Savoury mince is one of those things that tends to ping on my ‘boring’ radar, but when made with the right ingredients, as well as a good balance of herbs, it’s something that will keep you coming back. It’s easy and versatile too, and I appreciate those qualities in a recipe. Serve it with rice, potatoes or pasta, which you can cook while the mince is simmering, and the whole thing will take you less that forty minutes!
Savoury Mince with Tomatoes, Mushrooms and Green Peppers
- 500g lean beef mince
- 1 chopped onion
- 1 teaspoon minced garlic
- 1 tin chopped tomatoes
- 400g chopped mushrooms
- 2 chopped green (bell) peppers
- 1 sachet (50g) tomato paste
- 1 sachet (or cube) low sodium beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon freshly cracked black pepper
- Salt to taste
- 2 tablespoons olive oil
1. Fry the onion and garlic in olive oil on medium-low heat for 2 minutes. Add the tomatoes, mushrooms and green (bell) peppers, and simmer for 8 minutes. Remove from pan with a slotted spoon, leaving the juices in the pan.
2. In the vegetable juices, simmer the mince for 2 minutes until partially browned. Add the tomato paste and simmer for a further 8 minutes.
3. Re-add the vegetables to the mince. Drizzle in the Worcester sauce and sprinkle in the oregano, parsley, black pepper and beef stock. Stir thoroughly and simmer uncovered on medium-low for 15 – 20 minutes until it’s thickened. Serve with potatoes, pasta, in tortillas or, my preference, wild rice. This is also great for the kiddies and keeps well for a couple of days.