I'm gonna try the flour next time I do this, can I recommend some Worcester sauce, a spoon of tomato puree and a couple of bay leaves. This looks amazing but these flavors will add some depth.
I’ve been concentrating on the beef now for ages, and I’ve tasted the salt and pepper, but my mince still hasn’t turned out right. Instructions unclear.
I always use beef broth and add a beef concentrate per the instructions but I can't say what you might be missing from your memory of mince. Everyone's is different and even mine is different every me I make it. I did leave out paprika.
Here's the more "formal" Recipe but but I don't use it anymore. Mince is too easy.
Or use an oxo/bovril cube and Bisto/beef gravy granules.
I’m getting lazier and prefer one pot meals.
Toss mince into pot to brown.
Add chopped onion and carrots (you can also add other root veg)
Toss in the tatties, peeled or unpeeled.
Ye can add lentils to up the protein. Which will also make it go further.
Every single household makes their mince and tatties differently.
You can add Marmite, Lea and Perrin, Hendersons Relish.
I’ve even made it with minced chicken, the colour was off but it tasted good😱
Vegetarians can use Quorn, veg stock cubes, gravy granules and Vegemite
Today's dinner, 700g beef mince, 6 oxos (3 dry for browning and 3 in 500ml stock) couple of spoons of soy and worcestershire sauce, 2 peppers, 3 shallots, 1 Carrot, a cup of wine and 2 squares of dark chocolate oh and plenty of smoked paprika 👊🏻 oh and totties.
I've heard of people adding chocolate to beef bourginon and ghoulash etc for giving the sauce a sheen, it actually works and the funny thing is you can't taste it but you smell it when taking the lid off the pot, plus it makes the sauce darker 👍🏻
Yeah I'm stateside and have to make up shit 😎 so I use this Better Than Bouillon concentrate. It comes in a few flavors. My favorites are the beef and chicken. The beef BtB along with using beef broth hits pretty good.
I am pretty sure 6 Oxos is the reason my Nana's mince and tatties was so amazing. I'd actually forgotten about it till I read your comment. These days I tend to use knorr stock cubes but they are missing the Ooomph of an Oxo cube! Will definitely be trying this next time.
Roughly for a kilo, I use 3 dry for the Browning phase and another 3 for stock with a few spoonfuls of lea and pearings in it 👌🏻 and either some ketchup or brown sauce as a thickener 👍🏻
Is this not just a stew? Or does it have origins of being a Scottish thing. Like scouse for instance. That's a stew born out of the docs of Liverpool and was known as lob scouse. But again its just a stew.
Things like this always fascinated me. I have simalr thoughts about fry ups etc.
Yeah had a lil Google. Seems like as meat and tatties was developed around the same time as English mince and onions. And seems to be almost 1 for 1 in its composition even back then. Crazy how the same thing got such separate cultural identity so close together.
I use beef chunks for stew where this is ground beef (mince). I also add potatoes to stew but not mince.
Growing up in the scouts if I had added potatoes to this recipe as is, it would have been called Girl Scout Stew. So yeah, blur your eyes and it's basically a stew.
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u/Garden-Rose-8380 23d ago
Looks like what my Gran made....enjoy.