7 Minutes to Cooking Best Savoury mince

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Savoury mince

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Below are the ingridients that are needed to prepare a tasty Savoury mince:

  1. Use 50 ml of olive oil.
  2. Prepare 2 of onions, chopped.
  3. Get 1 of green bell pepper.
  4. Provide 1 can of tomatoes, peeled and chopped ( 400 grams).
  5. Prepare 1 of carrot, grated.
  6. Take 5 of spriggs of thyme, chopped.
  7. Use 3 tsp of ground black pepper.
  8. Take 60 ml of worcestershire sauce.
  9. Get 5 ml of garlic paste.
  10. Provide 500 grams of beef mince.
  11. Provide 120 ml of full cream milk.
  12. Take 8 tsp of spice for mince.
  13. Take 1 of salt to taste.

Ready with the ingridients? Below are the steps on preparing Savoury mince:

  1. In a large frying pan on high heat, fry onions in olive oil for about 5 minutes or until translucent.
  2. Add the tomatoes, green pepper and carrot. Reduce the heat to a medium to high heat and simmer for 10 minutes covered (stirring every 2-3 minutes).
  3. Add the thyme, pepper, garlic and worcestershire sauce. Simmer for 10 minutes covered (stirring every 2-3 minutes).
  4. Add the beef mince and simmer for 5 minutes covered (stirring every 2-3 minutes).
  5. Add the milk and salt, simmer for 5 minutes covered (stirring every 2-3 minutes).
  6. Reduce the heat to medium to low. Add the spices for mince (I use robertsons spice for mince).
  7. Simmer uncovered for 10 minutes.

Serve over creamy mashed potato and you have the ultimate comfort food for a cold, dark winter's evening. Savoury Mince is a tasty comfort food that's also family favourite that nourishes and saves you money. It's a little pricier than beef mince, which is why I only use a little bit of each meal and stretch it with lots of. Savoury mince on toast is a New Zealand staple dish, especially at cafes, and this old fashioned savoury mince recipe delivers as good as any I tasted in NZ (at our great local cafe The Wadestown Kitchen). Tender beef mince simmered gently and flavoured with onion and black pepper for a delicious, savoury mince, ideal as a base for cottage pie or simply served with creamy mash for a warming dinner.

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