What are ye eatin' and drinkin' - The Eatening

46 Long wrote: »

Schwartz and Erin mixes are the worst. Knorr tend to be better but really, savoury mince needs cheap and cheerful Oxo beef cubes and HP or Worcestershire sauce. You can thicken by adding a tablespoon of flour directly into the beef once it's finished frying, cooking it out for a minute and then adding the liquids. You're effectively making a roux with the oil in the pan + whatever fat comes out of the beef.

- 800g Lean Angus mince beef (5% fat)
- 1 onion finely diced
- 2 to 3 carrots, grated
- 3 Beef oxo cubes dissolved in approx one litre of hot water.
- 1 tblsp Worcestershire sauce (or to taste)
- 1 tblsp Tomato puree
- 1 tblsp flour (one and a half if you want a thicker gravy)
- One large casserole dish with a thick, heavy bottom. Enameled cast iron is perfect.
- Heavy duty wooden spoon

- Fry onions and carrots in a neutral oil (Sunflower/Vegetable) over moderate heat with a pinch of salt until very soft and tender but no colour - at least 10 minutes
- Add mince beef to the pot and break it down thoroughly with a wooden spoon to ensure no lumps
- The beef will start to release water - keep cooking until all moisture has evaporated and you can hear the beef sizzling - another 10-15mins
- Add the flour into the pan and stir constantly until cooked out - approx 30 seconds to a minute.
- Add the tomato puree and stir another 30 seconds
- Add the OXO cubes dissolved in water and the Worcestershire sauce
- Bring up to just under a boil, reduce heat and allow to simmer and reduce down to a thick sauce - 30 - 45 mins
- Allow to cool and correct seasoning with salt/pepper and extra Worcestershire sauce if more 'oomph' needed.

Serve with buttery mash and veg.