This old fashioned savoury mince is an easy, comforting weeknight meal. So easy to make and perfect for batch cooking too, this simple beef mince recipe will become a family favourite.
1beef stock cube (bullion cube or use 1 tablespoon soy sauce)
1cupfrozen vegetables (peas, carrot and corn)
1teaspoonsalt (or to taste)
½teaspoonfreshly cracked black pepper (or to taste)
For best results, always weigh ingredients where a weight is provided
Equipment
Large skillet or large deep frying pan (French pan)
Wooden spoon
Instructions
Heat the oil in a large skillet or large frying pan over medium heat. The large pan is crucial for getting the meat, added later, nice and brown.
Add the onion and mushroom to the pan. Sauté for 4-5 minutes until the onion has softened and the mushrooms are beginning to caramelise.
Add the garlic and cook, stirring often for another 1 minute.
Add the beef mince and cook, stirring often and breaking it up with a wooden spoon, until browned all over.
Sprinkle the flour all over the top and mix well. Let it cook for another 2 minutes.
Add the Worcestershire sauce, beef stock, tomato paste and crumbl in the stock cube. Stir well to combine. Bring it to a simmer and cook for 3-4 minutes until it thickens.
Add the frozen vegetables and simmer (not boil) a further 2-3 minutes until hot through.
Stir in the salt and pepper to taste (the amount of salt will depend on how salty your stock and stock cube are).
Serve over mashed potato or toasted baguette - see the post for more serving ideas.
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Notes
Use a large pan: This will allow the beef plenty of room to brown as it cooks. If the pan is too full, it tends to just simmer or steam instead.
Don’t use super lean mince: The more lean the mince is, the drier it will be and the less flavour it will have. I typically use a 10-20% fat mince.
Mushrooms: Leave the mushrooms out if you don't like them. You can increase the frozen vegetables to 1 ½ cups if you do leave the mushrooms out.
Different meat: You can use other minces as well like pork, turkey, chicken or lamb mince or even sausage (casings removed).
Other veg: Add diced capsicum (bell pepper) or celery with the onion at the start. Cauliflower or broccoli in very small florets, or chopped green beans, can be added with the frozen veg at the end.
Make ahead: Can be made 2-3 days in advance and can be frozen for up to 3 months.
More uses: Turn your savoury mince into meat pies, cottage pie, shepherd's pie or empanadas. Top it with sliced zucchini and / or tomato and bake. Fill hollowed out capsicums (bell peppers) or tomatoes and bake. More ideas in the post above.
More information
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.