Beef With Gravy & Mustard Mash
Recipe: #28963
January 31, 2018
Categories: Stewing Beef, Potatoes, Gluten-Free, No Eggs, Wine, Fresh Tomatoes, Kosher Meat, Beef Dinner, more
"Based on a recipe from a cook book that the DH gave me for my birthday with some changes to suit our tastes."
Ingredients
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- FOR MUSTARD MASH
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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 by Step Method
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
No special items needed.