Creamy Mushroom Beef Mince
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
A quick, comforting weeknight winner. Rich, creamy, and full of mushroom depth thanks to Magic Mushie Dust. Pile it over mash, fold it through pasta, or eat it straight from the pan.
Ingredients
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1 onion, finely diced
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1 tablespoon butter
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1 clove garlic, grated
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450g beef mince
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1 tablespoon Magic Mushie Dust
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2 cups mushrooms, sliced
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1 tablespoon Worcestershire sauce
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1 teaspoon Man Rub (or paprika)
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1 tablespoon tomato paste
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1 cup Stock Market (or beef stock)
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1 teaspoon Sgt. Pepper
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½ cup sour cream
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2 tablespoons parsley, finely chopped
To serve
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Mashed potato, pasta, or just as is
Directions
Heat a medium pan over medium-high heat and melt the butter. Add the diced onion and cook until softened and translucent. Grate in the garlic and cook for another 30 seconds until fragrant.
Add the beef mince and break it up with a wooden spoon. Cook until well browned and fully cooked through.
Stir in the Magic Mushie Dust, then add the sliced mushrooms, Worcestershire sauce, and Man Rub. Cook until the mushrooms have softened and released their liquid.
Stir in the tomato paste until well combined.
Pour in the stock, stirring as you go, and let the mixture simmer for 4–5 minutes until slightly thickened.
Add the Sgt Pepper and sour cream, stirring until smooth and heated through.
Remove from the heat and fold through the fresh parsley.
Serve warm over mash, pasta, or eat as-is.
