Instructions

Heathen pot on medium heat, add ghee.
Cook shallots (chopped) until tender, add beef, mustard and spices.
Fry until meat is cooked through. Add Passata and heavy cream and cook for 15 minutes.
Add bone broth, let boil for another 5 minutes.
Add cheddar, mix well until it is melted. Serve with sliced pickled cucumbers. Can be stored in a fridge up to 5 day.

This is a recipe by

Tatyana Zinchenko