Beef and Chestnut Mushroom Stew

Some leftover cooked silverside beef was the basis for this dish. Stir-fried for five minutes in olive oil, along with some julienned red onion,  and then I added a mixture of cornmeal, onion granules and water. Stirred together thoroughly. Simmered for half an hour.

Three quartered chestnut mushrooms were added. Cooked under glass for another half an hour, along with the addition of beef stock (an Oxo cube will do).

Served with black pepper and basmati rice, cooked for around twelve minutes. A tasty dish!