Savoury Beef Recipes

SAVOURY MINCE

Steps:

• Heat the oil in a shallow casserole and fry the chopped onions and garlic until soft.
• Stir through the dried Italian herbs then turn up the heat and add the beef mince. Break up the mince with a wooden spoon and continue to stir until the mince changes colour.
• Stir in the flour and cook for a minute, before adding the tomato puree, beef stock and marmite. Simmer for 15 minutes on a low heat, stirring occasionally.
• Stir in the frozen mixed vegetables and cook for 6-8 minutes until the vegetables are tender. Serve with roast potatoes or mash.

SAVOURY MINCE

Steps:

• Peel the onions garlic and carrot and cut into small pieces. Mince the garlic.
• Put the oil in a large pan over a medium heat and cook the onions and carrot for 5 minutes until softened, stirring occasionally.
• Add the garlic and cook, stirring for 1 minute then use a slotted spoon to transfer the vegetable to another dish.
• Return the pan to the heat and add the mince. Break it up with a spoon and spread into an even layer, turning regularly to brown the mince and break it up completely.
• Add the flour to the pan and stir through for a minute.
• Pour in the stock, Worcester sauce, Bovril, stock, herbs and pepper. Return the vegetables to the pan.
• Bring the savoury mince to a boil and simmer for 15 minutes, stirring occasionally.
• Add the peas and cook for 5 minutes more then check the seasoning and consistency before serving. Mix a teaspoon of cornflour with water and stir into the mixture if it seems too thin.

SAUCY BEEF & CABBAGE SUPPER

Steps:

• In a 6-qt. stockpot, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in cabbage, carrots, 2 tablespoons oil and seasonings; cook and stir until vegetables are slightly softened, 7-11 minutes., Stir in ketchup, vinegar and remaining oil. Cook, uncovered, 5 minutes, stirring occasionally.

SAVOURY BEEF

Steps:

• In a large, heavy saucepan, cook the onions in the oil over moderate heat, stirring, until golden.
• Add the beef, salt, pepper and 3 tblsps of the vinegar.
• Cook over moderate-high heat, stirring, for 12-15 minutes, or until the beef is nicely browned.
• Add the cumin, turmeric, garlic and bay leaves, and cook, stirring, for 30 seconds.
• In a small bowl, whisk the remaining 3 tblsps vinegar and the flour; whisk in ½ cup of the broth into this mixture.
• Add the flour mixture to the beef.
• Add the remaining 1 ½ cups broth and tomato paste.
• Bring to a boil, stirring constantly, and simmer, stirring and adding more water if necessary to prevent sticking.
• Cook for 30 minutes, or until beef is tender.