top of page

My 15 min Paprika Beef Casserole

When the weather is getting cooler and salads don't cut it, try this paprika beef casserole. You don't have to slow cook and it's ready in 15 minutes! So grab some steak from the freezer and use the veg you have in your fridge - You can use broccoli, capsicum and potato if you prefer otherwise try my Fodmap friendly, gluten free and healthy version, the whole family will love and it's suitable to freeze for emergency Monday night dinners or lunch leftovers.

Ingredients: serves 4

Olive Oil

250g button mushrooms halved

1 teaspoon wholegrain mustard

500g lean rump steak or porterhouse trimmed of fat and cubed

1 tbs Paprika

1 x 400g no added salt chopped tomatoes

1 zucchini sliced

1 carrot diced

100g baby spinach

2 x 250g brown rice microwaveable pouches

1/4 cup chopped parsley

Onion and garlic can be added to taste (optional)


1. Heat oil in sauce pan

2. Toss beef in paprika to coat well and brown the beef lightly in the saucepan for 2-3 mins

3. Add mushrooms to beef and cook until golden then add the tomatoes, mushroom, carrot, zucchini and mustard and 1/2 cup water. Bring to the boil and cook simmering uncovered for 5 minutes. If the sauce doesn't thicken add a little cornflour dissolved in cold water before adding

4. Heat rice in microwave as per instructions on packet and add parsley to garnish



Lifestylist Health & Fitness

bottom of page