Serves 4<\/p>\n
Ingredients<\/strong><\/p>\n 1 Pack Schwartz creamy mild peppercorn sauce (4.5 syn) Method<\/strong><\/p>\n 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.
\n1 Knorr herb stockpot
\n1 Chilli, deseeded & finely chopped (s)
\n1tsp paprika
\n1tbsp Carrs sauce flour (3.5syn)
\n1tbsp Worcester sauce
\n2 Onions, finely chopped (s)
\n2 Garlic cloves, finely chopped (s)
\n2tbsp Red wine vinegar
\n200g Mushrooms, quartered (s)
\n300mL Knorr dark beef stockpot+ water
\n300mL skimmed milk (<1Hea\/4=<0.25 Hea)
\n300g Cooked rice
\n454g\/1lb extra lean casserole steak (p)
\nCupful of frozen peas (p) (f)<\/p>\n
\nDeglaze 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.
\nMake up the peppercorn sauce with the milk, set aside.
\nAdd 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.
\n5 mins before serving add the peas.
\nServe with the rice, cooked as per instructions on the packet.<\/p>\n