Method:

• Cook the rice as per packet instructions.
• Season the meat with salt and pepper, add 2 tbsp extra virgin olive oil and 1 clove garlic minced.
• Marinate the meat with the seasoning if possibly for 20 minutes and allow the meat to come to room temperature before frying in a hot pan then set it aside rightly covered in foil.
• Pan fry the onions in the Connacht Gold Pure Irish butter on medium heat for 5 minute.
• Add the garlic and mushrooms to the softened onions and cook for 3-4 minutes until golden.
• Return the meat to the pan with the vegetables and add the wine, simmer to reduce almost completely.
• Shake in the flour and mix through ingredients.
• Add the mustard and tomato puree.
• Add the stock and bring everything to a simmer.
• Pour in the Connacht Gold fresh cream and allow to simmer for 5-10 minutes, the sauce will reduce to a glossy finish.
• Garnish with parsley, taste and season well with salt and pepper.
• Finish with a squeeze of lemon.
• Serve with cooked rice or mash!