Cream, Garlic and Mustard Sauce

This was a real quickie, and I'm fantasizing that I invented it. It's delicious.

You'll need;

70ml cream
1/2 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 good-quality beef stock cube

After cooking the meat of your choice (we had Kangaroo), deglaze the pan with a couple of tablespoons water. Add the cream, garlic and stock. The mustard is quite salty, so don't be tempted to add too much salt. Unless you're an ancient Roman whose salt-taste is impaired by lead-poisoning from bad plumbing:-) Bring to a simmer, and serve over the meat.