Beef Crumble

"Easy and Tastes Good"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • TOPPING 3/4 cup wholemeal flour 1/3 cup rolled oats 1 oz butter 1/3 cup grated cheese 1/2 tsp dried mixed herbs Fry mince over a medium heat in its own fat, turning, until evenly browned.
  • Add the onion, celery, mushrooms and carrot and fry for 5 minutes.
  • Stir in the flour and cook a further minute. Add the stock, sauce and salt and pepper to taste. Bring to the boil, stirring.
  • Cover and simmer 30 - 40 minutes.
  • To make Topping:- Place the flour and rolled oats in a bowl.
  • Rub in the butter until mixture resembles coarse breadcrumbs.
  • Stir in the cheese, herbs and salt and pepper to taste. Transfer the meat to a greased casserole and spoon topping over.
  • Bake at 375 F for 20 - 30 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. mealtimemom,if you changed all that stuff why would you give it a bad rating. VERY UNFAIR!
     
  2. I used some ingredient substitutions, which may have contributed to the outcome. I used bouillon for the stock, and AP flour instead of the whole meal. I used mozzarella for the grated cheese in the topping, and a deer/wild game spice blend. Again, this may have contributed to our not liking the recipe overall. The topping did not bubble into the mixture and cook as I thought it would. When I pulled it out of the oven, I had a lot of raw flour coating the top. The topping was very gooey underneath that. It was not difficult to prepare, especially with a food processor. The longest step was mincing the meat (I used eye of round). I don't know how it would have turned out using different spices and whole meal flour, but I don't think we'll be trying it again.
     
Advertisement

Tweaks

  1. I used some ingredient substitutions, which may have contributed to the outcome. I used bouillon for the stock, and AP flour instead of the whole meal. I used mozzarella for the grated cheese in the topping, and a deer/wild game spice blend. Again, this may have contributed to our not liking the recipe overall. The topping did not bubble into the mixture and cook as I thought it would. When I pulled it out of the oven, I had a lot of raw flour coating the top. The topping was very gooey underneath that. It was not difficult to prepare, especially with a food processor. The longest step was mincing the meat (I used eye of round). I don't know how it would have turned out using different spices and whole meal flour, but I don't think we'll be trying it again.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes