SC Creamy Pepper Beef

 

 

 

 

 

 

 

 

 

SC Creamy Pepper Beef
Serves: 4-6

SC Creamy Pepper Beef

Ingredients:

  • 700g chuck steak or gravy beef
  • 1 large onion, roughly sliced
  • 1 stalk celery
  • 3 cloves garlic
  • 2 beef stock cubes
  • 1 teaspoon paprika
  • 1 teaspoon ground black peppercorns
  • 1/2 cup water
  • 3/4 cup natural yoghurt or sour cream

 

Method:

  • Place the chuck steak in the base of the slow cooker bowl in whole portions.
  • Evenly spread the onion and garlic over the top of the beef and place the whole celery stalk.
  • Place the stock cubes, paprika, peppercorns and water over the top off the beef.
  • Cook on LOW for 8 hours of HIGH for 4 hours.
  • Remove and discard the whole celery stalk.
  • Shred the meat slightly with a fork and stir through the natural yoghurt until well combined and heated.

 

Recipe Notes:

  • Picture shows the SC Creamy Pepper Beef served with mash potato and cauliflower & vegetable bake.
  • Any leftovers make for a delicious pie filling
  • To store covered in the fridge or a maximum of 3 days
  • This recipe is freezer friendly

 

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.