Made this tonight and it turned out to be very tasty, if a little bit on the salty side. Could perhaps try it with one less stock cube to combat this next time!
Serve with Cauli mash (or not - I just had mine with fine green beans so I could save some carbs for some Lindt 85% chocolate!)
1 tablespoon oil (for frying meat - optional)
200g leeks, chopped
100g shallots, chopped
500g very lean beef mince (or lamb)
100g Chestnut mushrooms, chopped
3 Knorr Beef stock cubes
15g garlic (approx 4 cloves) finely chopped
5g fresh ginger, chopped (level teaspoon)
15g Tomato puree (approx tablespoon)
10g hot mustard (heaped teaspoon)
1g Splenda (2 level teaspoons)
Fry off the mince with the garlic and ginger (if not using very lean meat, you may need to remove some of the excess oil, in which case do this before adding the garlic and ginger). Crumble in the stock cubes, add the water, and then just chuck in the rest of the ingredients. Simmer uncovered, on a medium heat, for about 15 minutes or until vegetables are soft. And bob's your uncle!
Using the dietary information on the side of the packets, the recipe (without cauli mash) works out at an approx. total of:
(Approx. total weight is 1kg, possibly 1.1kg)
(sodium - as per 3 stocks cubes: check your packet)
A 250g serving (which is very generous) would therefore work out at around 5.75g of carbs.
Let me know what you think!