225g stewing steak (ff) cut into small pieces
125g button mushrooms (s)(sff)
1 onion, finely chopped (s)(sff)
1 sweet pepper (s)(sff)
Knorr “herbs” stockpot
300mL beef stock
2 tbsp tomato puree (s)(sff)
100mL Passata (s)(sff)
200mL Low fat yogurt (ff)
1 tsp of cornflower (1syn)
1 cup of frozen peas (ss)(ff)
Fry the onion & sweet pepper in a large frying pan, sprayed with Fry Light, until soft.
Add chopped beef and cook until brown, add “herbs” stockpot and mix, season with salt & pepper, cook for 10 mins.
Add chopped button mushrooms and mix with the beef, add the stock, passata & tomato puree. Bring to a boil and cook for 5 mins before adding to a slow cooker that has been heated up, leave on “high”, when boiling, reduce to “auto” or “low” for at least 2-3hrs.
Mix 1tsp of cornflower with 1tbsp of water and then add to the yogurt (to prevent the yogurt splitting) turn the heat off and 5 mins before serving, add peas & the yogurt, mix well and serve with mashed potato.
Credit: Pete’s Recipe Book
Slow Cooker Beef & Mushrooms