Ground Beef, with Greek Yoghurt dressed in Tarragon

5% fat ground (minced) beef from the local Co-op. First I fried a whole Spanish onion (julienned and diced) until it was caramelised. Then I added tomato puree, red pepper, and carrots, plus 100mls of water, and simmered these for about forty minutes, along with beef and vegetable stock.

During this time I browned the beef in a drizzle of olive oil, stirring frequently (in another pan). The heat was turned down after ten minutes (brown, not burn!) I added diced chestnut mushrooms after fifteen minutes.

After thirty minutes I added the beef (etc) to the Spanish onion salsa, and simmered under glass at a low heat for about an hour.

Served with Greek yoghurt dressed in a sprinkling of tarragon.