Savoury Mince

"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."
 
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Ready In:
55mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

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

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Reviews

  1. I just added a bit more of Worcestershire sauce(a dash was simply nothing for my taste!), and used fresh herbs, also a bit more than a pinch.. Simply tasty and with a truly wonderful smell when I removed it from fire. My husband was raving about it, even without tasting!! Thanks for sharing this recipe with us!
     
  2. I used 500g pork mince added 1 carrot and 1 celery stick 1/2 tsp of all herbs + 1 extra oxo + extra garlic clove +tbs Worcester, added cornflour to thicken, and it turn out great. Will definitely make again.
     
  3. Oh so easy and very tasty. Thanks so much.
     
  4. we loved this so easy and a great taste it will be on our menu heaps.
     
  5. Made pretty much as written, doubled everything, and used more water and Gravox supreme gravy mix. made enough for about 20 rolls, which sold very quickly at the tuckshop! Thanks Chrissyo
     
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RECIPE SUBMITTED BY

<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
 
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