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Mustard Beef and Mushrooms
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Portions: 4
Ingredients
- 700g Diced Beef Chuck
- 50g Olive Oil
- 25g Plain Flour
- 2g Salt
- 2g Coarse Ground Peppercorns
- 50g Worcester Sauce
- 200g Tomato Puree
- 10g Fresh Garlic (chopped)
- 250g Red Wine
- 200g White Onions (cut into 20mm dice)
- 10g English Mustard
- 750g Water
- 20g Beef Stock Paste
- 300g Mixed Mushrooms (sliced)
- 10g Flat Leaf Parsley (chopped)
- 5g Fresh Thyme (chopped)
Method
- Marinade the beef overnight in the red wine, fresh thyme, garlic, mustard and Worcester sauce.
- In the base of a heavy bottomed saucepan, place the olive oil. Remove the meat from the marinade.
- Seal in the pre-heated pan until the meat is coloured on all sides. Add the onions and sauté for a further 2 minutes.
- Add the flour and then stir until the meat is evenly coated. Add the tomato puree and cook out for about 2 minutes.
- Add the liquor from the marinade and then add enough water stirring continuously until you have a sauce-like consistency. Leave on a low heat and cook until the beef is tender and cooked through.
- Add a little oil to a pan and then sauté the mushrooms until they soften but maintain their shape. Toss in the chopped flat leaf parsley.
- Fold them into the cooked beef mix.