100g Shallots or Leek, finely chopped
250g Mushrooms, sliced
15ml Olive Oil
600g Diced Beef
1 Beef Stock Cube in 100ml Boiling Water
1 tsp Dijon Mustard
1 tsp Dried Parsley
60g Soured Cream / Crème Fraîche
Heat the butter in a large pan or wok with a good fitting lid over a medium heat and add the onion & mushrooms. Fry for 2-3 minutes until soft.
Remove the veg from the pan and add the olive oil.
Turn the heat to high and add the beef. Fry for 2-3 minutes ensuring that all of the meat has turned brown.
Return the onions / mushrooms to the pan and add the beef stock, dijon mustard and parsley.
Heat until the stock begins to boil, reduce the heat to low and cover the pan with the lid.
Depending on the meat used, the dish will generally take between 1-2 hours to cook. The longer it is allowed to cook over a gentle heat, the more tender the meat will become. Check on the dish every 20-30 minutes to ensure it isn't drying out.
Season & add the soured cream when ready to serve.
In a slow cooker:
Follow steps 1-3 and then transfer the veg & meat to your slow cooker. Add the beef stock, mustard and parsley. Allow to cook for 6-8 hours on low or 3-4 hours on high. Season & add the soured cream when ready to serve.
Nutrition per serving
Calories 329, Carbs (net) 2.7 grams, Protein 35 grams, Fat 20.5 grams