Lots of you requested more healthy slow cooker recipes! This dinner is so tasty, quick and easy to prep - I think it’ll be a real winner! And if you use reduced fat creme fraîche, it cuts the calories but you still get the lovely creamy texture!
Jill Stewart (@jillbakes_)
INGREDIENTS…
Serves 4
1 tsp black peppercorns, crushed
500g rump steak, in strips
1 onion, sliced
1 heaped tsp Dijon mustard
1/2 tsp mustard powder
1 tsp onion granules
1/2 tsp dried parsley
1/2 tsp oregano
3 beef stock pots dissolved in 350ml boiling water
1 tsp Worcestershire sauce
2 tsp cornflour
250g penne pasta
2 peppers, sliced
250g punnet mushrooms, sliced
350ml boiling water
6 tbsp reduced fat creme fraiche (or 125 ml
double cream)
INSTRUCTIONS…
Crush the peppercorns in a pestle and mortar or in a plastic bag with a rolling pin.
Add the crushed peppercorns, beef, onion, mustards, herbs, stock, Worcestershire sauce and cornflour into the slow cooker.
Cook on low for 4-5 hours or 2-3 hours on high.
Add the pasta, peppers, mushrooms and boiling water. Cook for a further 45 minutes.
Add the creme fraiche/cream and stir through.
Warm through for a few minutes, then serve.
MEET JILL STEWART…
Jill Stewart, from Portglenone, is a true Foodie who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.
Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with over 57,000 followers, a lot of people are enjoying Jill’s food journey.
The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.
Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.
CLICK HERE to head over to INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!