We often buy beef for a change and I’m always stuck for something a bit different to do with it, so, as it was all defrosted and ready yesterday, we decided to try out one of my mam’s favourite recipes. She has made this as part of a three course meal as well as just a Sunday Lunch and it always goes down a storm so I was more than pleased when I worked out the points at only 6sp! You get a huge portion and it tastes amazing! It might take a while in the oven, but once its in there you can almost forget about it and come back when its ready!
Serves 4 = 6sp (previously 7pp) each
400g Beef, diced (I used stewing steak)
1 large onion, finely chopped
Pack of button mushrooms, halved
1 tbsp plain flour
2 tbsp tomato puree
2 tsp french mustard
1 tbsp paprika
Salt and pepper
125ml red wine
125ml beef stock (made with 1/2 beef stock cube)
1 tbsp half fat sour cream
400g new potatoes, halved
Pack of Green Beans, trimmed
Pre heat the oven to 150c. Season your beef, spray a frying pan with one kal and add beef. Cook until just browned on both sides. Remove beef from pan and pop in casserole dish.
In frying pan add onion and mushrooms and sautee in one kal until lightly browned. Stir flour into onion mixture and once combined add tomato puree, mustard, paprika, salt and pepper, wine, stock and boiling water and bring to boil. Pour over meat in casserole dish and give a good stir.
Cover and pop in the over for between and hour and a half and an hour and forty five minutes. Stir half way through to make sure nothing sticks.
While your casserole is cooking, par boil your unpeeled new potatoes for around 8 minutes then pop in a roasting tray, spray with one kal and season with salt and pepper. Throw in a few unpeeled, crushed garlic cloves and pop in the oven with your casserole for 1 hour.
Ten minutes before everything is cooked, pop your trimmed green beans on to boil.
Once casserole is cooked, stir through your sour cream and serve all together on a nice big plate!