Beef with Gravy Mustard Mash

 

pre: 20 mins 
cook: 1 hour 20 mins

2 tsp vegetable oil                                                                                                                                                                                                                                                                                                                                  225 g/8 oz extra-lean stewing steak,
cut into 8 pieces
10 small shallots, peeled but left whole
1 garlic clove, crushed
1 tomato, chopped
100 g/3 1/2 oz mushrooms, finely sliced
150 ml/5 fl oz red wine
100 ml/3 1/2 fl oz chicken stock
bouquet garni
1 tsp cornflour
salt and pepper

Mustard Mash

2 floury potatoes, sliced
1 1/2 —2 tbsp skimmed milk, heated
1 tsp Dijon mustard, or to taste

 

1. Preheat the stove to Gas Mark 4/1800C/3500F.

2. Heat the oil in a flameproof casserole. Add the meat and shallots and cook over high heat, stirring, for 4-5 minutes, or until the meat is browned on all sides. Add the garlic, tomato, mushrooms, wine, stock and bouquet garni. Bring to a simmer, cover and place to the preheated oven to cook for 45-60 minutes, or until everything is tender.

3. Meanwhile, to make the mustard mash, place the potatoes in a saucepan of boiling water and simmer for 20 minutes, or until tender. Remove from the heat, drain well and return to the saucepan. Add the milk and mash well. Stir in the mustard and keep warm.

4. Use a slotted spoon to transfer the meat and vegetables from the casserole and transfer to a warmed serving dish. Cook the gravy on the hob over high heat until reduced by half. Reduce the heat, remove the bouquet garni and adjust the seasoning, adding salt and pepper if needed.

5. Combine the cornflour to a paste with a little cold water. Add to the gravy, stirring well, and bring back to a simmer. Pour the gravy over the meat and vegetables and serve with the mustard mash.