Weight Watchers Recipes
Mustard Beef with Mushrooms
![mustard beef mushrooms 19](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/02/mustard-beef-mushrooms-19.jpg?resize=780%2C470&ssl=1)
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
- 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.
- Spray the frying pan with some spray oil.
- Add the onions and garlic and cook until softened.
- 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.
- 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.
- Mix the cornstarch with a couple of teaspoons of water and add this into the pan (it will thicken the sauce).
- Bring to a boil and then reduce heat and simmer for approx 20mins
- Serve topped with parsley and your choice of sides.
- Enjoy!!