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“This is common thursday food in canteens and diners. It has long root from the catholic period of our country, when friday was a fasting day and eating meat was not allowed”
READY IN:
12hrs
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 500 ml peas (dried)
  • 2000 ml beef broth (from cubes, if you like)
  • 500 g minced meat
  • 1 teaspoon cooking oil
  • 1 tablespoon marjoram
  • 1 tablespoon thyme
  • 12 teaspoon salt (more if needed)

Directions

  1. Soak peas in water overnight.
  2. Add peas and bring them to a boil in the beef broth.
  3. Add marjoram or thyme.
  4. Reduce heat and simmer, covered, for 1 - 1.5 hours.
  5. Heat oil in a pan and on medium heat, add the mince meat and stir fry till nicely browned.
  6. When peas are cooked and mushy add the meat and stir together.
  7. Serve hot, season with salt and mustard.

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