Potato Starch, Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Maltodextrin, Salt, Flavourings, Paprika (5%), Sugar, Yeast Extract, Parsley, Garlic Powder, Black Pepper, Anti-caking Agent (Silicon Dioxide).
Total content of herbs and spices = 8.6%
No hydrogenated fat, artificial colours, added preservatives or MSG
Each pack serves 4.
1 sachet Schwartz Beef Casserole Recipe Mix
2 tbs oil
450g (1lb) lean beef, diced
1 large onion, diced
2 carrots, peeled and sliced
400ml (13fl oz) cold water
1. Pre-heat oven to 180°C, 350°F, Gas Mark 4.
2. Heat oil, fry beef, onion and carrots for 3-4 minutes. Drain excess liquid. Transfer to a casserole dish.
3. Mix sachet contents with water and add to casserole dish. Cover and cook for 1½-2 hours or until the meat is tender.
4. Serve with creamy mashed potato and green vegetables.
Why not try adding a little red wine to the casserole and replacing the onion with shallots.
Slow Cooker directions: Place carrots, onions and beef cubed in the cooker, add the water, sachet mix and cook to your slow cooker instructions.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an aritight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Transfer to a saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout. Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800) on full power for 4-5 minutes, stirring half-way through, or until piping hot throughout.