1 tbsp oil
1 onion sliced thinly
500 g lean minced beef
125 g button mushrooms halved
3 tbsp brown sauce
420 g can of beans in tomato sauce
2/3 cup (150 ml) 1/4 pt beef stock
2 tbsp tomato puree (paste)
125 g boil in the bag basmati rice
125 g frozen peas
salt and freshly ground black pepper
1 onion sliced thinly
500 g lean minced beef
125 g button mushrooms halved
3 tbsp brown sauce
420 g can of beans in tomato sauce
2/3 cup (150 ml) 1/4 pt beef stock
2 tbsp tomato puree (paste)
125 g boil in the bag basmati rice
125 g frozen peas
salt and freshly ground black pepper
method
1. Heat the oil in a large frying pan and fry the onion until soft.
2. Add the minced beef, breaking it up with a wooden spoon and fry until lightly browned.
3. Add the mushrooms, brown sauce, beans in tomato sauce, stock and tomato puree.
4. Allow to simmer uncovered for 15 minutes, stirring occasionally.
5. While the beef is cooking, cook the bag of rice in litre of boiling water for 12 minutes.
6. Lift the bag from the water and cut it open.
7. Stir the rice into the beef mixture with the peas and seasoning to taste.
8. Cook for a further 5 minutes until the peas are heated through.
9. Serve at once.
2. Add the minced beef, breaking it up with a wooden spoon and fry until lightly browned.
3. Add the mushrooms, brown sauce, beans in tomato sauce, stock and tomato puree.
4. Allow to simmer uncovered for 15 minutes, stirring occasionally.
5. While the beef is cooking, cook the bag of rice in litre of boiling water for 12 minutes.
6. Lift the bag from the water and cut it open.
7. Stir the rice into the beef mixture with the peas and seasoning to taste.
8. Cook for a further 5 minutes until the peas are heated through.
9. Serve at once.
serving amount
serves 4
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