Delicious Beef Stroganoff

Serves 4


1 Pack Schwartz creamy mild peppercorn sauce (4.5 syn)

1 Knorr herb stockpot

1 Chilli, deseeded & finely chopped (s)

1tsp paprika

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.