2 1/2 oz (75 g) bacon
1/4 stock cube
1 tsp cornflour
1 lb (500 g) minced beef
freshly milled black pepper
2 tbsp sunflower oil
1 large carrot
1 green pepper
2 oz (60 g) mushrooms
3/4 oz (20 g) butter
1/2 stock cube
3 fl oz (80 ml) cider
4 fl oz (125 ml) single cream
1/4 stock cube
1 tsp cornflour
1 lb (500 g) minced beef
freshly milled black pepper
2 tbsp sunflower oil
1 large carrot
1 green pepper
2 oz (60 g) mushrooms
3/4 oz (20 g) butter
1/2 stock cube
3 fl oz (80 ml) cider
4 fl oz (125 ml) single cream
method
1. Dice the bacon. Dissolve the stock cube and cornflour in 4 fl oz water. Add the minced meat and bacon, season with freshly milled black pepper and form into largish balls.
2. Heat the oil in a frying pan and brown the rissoles from all sides. Then remove from the frying pan, place on a kitchen towel to get rid of any extra oil and keep warm.
3. Wash and peel the carrot. Cut into thin strips. Wash the green pepper, halve lengthways, deseed and cut into thin strips. Wash and slice the mushrooms
4. Melt the butter in a frying pan and gently cook the carrot, green pepper and mushroom strips for approximately 5 minutes. Crumble the stock cube into the frying pan.
5. Add the cider and single cream. Leave to cook on a low heat until the mixture is starting to thicken. Potato salad or mashed potatoes make an ideal accompaniment for this dish.
2. Heat the oil in a frying pan and brown the rissoles from all sides. Then remove from the frying pan, place on a kitchen towel to get rid of any extra oil and keep warm.
3. Wash and peel the carrot. Cut into thin strips. Wash the green pepper, halve lengthways, deseed and cut into thin strips. Wash and slice the mushrooms
4. Melt the butter in a frying pan and gently cook the carrot, green pepper and mushroom strips for approximately 5 minutes. Crumble the stock cube into the frying pan.
5. Add the cider and single cream. Leave to cook on a low heat until the mixture is starting to thicken. Potato salad or mashed potatoes make an ideal accompaniment for this dish.
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