Mustard beef and mushrooms

1. Method

2. Spray a frying pan with non stick spray and brown the mince. Transfer to another dish and set aside.
Add the onions and garlic and little of the beef stock and cook until caramelised. Keep adding a little more stock if needed.
Add the mushrooms and another little bit of stock and cook until tender and stock has reduced.
Return the mince to the pan, along with a sprinkling of thyme, tomato puree, Dijon mustard, remainder of stock and salt and pepper to season.
Simmer on a low heat for approx 20mins, until the stock reduces and forms a nice sauce around the meat.
It is then ready to serve. I served mine with a Jacket Potato, Carrots, Peas, Sweet corn and some freshly steamed asparagus.