Beef With Gravy & Mustard Mash

2
Servings
20m
Prep Time
80m
Cook Time
1h 40m
Ready In


"Based on a recipe from a cook book that the DH gave me for my birthday with some changes to suit our tastes."

Original recipe yields 2 servings
OK
  • FOR MUSTARD MASH

Nutritional

  • Serving Size: 1 (756.7 g)
  • Calories 953.5
  • Total Fat - 48.3 g
  • Saturated Fat - 21.8 g
  • Cholesterol - 367.5 mg
  • Sodium - 783.5 mg
  • Total Carbohydrate - 91.9 g
  • Dietary Fiber - 15.9 g
  • Sugars - 14.4 g
  • Protein - 42 g
  • Calcium - 987.9 mg
  • Iron - 14.7 mg
  • Vitamin C - 39.1 mg
  • Thiamin - 0.7 mg

Step 1

Preheat the oven to 180C.

Step 2

Heat the oil in a flameproof casserole and add the meat and shallots and cook over high heat, stirring for 4 to 5 minutes or until the meat is browned on all sides.

Step 3

Add the garlic, tomato, mushrooms, wine, stock and bouquet garni and bring to a simmer, cover and transfer to the preheated oven to cook for 45 to 60 minutes, or until everything is tender.

Step 4

Meanwhile to make the mustard mash, place the potatoes in a saucepan of boiling water and simmer for about 30 minutes or until just tender.

Step 5

Remove from the heat, drain well and return to the saucepan and add the milk and mash well and then stir in the mustard and keep warm.

Step 6

Use a slotted spoon to remove the meat and vegetables from the casserole and transfer to a warmed serving dish.

Step 7

Cook the gravy on the stove over a high heat until reduced by half and then reduce the heat, remove the bouquet garni and adjust the seasoning, adding salt and pepper if needed.

Step 8

Mix the cornflour to a paste with a little water and add to the gravy, stirring well and ring back to a simmer.

Step 9

Pour the gravy over the meat and vegetables and serve with the mustard mash (I also served it with some steamed broccolinni.

Tips & Variations


No special items needed.

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