Gently fry Group 1 in saucepan. Add Group 2 and bring to the boil until beef is tender. Do not over cook. Replace liquid lost during cooking process. Bring back to heat. Mix Group 3 into a slurry and add Group 4. Thicken cooked beef with prepared slurry and cook through for a further 2-3 minutes. Cool filling down place in refrigerator until required.
Extra seasoning can be added to suit your flavour profile.