Take...

750g minced topside steak
250g button mushrooms, halved or quartered
1 teaspoon diced marjoram leaves
1 medium onion, finely chopped
1 clove garlic, crushed
2 tablespoons oil
250ml (1 cup) dry red wine
125ml (½ cup) water
2 tablespoons tomato paste
2 small beef stock cubes, crumbled
1 tablespoon cornflour
2 tablespoons water, extra

then...

1 Heat oil in a large saucepan, add onion and garlic, stir over medium heat until onion is soft.

2 Add steak, stir over high heat until browned.

3 Stir in mushrooms, wine, water, tomato paste, stock cubes. Bring to boil; reduce heat, cover, add marjoram and simmer for about 20 minutes.

4 Blend cornflour with extra water and stir into sauce. Cook, stirring, for 2 minutes.

This recipe can be prepared a day ahead or it can be frozen for up to 1 month.