Mustard Beef with Mushrooms

Ingredients

• 455g (1lb) of extra lean ground beef
• 225g/8oz of fresh baby Portobello mushrooms (or chestnut mushrooms) – do not use frozen
• 2 red onions, sliced finely
• 3 cloves of garlic crushed
• 400ml of beef stock and 80ml for browning mushrooms/onions (480ml/2cups in total)
• 1 tablespoon of wholegrain mustard
• 1 tablespoon of arrowroot flour
• pinch of dried thyme
• 1 tablespoon of balsamic vinegar (good quality aged)
• 2 tablespoons of tomato puree (paste
• salt and pepper to season
• fresh chopped Italian parsley to serve

Instructions

1. Add the ground beef to a frying pan over a medium high heat, seasoned with salt and black pepper and fry until browned. Transfer to another dish and set aside.
2. Spray the frying pan with some spray oil.
3. Add the onions and garlic and cook until softened.
4. Add the mushrooms and a little bit of the stock at a time, and continue to cook until the onions and mushrooms get nice and caramelized. Don’t skip or rush this stage, caramelization is important and what adds depth to the sauce.
5. Return the mince to the pan, along with a sprinkling of thyme, tomato puree (paste), balsamic vinegar, mustard, remainder of stock and a good pinch of salt and pepper to season.
6. Mix the cornstarch with a couple of teaspoons of water and add this into the pan (it will thicken the sauce).
7. Bring to a boil and then reduce heat and simmer for approx 20mins
8. Serve topped with parsley and your choice of sides.
9. Enjoy!!