Everyone needs a tasty recipe like this up their sleeves! It is so simple and so delicious and uses things I always have in the house, and I am bettin...
Monday, 15 November 2010
500g lean steak mince
1 large white onion, finely chopped.
Gravy browning (optional)
Sploosh of virgin olive oil
A little milk
1. Put oil in a heavy bottomed pan over a low heat and soften the onions but don’t colour them, add the mince, turn up the heat and stir until all the meat is browned and any lumps are bashed out
2. Now add the milk and let it bubble a wee while to remove the graininess you sometimes get with mince. Then add enough stock to cover the mince and simmer gently for about 2 hours during which time season to taste
3. Don’t let the mince dry out, adding a little more stock or water if necessary. Whilst simmering, you may add a teaspoon of gravy browning if you wish to darken the dish but be careful and don’t put in too much!
4. During the cooking period it is important to skim off any fat that rises to the surface. Serve with creamy mashed potatoes and peas
5. I like to add diced carrots to the mince (some add turnips) while cooking, it just depends what jail you did your time in or how your mother made it.
Ingredients for the creamy mashed potatoes:
• 1kg potatoes, (Red Roosters or Maris Pipers work well)
• Good lump of butter
• A little milk or cream
• Salt and freshly ground black pepper to taste
• Peel the potatoes and cut into even sized chunks.
Method for the creamy mashed potatoes:
. Put the spuds in a large pot, cover with boiling water, a dessert spoon of salt and simmer for approximately 25 minutes or until done
Once cooked, drain them, put them back in their pot and cover with a clean tea towel which will absorb some of the steam
Mash the potatoes ( I use a hand held mixer)adding butter and cream and beating with a wooden spoon or a spurtle if you have one
Serve with the mince and some garden peas
If you want to thicken it a little bit add a little oatmeal. Healthier than cornflour or flour and yet traditional.