Mandys Beef Mushroom
Cooking time : 2 hours (stovetop or oven)
Preparation time: 30 minutes
Serves : 4 people approx
1kg of Rump Steaks chopped up without the fatty parts
1 onion diced
1 garlic clove chopped fine
Olive oil ( i used the Bertoli Oregano olive oil)
Flour, salt and pepper
2/3 cup Beef stock (Moredough Kitchens beef used in this receipe)
small splash of wine (dry white)
300g Whole Mushrooms
1 cup of tomatoes chopped (i have used Barilla basilico)
teaspoon of mustard (Djon)
Handful of Oregano tips from garden roughly chopped
Pinch of cayenne pepper
2 Bay leaves
Place the beef into a container and pour some flour, salt and pepper over the meat and mix it up to cover meat. Add a little olive oil to a deep pot for the stove and cook this meat mix until its nice and brown.
In a separate pot add some olive oil and the onion and mushrooms and cook for around 8 minutes. Add garlic clove to mixture and mix. Add a pinch of cayenne pepper (or you can use paprika)
When onions nice and clear and mushrooms brown add a splash of wine. Then add your beef, the stock, tomatoes, mustard, bay leaves and oregano. Simmer for around 2 hours or you can put this in oven and cook it same time so the meat is really tender.
You can eat it with a side dish of rice or pasta whatever you have in the cupboard.
This dish can be let to cool and put in the fridge and eaten the next two days as its perfect for preparing for work days and takes only 30 minutes on 180 degrees in oven covered to heat up.