Beef With Gravy & Mustard Mash
Created by ImPat on January 31, 2018
- Servings: 2
- Prep Time: 20m
- Cook Time: 80m
- Recipe #28963
Ingredients
- 2 teaspoons oil (vegetable oil)
- 350 grams stewing beef (extra lean stewing steak, I used gravy beef cut into bite size pieces)
- 175 grams shallots (peeled but left whole, 1 shallot)
- 1 garlic clove, minced
- 1 tomato, whole (large tomato, chopped, I used cherry tomatoes as we have an abundance of them at the moment)
- 100 grams mushrooms, finely sliced
- 150 ml red wine
- 100 ml chicken stock
- Boquet garni (I used bay leaf, basil and parsley and tied with kitchen string)
- 1 teaspoon cornflour
- Salt to taste
- Pepper to taste
- FOR MUSTARD MASH
- 325 grams potatoes (2 floury potatoes)
- 1 1/2 to 2 tablespoons fat-free milk (heated)
- 1 teaspoon Dijon mustard (or to taste)
How to Make
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Step 1: Preheat the oven to 180C.
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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.
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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.
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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.
How to Make
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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.
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Step 6: Use a slotted spoon to remove the meat and vegetables from the casserole and transfer to a warmed serving dish.
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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.
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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.
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Step 9: Pour the gravy over the meat and vegetables and serve with the mustard mash (I also served it with some steamed broccolinni.