Thursday, 3 December 2009
lean steak mince
onions - cut as you wish
carrots - diced small
beef stock cube
brown sauce (HP, not Daddies!)
First, fry off the mince until browned.
Remove from the pan and use the juices to fry off the onions and carrots until just tender.
Return the mince to the pan, crumble in a stock cube, pour over a good glug of red wine, add a splodge of HP and stir. Let simmer until the meat is cooked through and a thick gravy has formed. If necessary, add a little more wine or water.
Serve with crusty bread to mop up the sauce!
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