Mustard Beef with Mushrooms

Ingredients

• 455g (1lb) extra lean ground beef
• 225g (8oz) fresh baby Portobello mushrooms (or chestnut mushrooms)
• 2 red onions, finely sliced
• 3 cloves garlic, crushed
• 400ml beef stock, plus 80ml for browning (total 480ml/2 cups)
• 1 tablespoon wholegrain mustard
• 1 tablespoon arrowroot flour
• Pinch dried thyme
• 1 tablespoon balsamic vinegar (good quality aged)
• 2 tablespoons tomato puree (paste)
• Salt and pepper to taste
• Fresh chopped Italian parsley to serve

Instructions

1. Brown the Beef: Heat a frying pan over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned. Transfer the beef to another dish and set aside.

2. Cook Onions and Garlic: Spray the pan with a little oil. Add the sliced onions and crushed garlic, cooking until softened.

3. Caramelize Mushrooms: Add the mushrooms to the pan with a bit of the beef stock. Continue cooking, adding more stock as needed, until the onions and mushrooms are caramelized. This step is crucial for developing flavor.

4. Combine Ingredients: Return the browned beef to the pan. Add thyme, tomato puree, balsamic vinegar, mustard, the remaining stock, and season with salt and pepper. Stir well.

5. Thicken the Sauce: Mix the arrowroot flour with a couple of teaspoons of water to make a slurry. Add this to the pan to thicken the sauce.

6. Simmer: Bring to a boil, then reduce heat and simmer for about 20 minutes.

7. Serve: Top with fresh chopped Italian parsley and serve with your choice of sides.