Easy Mince Dinner

 

L Hammond
serves 4

Ingredients

  • 500 g minced beef
  • 2 gloves garlic (crushed)
  • 1 onion, finely chopped
  • 1 tablespoon soya sauce
  • 2 tablespoons beef stock powder
  • 1 teaspoon dried oregano
  • 1 packet of mushroom soup mix
  • 1 cup of chopped carrot
  • 3 cups hot water
  • 1 cup of pasta
  • 2 cups chopped cabbage
  • grated cheese
  • salt and pepper to season

Method

Brown the meat, garlic and onion on high heat, add soy sauce, beef stock, oregano, mushroom soup mix, carrot and hot water. When it begins to boil add pasta and cook for 15 minutes or until tender. Add more liquid if it looks dry before pasta is cooked, add cabbage stirring and cook for a further 5 minutes.
Serve with grated cheese on top if you wish.

Leave a Reply

Your email address will not be published. Required fields are marked *

6 thoughts on “Easy Mince Dinner

  1. This sounds nice, but I remember a recipe (about 2-3 weeks ago) on your Sat. morning show that included a tin of pineapple (and a cup of rice?). Could you please refresh my memory or correct me. Thank you. Great show!

    • i also would like the recipe for mince dish which contained rice and pinneapple. have searched your web site and radio live but cant trace it. It sounded very good but wasn’t able to write it down.

  2. I am English, was a student in the 70s and early 80s and can tell you categorically the recipe is wrong – the recipe described is for beef ragu.
    The recipe for mince on toast a staple for all male students who have never learnt to nor have a desire to cook is: – it’s 1 pound/0.5kg of mince browned in a frying pan with some oil (typically vegetable but never olive oil) on a single ring hob in a bed sit, add two crushed oxo cubes after about 5-10 minutes and add a little water later to taste and cook for up to 20 minutes. Serve with at least 4 – 6 slices of toast (more if you are a rugby player, less if you play soccer) — slightly burnt but coated in full english butter, with sea salt (because we are posh).
    All the other fancy stuff – like onions, carrots, onions, celery (real men don’t eat celery), garlic, crushed, tomato paste and cups of beef stock make this a Ragu and. more importantly make this dish cooking so are to be avoided.
    At no point add Cheese – which is what the Yanks do to everything.
    Worcestershire sauce is optional, as are Soya Sauce, Lea Perrins Hot Sauce, Caribbean Hot Hot Hot and Spicy sauce etc….. something else to mask the lack of flavour in the cheap meat you can afford as a student.
    On no account is this meal to be served with Baked Beans, which could lead to dangerous late night fire risks and other noxious emissions.
    Must be consumed with either very strong cider or Heineken

    • I just spotted that the recipe shown above is “serves 4” — Wrong Serves 1 if in the backline; double portions are required for the pack; refs don’t eat meat and some coaches and the fitness trainers, in particular, are lucky that they are not part of the meat.
      I think this recipe was written by a “girl”– well the UCL Ladies Rugby Team were very solid and would have probably limited the serving suggestions to serves 1 (and a half serving for Katy because you were wonderful (back in 1979, when we played a lot of touch “rugby”, ahm ahm ahm)

    • Hi Andy, that is weird that this recipe link found its way to the Guardian as the recipe I gave was for mince on toast and certainly not this one. Mince on toast is based on the filling of our favourite mince and cheese pie recipe. with the addition of a splash of Worcestershire sauce when the mince is reheated.
      Ragu is not really a term traditionally used in NZ, it was just mince. Some people like to pop a poached/fried egg on top and others a sprinkle of grated cheese.