Versatile Basic Mince/Groundbeef
This comes from my sister in law's very old hand written cookbook. The recipes in this book come from as far back as the late 1960's. This is a recipe that can be used as a sauce over noodles or rice, as a meat mix layer in a tortilla stack, over hamburger buns or toast, placed in a pie dish and topped with mashed potato etc. The uses are many :) I make a ring of either cooked spaghetti or noodles or rice on a plate and pour meat mixture into centre. I top with grated cheese & parsley. Easy as :) This also makes a nice filling for small pies or savouries especially using baked bread cases.
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INGREDIENTS
Nutrition- 500
- 100
- 1small onion
- 1
- 1cup beef stock (I use 2teasp dry stock in 1 cup water)
- 4
- 1⁄4
- salt & freshly ground black pepper
- 2tablespoons heavy cream
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DIRECTIONS
- Brown the mince, bacon & onion in a non stick pan over medium high heat.
- Use a dash of oil or butter if pan is not non stick.
- Add garlic if using.
- Add stock, tomato sauce and nutmeg and simmer gently for 30mins until reduced to a sauce consistency.
- Season with salt & pepper.
- Before serving stir in the cream and if liked stir in a little grated cheese or use cheese to sprinkle over once served.
- Top with a sprinkle of chopped parsley.
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