“An old family favourite for a Sunday night dinner or a weekend breakfast. It is a basic recipe. You can add anything else you feel like to this recipe to make it go further, for example, peas, carrots or beans.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat butter or oil in a large pan, add onion and garlic.
  2. Sauté until onion is transparent.
  3. Increase heat, add mince and dash of Worcestershire sauce- stir often to break up the lumps of mince and cook until mince has browned.
  4. Drain fat or liquid residue.
  5. Add the crumbed stock cube, herbs, gravy powder, salt and pepper.
  6. Make sure the gravy powder is combined with the mince so it does not go lumped when the water is added.
  7. Slowly add the water to the mince mixture stirring all the time.
  8. Bring to boil, reduce to simmer and cover and cook for 20 minutes, stirring occasionally.
  9. If mince needs thickening add a little cornflour (ie 1 tsp) in water to the mix to thicken.
  10. Serve on buttered toast or with rice or mashed potatoes and steam vegetables.

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