Sunday, 26 July 2015

Not exactly mince and not exactly meatballs

Carole's Chatter: Not mince, not meatballs

This savory dish uses ground beef (which we call mince).  The quantities aren't given because it is more of an invention dish than one that needs specific measurement of quantities.

Lately I have been applying a new technique with mince that I think results in much more flavour.

Carole's Chatter: Not mince, not meatballs


The key to it is to divide your mince up with a wooden spoon into meatballish sized chunks and then to put them into a really hot pan and wait til they are really browned on the first side.  Then turn them over and do the same on the other side.  I then break up each chunk into two again (no need to be precise) and turn them onto their cut sides to brown again.  Don't keep moving the meat around.  Be patient – not at all easy for me!

The meat was fried in a mixture of canola oil with a little chilli and garlic oil added.

Carole's Chatter: Not mince, not meatballs


When the meat is nicely browned add your liquid seasonings so they effectively deglaze the pan for you.  I added soy sauce, Worcestershire sauce,  a few drops of Tabasco, a squeeze of lemon juice, a squeeze of tomato paste, a beef stock cube, a small pinch of porcini powder.  Then add a little water – not too much if you are going to add tomatoes because water comes out of them as well.

Finally add 2 chopped tomatoes (I used fresh, canned would be great) and a handful of frozen peas.  I also added a touch of cream just because I could.

Let it boil away for a few minutes and you are done!

9 comments:

  1. That actually sounds very easy and very good. And interesting about calling ground beef 'mince'. I know what you mean about not being patient. I'm usually standing there 'chopping' away with my spoon - at least I'm sure that's what it looks like. LOL

    ReplyDelete
  2. This really reminds me of a dish we discovered in Morocco - http://madhousefamilyreviews.blogspot.co.uk/2013/08/moroccan-recipe-kefta-meatball-tagine.html Not quite the same but definitely similar ! :)

    ReplyDelete
  3. This sounds delicious! Thank you for sharing it.

    ReplyDelete
  4. I love savoury style mince. Must see if I can get porcini powder, that would add a nice flavour.

    ReplyDelete
  5. Sounds like a great way to cook up ground meat -- I'll give it a try. I too feel compelled to keep stirring away when I cook ground meat.

    ReplyDelete
  6. Growing up my mother called it minced meat - she made a mean hamburger stew as we would call it. I still hanker after that and also hamburger patties with mashed potatoes and gravy when feeling for comfort food.

    ReplyDelete
  7. I have a Nigel Slater recipe for mince that I use quite a bit. Will add yours to my mix. Love it.

    ReplyDelete
  8. I will have to try this, it looks great. Thanks so much for sharing with Full Plate Thursday and hope to see you again soon.
    Miz Helen

    ReplyDelete

Your comments are most welcome. Cheers