When I married into my husband’s family I was introduced to a childhood recipe that his Grandma used to serve when he visited for dinner. At first I wasn’t sure about this dish, it didn’t sound particularly exciting, but I’ve changed my mind and enjoy cooking this for a simple mid week supper. It is quick and tasty, children love it too and sometimes something simple is the best. Well done Grandma! I hope you enjoy it, let me know what you think. For any family members reading, this is my recipe as I’ve tried to interpreted the dish.
1 chopped onion
2 finely chopped sticks celery
1 finely chopped carrot
2 tsp mixed herbs
1tsp dried thyme
500g beef mince (could use lamb mince)
2 tsp cornflour
1tsp tomato puree
150ml beef or chicken stock
1tsp wostershire sauce
1 tin mixed vegetables or a 250g of frozen mixed vegetables
- Heat oil in large saucepan, add onion, celery, carrot and herbs, stir on a low heat. Let the vegetables soften this will take around 5-8 mins.
- Add meat and cornflour* to the pan and brown, mix in the tomato puree and your own serving of black pepper, stir until nearly cooked.
- Pour in the stock and worcestershire sauce.
- Simmer the mixture on a low heat for at least 20-30 mins. The longer you cook beef mince the more tender it becomes. If you could prepare this meal earlier in the day and leave it simmering on the hob for an hour or more the meat would be more tender.
- Add your mixed vegetables to the pan 5-10 minutes before serving to heat through.
Serve with rice & green beans or jacket potato & salad.
Added 5 a day:
Add a chopped pepper or some peas at stage 5.
Ways to make this dish quicker:
– Some supermarkets sell frozen chopped onions. Use approximately 2 tbsp and cook for 2 minutes before adding the chopped vegetables in stage 1. Frozen onions seem to have a high water content and so will need to cook a little longer to brown.
*Cornflour will make sure the stock added later thickens.