Peppered Beef Casserole Recipe Mix
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
|(Value)||Per 100g |
of which saturates
of which sugars
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)
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
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.
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.
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.
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.