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Prep 15 mins
Cook 40 mins
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.
- 14.79 ml melted butter or 14.79 ml oil
- 1 onion, finely chopped
- 500 g mincemeat (ground beef)
- 236.59 ml water
- 1 beef stock cube
- 1.23 ml freshly minced garlic
- 0.25 ml rosemary
- 0.25 ml thyme
- 0.25 ml oregano
- 0.25 ml parsley
- 0.25 ml Worcestershire sauce (about a dessertspoon)
- 4.92 ml gravy mix
- salt and pepper
- 4.92 ml cornflour (if needed to thicken the mince)
- 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.
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!
we loved this so easy and a great taste it will be on our menu heaps.
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