We slow cook diced top rump in red wine until really tender.
We sweat chopped onions and garlic in butter and thyme until soft. Then we add a little bit of flour and slowly pour in the wine from the beef, we let this bubble away until we have an intense sauce. Chestnut mushrooms and diced parsnips are roasted through the oven and popped into the sauce.
Finally, we stir through lots of rich, creamy stilton that gives the sauce a silky glossy look.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).