Mustard Beef with Mushrooms

Ingredients:

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

Optional additions:

• 1/4 cup chopped green onions
• 1/4 cup sour cream
• 1/4 teaspoon red pepper flakes

Instructions:

1. Brown beef: Add ground beef to a frying pan over medium-high heat. Season with salt and pepper and fry until browned. Transfer to another dish and set aside.
2. Sauté onions and garlic: Spray the frying pan with some spray oil. Add onions and garlic and cook until softened.
3. Cook mushrooms: Add mushrooms and a little bit of stock at a time. Continue to cook until onions and mushrooms are caramelized. This stage is important for adding depth to the sauce.
4. Return beef and add seasonings: Return mince to the pan, along with thyme, tomato puree, balsamic vinegar, mustard, remaining stock, and salt and pepper.
5. Thicken sauce: Mix cornstarch with a couple of teaspoons of water and add to the pan to thicken the sauce.
6. Simmer: Bring to a boil, then reduce heat and simmer for approximately 20 minutes.
7. Serve: Serve topped with parsley and your choice of sides.

Optional additions:

• For extra flavor: Add chopped green onions or red pepper flakes.
• For a richer texture: Add a dollop of sour cream.
• For a spicier kick: Increase the amount of red pepper flakes.

Enjoy your delicious Beef Stroganoff!