Not exactly mince and not exactly 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.

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.

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!