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Creamy peppered beef

  • Serves 4
  • 45 mins


500g Northern Ireland Farm Quality Assured chump steak

1 red onion

1 red pepper

1 yellow pepper

250g mushrooms

2 cloves garlic

1 x 15ml spoon (1 tbsp) olive oil

1 x 5ml spoon (1 tsp) chilli powder

1 x reduced salt beef stock cube

250ml water

150ml reduced fat crème fraiche

Black pepper


Chopping boards, knives, garlic crusher, large frying pan, wooden spoon, measuring spoons, measuring jug.


  1. Peel and finely slice the onion.
  2. Remove the stalk and seeds from the peppers and finely slice.
  3. Clean and slice the mushrooms. Peel and crush the garlic.
  4. On a separate chopping board, thinly slice the steak.  Remember to thoroughly wash your hands after handling raw meat.
  5. Heat the oil and fry the onion until soft.  Stir in the sliced beef and cook until browned. 
  6. Add the peppers, stir and fry for 5 minutes until they begin to soften.
  7. Add the mushrooms, stir and fry until golden.  Stir in the garlic and chilli powder.
  8. Dissolve the beef stock cube in 250ml of boiling water.
  9. Add the stock, crème fraiche and black pepper to the meat mixture and stir.
  10. Bring to the boil and simmer for 20 minutes.
  11. Serve with wild rice.

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