1 Pack Schwartz creamy mild peppercorn sauce (4.5 syn)
1 Knorr herb stockpot
1 Chilli, deseeded & finely chopped (s)
1tbsp Carrs sauce flour (3.5syn)
1tbsp Worcester sauce
2 Onions, finely chopped (s)
2 Garlic cloves, finely chopped (s)
2tbsp Red wine vinegar
200g Mushrooms, quartered (s)
300mL Knorr dark beef stockpot+ water
300mL skimmed milk (<1Hea/4=<0.25 Hea)
300g Cooked rice
454g/1lb extra lean casserole steak (p)
Cupful of frozen peas (p) (f)
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, 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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