- 2 tablespoons vegetable oil
- 1 cup sliced onion
- ½ teaspoon chopped garlic
- 1 pound (500 grams) lean ground beef
- 1 tablespoon Dijon mustard
- Salt and freshly ground pepper to taste
- Pinch cayenne
- 1 cup canned peeled tomatoes, chopped with their juice
- 1 cup beef broth
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 2 tablespoons HP sauce
- 4 ounces mushrooms, coarsely chopped (about 1½ cups)
- 1 cup frozen green peas
- 1 tablespoon chopped parsley
Add oil to a skillet on medium high heat. Stir in the onions and sauté until softened slightly, about 2 minutes.
Stir in the garlic and beef , season with salt and pepper and sauté for 2 minutes or until the meat loses its pink colour. Stir in the mustard and cayenne.
Add the tomatoes, stock, bay leaf, Worcestershire and HP Sauce.
Bring the mixture to a boil over high heat. Reduce heat to low, cover and simmer for 30 minutes. Stir in the mushrooms and peas and cook uncovered for 20 minutes longer, or until mixture is saucy. Add parsley and taste for seasoning adding, salt and pepper.
The ghost of Scotland's national poet will haunt a man for not suggesting "Scotch drink" with this hearty spread. And whisky – ideally with a splash of water or two ice cubes – would not be out of place. The malty richness, fruity overtones and smoky aroma of a lightly peated Scotch touch all bases for a home run. But if strong spirit seems too jarring, consider a malty Scottish brew, such as the excellent, moderately bitter Caledonia 80 or an oak-aged bottling from Innis & Gunn. Prefer wine? On the white side, an oaked chardonnay works for the mince, especially if it sits on a buttery mash. Red-wise, consider a syrah-based cuvee from southern France. Beppi Crosariol