Pete’s Beef Stroganoff
Serves 4
Ingredients
400g Sainsbury’s extra lean casserole steak, sliced into strips
2 onions, sliced (s)
2 garlic cloves, finely chopped
150g button mushrooms (s)
1tsp paprika
1tbsp Worcester sauce
1 Knorr herb stock pot
1 Knorr beef stock pot made into 250g stock
1 pack of Schultz garlic, mushroom & cream sauce (4.5 syn/4=1.125 syns each)
350mL skimmed milk (3syn/4=0.75 syn each)
300g long grain rice
1 chilli, finely chopped & de-seeded (s)
Cupful of frozen peas (ss)
Method
Place the beef into the freezer for 30-45 mins to stiffen it, remove & slice into thin strips, cook dry in a frying pan until browned, remove & set aside.
Spray the frying pan with Fry Light and sweat the onions, chilli & garlic, add the button mushrooms & cook for a few minutes, add the Knorr Herb stock pot, mix well until the herbs are infused.
Add the beef, mix well, and add beef stock. Make up the sauce mix as per the instructions on the packet and when it starts to thicken, add to the beef & mushrooms, mix well add the paprika, Worcester sauce, (At this point you could place ingredients in a slow cooker and leave to slow cook.) seasoning & cook for 20-30 mins. Put the peas in 5 mins before serving.
Measure the amount of rice required, add 3 times the amount of water, add rice & cook for 20 mins, or until the water has gone, removed when cooked, place in a sieve & place the sieve on the saucepan and cover with a lid, allow to steam for a few minutes, until the beef is ready.
Serve on a bed of rice.
Pete’s Beef Curry Dopiaza-2
Serves 4
Ingredients
225g long grain rice
400g chopped tomatoes (s)
450g stewing steak with the fat removed
½ tsp asafetida powder
½ tsp fenugreek powder
1tsp coriander seeds
1tsp cumin seeds
1tsp turmeric powder
1tsp garam masala
1 cup of peas (ss)
2tsp curry powder
4 large onions, 2 finely chopped, 2 sliced (s)
4 cardamom seeds
2 garlic cloves, finely chopped
Knorr Dark Stock pot with 300mL water
Method
In a mortar & pestle, crush the seeds and set to one side.
Dry fry the meat to remove the fat, cook until brown then set aside.
Fry the finely chopped onions in a saucepan sprayed with Fry Light, add the fenugreek powder, cook the onions until brown, add the garlic, return the meat to the pan, and add the crushed spices and the other spices, except the garam masala.
(Boil the 2 remaining onions until cooked then set aside.)
Cook the meat for 10mins then add the tomatoes, cook for 40mins then add the boiled onions, peas, garam masala and cook for a further 5mins, serve with rice.
Or if you have a slow cooker................
Pete’s Slow Cooker Goulash
Serves 4 people
1Ib Braising steak all fat removed, cut into chunks
1 Large onion, roughly chopped (s)
400g mushrooms sliced (s)
2 cloves garlic crushed
1 Tbsp Paprika
1 large Carrot roughly chopped (s)
1 Celery Stick (s)
1 Bayleaf
350g Passata (s)
1 Knorr Beef Stock Pot
½ Pt water
Salt & Pepper
Splash of Worcester Sauce
1 Red pepper chopped & deseeded
1 Green pepper chopped & deseeded
or
Jar of flame grilled roasted peppers in vinegar drained and chopped
Method
Spray a frying pan with Fry light and heat up, place the meat in the pan and brown it, stirring it to prevent it sticking.
Meanwhile switch the slow cooker on high.
When meat is browned then place into slow cooker and add all the other ingredients including a pint of the beef stock. Add Salt & Pepper & A splash of Worcester Sauce
When boiling, turn down to the lowest setting , replace the lid and leave as long as you like but at least 2 Hrs.
If it is too thick then add more water as required.
Serve with
400g pasta of your choice.
or Your favourite Veg