Name: Making mince on toast
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 1 clove garlic, finely chopped; 500 gram beef mince; 1 carrot, peeled and diced; 1 parsnip, peeled and diced; 2 sticks celery, finely chopped; 500 millilitre beef stock; 1 bay leaf; 2.5 sprigs thyme; 2 tablespoon tomato paste; 1 tablespoon worcestershire sauce; 1 teaspoon mustard; 2 teaspoon cornflour to thicken; salt and pepper to taste

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, finely chopped

500 gram beef mince

1 carrot, peeled and diced

1 parsnip, peeled and diced

2 sticks celery, finely chopped

500 millilitre beef stock

1 bay leaf

2.5 sprigs thyme

2 tablespoon tomato paste

1 tablespoon worcestershire sauce

1 teaspoon mustard

2 teaspoon cornflour to thicken

salt and pepper to taste

Method

1.Heat the oil in a large pot and saute the onion and garlic until clear. Add the mince and brown.

2.Add the carrot, parsnip and celery and cook for a few minutes until the vegetables are soft.

3.Add the beef stock to the pan and then add the bay leaf, thyme, tomato paste, Worcestershire sauce and mustard.

4.Bring to the boil, put on the lid and simmer for 20 minutes.

5.Just before serving, thicken with 2 tsp cornflour (mixed with a little cold water to a paste) and stir through. Make sure this is nice and thick as there is nothing worse than runny mince making the toast soggy. Add more cornflour if necessary. Add salt and pepper and serve on hot buttered toast. Vogel’s is a perfect bread to go with this.

Instead of powdered beef stock, try the new stock gels that are available. The flavour is much better and there aren’t as many additives in them.
Note

Woman's Weekly Food

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Ingredients

Method

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