Lingon and Beef 'Gryta'

Beef 'Gryta'

Serves: 3 portions

Ingredients

• 2 sirloin steaks, cut into strips ( this is the best beef! )

• 1tbsp olive oil and a small knob of butter

• 1 red onion, diced

• 2 cloves garlic, minced

• 100g button mushrooms, sliced ( or chanterelles if you can get hold of them! )

• 2 sprigs rosemary

• 2 bay leaves

• 150ml single cream ( I used 100ml cream and 50ml almond milk )

• 1 beef stock cube

• 1/4c red wine

• 2 tsp soy sauce

• 1/4c lingon jam

• black pepper, to taste

• rice or potatoes, to serve

Method

- Over a medium high heat, heat the oil and butter in a good sized frying pan. Add the garlic, onion, rosemary and bay leaves. Once fragrant add in the mushrooms and stir.

- Add beef and cook until browned all over. Pour in the wine and reduce it for 5 minutes. Then add the stock cube, soy sauce and black pepper, to taste.

- Add a splash of water and cover. Simmer for a further 15 minutes

- After 15 minutes, add in the cream and remove the bay leaves. Stir and allow to simmer until the cream is warmed through. Add in the lingo jam.

It's up to you after this point how long you cook the stew. The longer, the richer and tastier but you can serve it from now.

- Cook or heat up some rice and serve.