms & paprika, cook until the onions are soft. Make up the peppercorn sauce with the milk, set aside. Add the beef, Worcester sauce & beef stock & peppercorn sauce, season to taste, bring to the boil then reduce to a simmer for 30 mins until the beef is cooked and the stock has thickened, or, pre-heat a slow cooker or use a casserole dish, add contents of the pan to the cooker, set to low and leave for several hours. 5 mins before serving add the peas. Serve with the rice, cooked as per instructions on the packet.
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