Sauce Ingredients:
2 cups cooked tomato puree
¼ cup butter
¼ cup Hot Vindaloo seasoning

• Add tomato puree and Hot Vindaloo seasoning to a deep pan and bring to a boil.
• Let simmer on medium-high for about 5 minutes, stirring often.
• Reduce temperature to medium and add butter.
• Let simmer until a creamy textured sauce is achieved.

Dish Ingredients:
6-8 oz cubed beef
2 shallots, diced
2 portobello mushrooms
2 cups Hot Vindaloo sauce

• Coat a deep pan with cooking oil and sear beef on medium-high until browned on all sides, about 5 minutes.
• Add chopped shallots and portobello mushrooms, rendering them down for 2-5 minutes on medium heat.
• Add Hot Vindaloo sauce, reduce temperature to medium-low and simmer for about 10 minutes, stirring often.
• Remove from pan, garnish with your favourite fresh herb and chilli.