INGREDIENTS
1 1/2 kgs
beef
1/2 tsp
black pepper
4 tbsps
brandy
10 1/2 ozs
chestnut mushrooms
1 tbsp
cornflour
1/2 cup
double cream
1 small bunch
fresh parsley
4 cloves
garlic
3 tbsps
gluten free flour
1 large
onion
1/2 tsp
salt
1 l
stock
2 tbsps
tomato puree
2 tbsps
vegetable oil
1 tbsp
worcestershire sauce