Name: Beef and mushroom stew
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 375 gram (12 ounces) minced (ground) beef; 30 gram (1 ounce) butter; 250 gram (8 ounces) swiss brown mushrooms, sliced thickly; 2 flat mushrooms (160g), halved, sliced thickly; 2 clove garlic, crushed; 1/2 cup (125ml) dry red wine; 400 gram (13 ounces) canned diced tomatoes; 1 cup (250ml) beef stock; 1/4 cup fresh basil leaves; Polenta; 2 cup water; 1 cup milk; 3/4 cup polenta; 1/2 cup pouring cream

Ingredients

375 gram (12 ounces) minced (ground) beef

30 gram (1 ounce) butter

250 gram (8 ounces) swiss brown mushrooms, sliced thickly

2 flat mushrooms (160g), halved, sliced thickly

2 clove garlic, crushed

1/2 cup (125ml) dry red wine

400 gram (13 ounces) canned diced tomatoes

1 cup (250ml) beef stock

1/4 cup fresh basil leaves

Polenta

2 cup water

1 cup milk

3/4 cup polenta

1/2 cup pouring cream

Method

Beef and mushroom stew

1.Heat oiled large frying pan. Add beef; cook, stirring until browned. Remove from pan.

2.Melt butter in same pan. Add mushrooms and garlic; cook, stirring, until mushrooms soften.

3.Return beef to pan with wine; bring to the boil. Boil, uncovered, until liquid reduces by half.

4.Stir in undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, uncovered, about 40 minutes or until thickened slightly, season to taste.

5.Meanwhile, make creamy polenta.

6.Serve stew with polenta; sprinkle with basil.

Polenta

7.Bring the water and milk to the boil in medium saucepan; gradually stir in polenta. Cook, stirring, about 5 minutes or until polenta thickens slightly. Stir in cream; season to taste.

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