Beef With Aubergine & Mushroom

Beef With Aubergine and Mushroom

Beef With Aubergine and Mushroom

Not a lot to say about this dish, really.

In the same way you might stand on a busy street corner in a new city, before pointing in a boldly go manner and confidently exclaiming to your significant others “I think the hotel’s over there somewhere..” I was aiming for a vaguely “Mediterranean” feel here.

Mrs. Paleovirtus had been feeling a bit under the weather, and her idea of comfort food had been “red meat and aubergines“. Fair enough.

I had some mushrooms to use up, so in they went. Likewise the alcohol free red wine.

Paprika, Herbes, bay leaves, yada yada yada.

Bada boom bada bing. Dinner is served.

This would eat really well with a righteous cargo of zoodles, but on this particular occasion we ate it with nothing more fancy than steamed cauliflower.

Beef With Aubergine & Mushroom


  • 900g ground / minced beef
  • 2 medium aubergines / eggplants, chopped
  • 300g closed cap mushrooms, wiped, trimmed, and chopped
  • 2 onions, finely chopped
  • about ½ a bottle of alcohol free red wine – see Notes
  • 6 cloves of garlic, minced
  • 2 large bay leaves
  • 2 tsp Herbes de Provence
  • 2 tbsp mild paprika
  • 3 tbsp tomato purée
  • olive oil
  • salt and freshly ground black pepper


  • Heat 4 tbsp of olive oil over medium heat in a large, lidded, non-stick pan. Add the onions, and stir fry for 5 minutes or so, or until soft.
  • Add the garlic, paprika, and Herbes de Provence. Stir well, and continue to stir fry for a further 3 minutes.
  • Add the aubergine, and season well with salt and freshly ground black pepper to taste. Stir well, and continue to stir fry until the aubergine has taken on a bit of colour, about 3 minutes or so.
  • Add the beef, and combine well with the contents of the pan. Continue to stir-fry until the meat has lost its raw, pink colour – about 5 minutes or so.
  • Add the chopped mushrooms. Stir well.
  • Add the wine. Stir well. Add the tomato purée and bay leaves. Stir well.
  • Bring the pan up to a low simmer. Cover, and cook for 20 minutes, stirring regularly.
  • Remove the lid from the pan, raise the heat to medium, and cook for a further 5 minutes or so, to allow any excess liquid to cook off.
  • Remove the pan from the heat. Serve.


According to your preference, the alcohol free red wine could be replaced by ordinary red wine, or even an unsweetened red grape juice.


7 thoughts on “Beef With Aubergine & Mushroom

  1. Pingback: Out Like A Lion | PALEOVIRTUS

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