Oh yummy! I’m still trying to look for alternative healthier options to my meals and this recipe I came across on Eating well website. A few tweeks to suit our own tastes and voila it was super tasty and quite filling too.
400 g Scottish Steak (cubed)
1 red onion – cut into wedges
1 clove garlic – minced
400ml Beef Stock
1/2 cup of Red wine
70g sugar snap peas
1 red pepper – sliced about 0.5cm thick
8 cherry tomatoes – halved
Cornflour to thick sauce – I used about 2 tbsps
1 tbsp tomato paste
Salt & pepper to taste
80-100g pasta (I used wholewheat as a healthier option)
- Heat a little oil in a large pan, add in the steak and brown, season with salt & pepper. Remove with a slotted spoon once browned all over.
- Fry the onions and red peppers with the garlic and tomato paste.
- Add back to the pan the steak, red wine & beef stock bring to the boil then reduce to a very low simmer and slow cook with lid on for about 4-5 hours.
- Just before serving cook your pasta as per packet instructions, drain then add the the pan along with the sugar snap peas and cherry tomatoes. Cook for a further 5 minutes.
- If sauce is still watery, make up your cornflour and stir in until you achieve the desired thickness of sauce.
- Season some more and serve.
It was snowing outside and got down to -2 deg here at home in central Scotland and I was desperate for some warm home cooked Sunday Food (by Sunday food, I mean Hearty). I had sausages, winter veg and some harissa paste I needed to use, so this was my Sunday Meal and it didn’t half warm me up too. Happy Sunday!
The thing I loved about this was, it is a 1 pot wonder, chuck everything in 1 pot and cook, not only is it easier but it saves my boyfriend on the washing up…lol! We have a nice little agreement, I cook, he cleans……think I got the better deal! lol!
5 Scottish Beef Sausages (I used Beef, but you could use pork also if preferred)
1/2 White onion – sliced into wedges
1/2 Red onion – sliced into wedges
1 Parsnip – peeled and halved lengthways, then halved again (about 10cm length)
2 Carrots – peeled and halved lengthways, then halved again (about 10cm length)
1 Medium Sweet Potato – peeled and cut into cubes about 2cm sq.
1 Clove Garlic
1 tbsp olive oil
1 tbsp tomato puree
1 tbsp harissa paste
3/4 pint hot vegetable stock
250g Tin of Chickpeas
250g Tin Tomatoes
Black pepper to season
Fresh Coriander to serve
- Firstly prepare your vegetables.
- Heat oil in a pan and brown the sausages then place to the side.
- In the remaining oil fry the onions until browned and soft.
- Add in the garlic, tomato puree and harissa paste and cook for about 1 min.
- Add in the sweet potatoes, parsnip, carrots and sausages, pour over the stock and season. Bring to the boil then cover and simmer for about 30 minutes until vegetables are tender.
- Add in tin tomatoes and chickpeas and warm through for about 5 minutes
- Remove from heat and plate up, sprinkling some chopped coriander on top.
Sausage and Root Veg one pot delight
Servings Per Recipe: 2
Amount Per Serving
- Total Fat: 25.9 g
- Saturated Fat: 5.6 g
- Trans Fat: 0.6 g
- Cholesterol: 19.9 mg
- Sodium: 1217.4 mg
- Total Carbs: 123.3 g
- Dietary Fiber: 31.3 g
- Sugars: 31.8 g
- Protein: 32.6 g
As I am now on my countdown to my weeks holiday in the sun I am now on the healthy low fat, low calorie options. The one thing I don’t want to do is compromise on flavour, this recipe is BIG on flavour but so low calorie it’s great.
Serves 2 Approx 240 cals, 7g fat, (1.5g saturated), 16g carbs
250g Scottish Stewing Steak
1 red onion, cut into wedges
1 garlic clove, chopped
sprig of thyme or parsley
1 bouquet garni
3 carrots cut in half and sliced chunky
250ml beef stock
1 tbsp sundried tomato paste
1 tbsp balsamic vinegar
1 tbsp gravy granules
1. Preheat oven to 180 deg.
2. Brown steak cubes in a non stick pan until browned. (Save juices and add to stock for extra flavour)
3. Meanwhile add onion, carrots, garlic, herbs, tomato paste, vinegar and then add the steak to a casserole dish mix together.
4. Pour in the stock and sprinkle gravy granules push in the bouquet garni, cover and put in oven for approx 1.5-2hrs or until meat is tender.
5. Serve with your choice of sides. Yum!