In a bowl, combine the minced beef, 1 onion, garlic, breadcrumbs and herbs.
Form four oval shaped patties and leave them to set in the fridge for 20 minutes.
In a sauté pan, over medium heat, drizzle the oil and add the beef patties.
Cook for five minutes on each side. Remove from the pan and set aside.
In the same pan, add the butter with the mushrooms and rest of the onion.
Cook on medium heat for about 3 – 4 minutes or until lightly coloured.
If using the flour, Sprinkle over the vegetables and cook the flour for 45-60 seconds.
Slowly stir in the wholegrain mustard and pour in the beef stock and cream.
Season with salt and pepper and return the beef patties to the pan.
Simmer for 2-4 minutes over low heat to reduce the sauce and ensure the beef patties are cooked through.
Serve over mashed potatoes laced with peas and some buttered diced turnip and a sprinkle of fresh herbs.
