Mustard Beef with Mushrooms

• Gluten free

• Meat

  • 400 g Ground beef, lean

• Produce

  • 225 g Baby portobello mushrooms
  • 2 cloves Garlic
  • 1 Italian parsley to serve, fresh
  • 2 Red onions
  • 1 sprinkling Thyme

• Canned Goods

  • 480 ml Beef broth/stock
  • 2 tbsp Tomato puree

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tbsp Wholegrain mustard

• Baking & Spices

  • 1 tbsp Arrowroot flour
  • 1 Salt and pepper to season

Found on slimmingeats.com

Description

Ingredients

• 400g/14oz of extra lean ground beef
• 225g/8oz of baby Portobello mushrooms (or chestnut mushrooms)
• 2 red onions, sliced finely
• 2 cloves of garlic crushed
• 480ml/2 cups of beef broth/stock
• 1 tablespoon of wholegrain mustard (1.5 syns)
• 1 tablespoon of arrowroot flour (or cornstarch or tapioca flour) (1.5 syns)
• sprinkling of thyme
• 1 tbs of balsamic vinegar
• 2 tbs of tomato puree
• salt and pepper to season
• fresh chopped Italian parsley to serve

Directions

• Add the ground beef to a frying pan over a medium heat and brown. Transfer to another dish and set aside.
• Spray the frying pan with some spray oil.
• Add the onions and garlic and cook until softened.
• Add the mushrooms and a little bit of beef stock, and continue to cook until the onions and mushrooms get nice and caramlized. Keep adding a little more stock if needed.
• Return the mince to the pan, along with a sprinkling of thyme, tomato puree, mustard, remainder of stock and salt and pepper to season.
• Mix the cornstarch with a couple of teaspoons of water and add this into the pan (it will thicken the sauce).
• Bring to a boil and then reduce heat and simmer for approx 20mins
• Serve topped with parsley and your choice of sides.
• Enjoy!!

Nutrition