Peel the shallots.
Heat a large pan sprayed with low calorie cooking spray, add the shallots and fry for 5 minutes until browned.
Transfer to a plate and set aside.
Slice the carrots, place in the pan with the steak, tomato purée, bouquet garni and 800ml pints water.
Cover and simmer for 1½ hours.
alve the mushrooms, add to the pan with the shallots and simmer for a further 20 minutes. Sprinkle over the gravy granules and stir until thickened.
Season to taste, sprinkle with parsley and serve.
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