This is my version of an old classic for great flavour on a budget!
- 500 g minced beef
- 1 garlic clove chopped
- 2 onions chopped ( 1+1)
- 4 tbsp breadcrumbs
- 1 tsp mixed herbs
- 1 tbsp oil
- 200 g button mushrooms sliced
- 2 tbsp plain flour optional
- 1 tbsp wholegrain mustard
- 500 ml beef stock
- 100 ml cream
- 8 tbsp mash potatoes warmed
- 2 tbsp fresh parsley chopped
- Salt and pepper to taste
- 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 and a sprinkle of fresh herbs.