Home » Beef Recipes » Creamy peppered beef
Creamy peppered beef
Serves: 4
Cook: 45 mins
-
Equipment
- Chopping boards
- knives
- garlic crusher
- Large frying pan
- wooden spoon
- measuring spoons
- measuring jug
-
Ingredients
- 500 g Northern Ireland Farm Quality Assured chump steak
- 1 Red onion
- 1 Red pepper
- 1 Yellow pepper
- 250 g Mushrooms
- 2 Cloves garlic
- 1 x 15 ml (1 tbsp) Olive oil
- 1 x 15 ml (1 tsp) Chilli powder
- 1 x Reduced salt beef stock cube
- 250 ml Water
- 150 ml Reduced fat crème fraiche
- Black pepper
-
Method
- Peel and finely slice the onion.
- Remove the stalk and seeds from the peppers and finely slice.
- Clean and slice the mushrooms. Peel and crush the garlic.
- On a separate chopping board, thinly slice the steak. Remember to thoroughly wash your hands after handling raw meat.
- Heat the oil and fry the onion until soft. Stir in the sliced beef and cook until browned.
- Add the peppers, stir and fry for 5 minutes until they begin to soften.
- Add the mushrooms, stir and fry until golden. Stir in the garlic and chilli powder.
- Dissolve the beef stock cube in 250ml of boiling water.
- Add the stock, crème fraiche and black pepper to the meat mixture and stir.
- Bring to the boil and simmer for 20 minutes.
- Serve with wild rice
