15 gms Dried Trompettes
1 brown onion diced
1 stalk celery diced
1 bay leaf
500 gms diced Topside Beef
1 1/2 tbs Seeded Mustard
1 1/2 cups beef stock
100 ml cream
1 1/2 tbs worcestershire sauce
sea salt and cracked black pepper
1 tsp arrowroot powder, or potato starch
1 tbs Chopped parsley leaves
100 gms sliced cornichons
200 gms button mushrooms halved
100 gms snow peas, strung and sliced
2 tbs olive oil

1. Preheat oven to 150 degrees celcius
2. Heat 1 cup of the beef stock to just below boiling and soak the trompettes for 20 mins Strain and reserve the liquid.
3. In a casserole dish seal the beef in small batches on a medium high heat and remove, season well
4. Sweat the onions and celery on a medium heat until soft stirring regularly to ensure even cooking
5. Add the beef and the button mushrooms, the strained trompettes and the bay leaf. Cook for another 2 mins
6. Add the mustard, cream and trompette stock. In a small bowl stir the arrowroot and the reserved beef stock to combine, make sure there is no lumps. Add this and the worcestershire to the casserole.
7. Bring to a simmer on the stove, place the lid on and place in oven for 90 mins or until the meat is tender.
8. Place the casserole on top of the stove add the sliced cornichons snow peas and parsley,adjust the seasoning and leave for a few mins to poach the snow peas and serve with mash potatoes, rice or pasta.
Gourmet options: Use Porcini Salt to replace sea salt Finish with truffle oil