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Rich Beef and Mushroom Stew

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 1 onion, cut in wedges
  • 30ml sunflower oil
  • 1 clove garlic, crushed
  • 500g rump steak, cut in cubes
  • 45ml cake flour
  • 5ml salt
  • 3ml coarsely black pepper, ground
  • 150g baby mushrooms, whole
  • 500ml water
  • 1 KNORR Beef Stock Pot
  • 1ml Robertsons Thyme
  • 1ml Robertsons Sage
  • 25ml fresh parsley, chopped
  • 1 Heat the oil, and fry the onion and garlic until soft.
  • 2 Dust the meat cubes in the flour, salt and pepper, add to the pot and lightly brown.
  • 3 Add the mushrooms and fry for 2 minutes.
  • 4 Add the water, KNORR Beef Stock Pot, sage and thyme and simmer on medium heat for 45 mins.
  • 5 Stir in the chopped parsley.