25 g (1 oz) fat
2 onions, chopped
1 carrot, chopped
1 lb (450 g) minced beef
1 tablespoon tomato puree (paste)
salt
pepper
3 tbls (25 g) 1 oz flour
200 ml (1/3 pint) stock
flour for coating
fat for shallow frying
2 onions, chopped
1 carrot, chopped
1 lb (450 g) minced beef
1 tablespoon tomato puree (paste)
salt
pepper
3 tbls (25 g) 1 oz flour
200 ml (1/3 pint) stock
flour for coating
fat for shallow frying
method
1. Melt the fat in a frying pan. Add the onions and carrot and fry until softened.
2. Add the beef and continue frying until browned.
3. Stir in the tomato puree, salt, pepper and flour and cook, stirring, for 3 minutes.
4. Gradually stir in the stock and bring to the boil. Simmer, stirring, until thickened.
5. Allow to cool, then divide into 8 portions and shape into flat cakes.
6. Coat in flour and shallow fry until golden brown on both sides.
7. Drain on paper towels and serve with creamed potatoes and fried onion rings.
2. Add the beef and continue frying until browned.
3. Stir in the tomato puree, salt, pepper and flour and cook, stirring, for 3 minutes.
4. Gradually stir in the stock and bring to the boil. Simmer, stirring, until thickened.
5. Allow to cool, then divide into 8 portions and shape into flat cakes.
6. Coat in flour and shallow fry until golden brown on both sides.
7. Drain on paper towels and serve with creamed potatoes and fried onion rings.
serving amount
makes 8
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