1 lb (450g) lean minced beef
a knob of dripping (fat from roasted meat)
1 small onion, chopped
1 oz (25g) porridge oats
1 beef bouillon cube (stock cube)
3/4 pt (450ml) water
salt and black pepper
a knob of dripping (fat from roasted meat)
1 small onion, chopped
1 oz (25g) porridge oats
1 beef bouillon cube (stock cube)
3/4 pt (450ml) water
salt and black pepper
method
1. Melt the dripping in a saucepan over low heat, add the minced beef and fry gently to allow the fat to run out.
2. Increase the heat and fry until brown. Add the onion and oats, stir in the crumbled bouillon cube and water and bring to the boil, stirring constantly. Season with salt and freshly ground pepper.
3. Cover with a lid or foil and simmer for 1 hour or until the beef is tender.
4. Alternatively, the mince may be turned into a heatproof casserole and cooked in the oven at 350°F (180°C) mark 4 for 1 hour.
2. Increase the heat and fry until brown. Add the onion and oats, stir in the crumbled bouillon cube and water and bring to the boil, stirring constantly. Season with salt and freshly ground pepper.
3. Cover with a lid or foil and simmer for 1 hour or until the beef is tender.
4. Alternatively, the mince may be turned into a heatproof casserole and cooked in the oven at 350°F (180°C) mark 4 for 1 hour.
serving amount
serves 4
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