1 jar of roasted red peppers in oil, drained and blitzed
2 beef stock cubes, crumbled
2 tbsp tomato puree
2 tsp paprika
1 tsp caraway seeds
6 bay leaves
Salt and pepper
3 tbsp finely chopped fresh parsley
Half a savoy cabbage
Spray some Fry Light in a frying pan and add the finely chooped onion, crushed garlic and frying steak until browned
Transfer to the slow cooker with the mushrooms, red peppers, stock cubes, tomato puree, paprika, caraway seeds, bay leaves, salt and pepper. Leave to slow cook for as long as you like, 2 hours minimum for the beef to become tender.
5 minutes before serving add the freshly chopped parsley.
Serve with spaghetti, cabbage, carrot and a drizzle of natural yoghurt