2 tablespoons oil
1 brown onion, sliced
3 cloves garlic, chopped
250g mushrooms, sliced
250g beef steak, sliced
1/2 cup beef stock
1 teaspoon whole grain mustard
270ml coconut cream
2 tablespoons tomato paste
Heat oil in a pan and saute onions and mushrooms over medium- low heat. Remove and set aside.
Fry beef over high heat for 3-5 minutes
Add stock, mustard, and the cooked onions and mushrooms.
Stir in coconut cream and tomato paste.
Cover the pan with a lid, simmer until tender and soft.
Serve over mashed potatoes or rice for an authentic dish or over egg noodles for the international version.
