SERVES 6
PER SERVING
305 CALORIES
9.9G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 45 MINUTES
900g lean diced beef
1 medium red onion, finely chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh mixed herbs (e.g. oregano, chives, parsley)
225g mushrooms, cut in quarters
600ml water
2 tablespoons low-fat gravy granules
freshly ground black pepper
for the topping
115g fresh breadcrumbs
2 tablespoons chopped fresh parsley
1 tablespoon horseradish sauce
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Preheat a non-stick pan. Trim away any traces of fat from the beef, then season the beef with salt and black pepper. Add to the hot pan and seal the meat on all sides.
3 Add the onion, garlic and cook quickly over a high heat to soften. Stir in the herbs and mushrooms, then pour in the water. Bring to the boil, then reduce the heat to a simmer.
4 Stir in the gravy granules, and continue to simmer gently for 20–30 minutes until the beef is tender.
5 Meanwhile, for the topping, sprinkle the breadcrumbs on to a baking tray, and place in the oven for 10–15 minutes until well toasted.
6 Place the toasted breadcrumbs in a mixing bowl, add the chopped parsley and mix in the horseradish sauce.
7 Place the beef in the bottom of an ovenproof dish and scatter the crumble on top. Bake in the oven for 10 minutes.
TIP This crunchy topping is a good way of using up stale bread and can be used on fish or chicken dishes
