Foodie Friday – Mince on Toast

Mince on Toast is a Kiwi classic.  I'm not sure that this is widespread around the world though.

It's a simple dish – ground beef fried up with a few flavourings and served on toast for breakfast or lunch. 

Here is a recipe from a leading New Zealand newspaper – a bit fancier than my version:

Ingredients

1 Tbsp	Olive oil
1	Onion, finely chopped
1 clove	Garlic, finely chopped
500 g	Beef mince
1	Carrot, peeled and diced
2 sticks	Celery, finely chopped
1	Parsnip, peeled and diced
500 ml	Beef stock
1	Bay leaf
3 sprigs	Thyme
2 Tbsp	Tomato paste
1 Tbsp	Worcestershire sauce
1 tsp	Mustard
2 tsp	Cornflour, to thicken
1 to taste	Salt & freshly ground pepper

Directions

1. Heat the oil in a large pot and saute the onion and garlic until clear. Add the mince and brown. 
2. Add the carrot, parsnip and celery and cook for a few minutes until the vegetables are soft. 
3. Add the beef stock to the pan and then add the bay leaf, thyme, tomato paste, Worcestershire sauce and mustard. 
4. Bring to the boil, put on the lid and simmer for 20 minutes. 
5. Just before serving, thicken with 2 tsp cornflour (mixed with a little cold water to a paste) and stir through. Make sure this is nice and thick as there is nothing worse than runny mince making the toast soggy. Add more cornflour if necessary. Add salt and pepper and serve on hot buttered toast. Vogel’s is a perfect bread to go with this.