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Peppered Beef Casserole Recipe Mix

A rich recipe mix with cracked green peppercorns, black pepper, parsley and oregano for a deliciously tender peppered beef casserole.

Product Details

Ingredients

Potato Starch, Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Flavourings (contains Barley, Sulphites, Wheat), Maltodextrin, Onion Powder, Garlic Powder, Dried Red Bell Peppers, Salt, Cream Powder (from Milk), Cracked Green Peppercorns (2%), Black Pepper, Parsley, Oregano, Rapeseed Oil, Anti-caking Agent (Silicon Dioxide), Thyme, Protein Enriched Whey Powder (from Milk), Bay Leaves.
Total content of herbs and spices = 21.2%

No hydrogenated fat, artificial colours, added preservatives or MSG

Serving size

Each pack serves 4.

  • Size

    UPC Code

  • 40 (g) 828267

Usage Tips
For OUR RECIPE you will need …

1 sachet Schwartz Peppered Beef Casserole Recipe Mix
1 tbs oil
450g (1lb) lean beef, diced
1 large onion, diced
300ml (½ pint) cold water
2 green peppers, cut into chunks

Directions …

1. Pre-heat oven to 180°C, 350°F, Gas Mark 4.

2. Heat oil, fry beef and onion for 3-4 minutes.  Drain excess liquid.  Transfer to a casserole dish and add peppers. 

3. Mix sachet contents with water and add to casserole dish.  Cover and cook for 1½-2 hours or until meat is tender.

4. Serve with roast potatoes and vegetables.   

Hints & Tips …

Why not try stirring in a little double cream before serving.

Additional Usage

Slow Cooker directions:  Place diced beef and onion, with the green pepper chunks in the slow cooker.  Blend sachet mix with the water and add to the cooker.

Cook to your Slow Cooker instructions.

 

 

Freezing Guidelines

This finished recipe is suitable for freezing.  Transfer the cooked recipe to an airtight container, leave to cool prior to sealing.  For best results use within 1 month of freezing.

Re-heating Guidelines

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 (800W) on full power for 5 minutes, stirring half-way through, or until piping hot throughout.

Peppered Beef Casserole

NUTRITIONAL INFORMATION
(Typical Values)
Per 100g
(as sold)
Per serving* %RI** per serving*
Energy 1435kJ/339kcal 979kJ/233kcal 12%
Fat
of which saturates
3.4g
1.8g
7.4g
2.2g
11%
11%
Carbohydrate
of which sugars
68.1g
3.8g
12.6g
5.4g
5%
6%
Fibre 4.3g 2.9g
Protein 6.9g 27.5g 55%
Salt 5.88g 0.80g 13%

*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)

Ratings & Reviews: 1

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Comments

  • Keith Edwards on 6/18/2018

    This Peppered Beef Casserole Mix is very easy to use, fast and extremely tasty. The spicy black and green peppercorn sauce is excellent and with the red bell pepper that is already in the mix it has a deep and rich spicy flavour. In addition the green pepper gives the dish a lovely contrast in texture with the tender beef. My family loved this. I made this the day before (because it takes 2 hours) and reheated it. Then served it with mash and green beans. I have pleasure in recommending this recipe and will certainly make this again.

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