Tender beef, earthy mushrooms and moreish lentils will have you coming back for more.
400g button mushrooms
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
2 large carrots
3 rosemary stalks
1 bay leaf
2 tbsp balsamic vinegar
2 tbsp tomato paste
1 can chopped tomatoes
400ml beef stock or water
400g can green lentils
1 Heat a tbsp of olive oil in a large frying pan over a high heat and brown the beef, remove from the pan with a slotted spoon and set aside.
2 Add another tbsp of olive oil and the mushrooms and cook until crispy and browned on the outside.
3 Reduce the heat and add the onions, garlic, carrots, bay and rosemary. Cook until the onions have softened, about 10 mins.
4 Turn the heat up and add the balsamic, tomato paste and chopped tomatoes. Cook for a couple of minutes before adding lentils, stock and returning meat to the pan. Season. Bring to boil, then reduce to simmer for 10 minutes
5 Check for seasoning and serve.
Recipe by www.justaddmushrooms.com