Rich minced beef with carrot and potato rostis

Yield: 4 servings

Measure Ingredient
1 \N 500 g pack extra lean minced beef
1 \N Onion; sliced
150 grams Frozen peas or mixed vegetables; (5oz)
1 teaspoon Worcestershire sauce
2 tablespoons Gravy granules for meat; (2 to 3)
\N \N Salt and freshly ground black pepper
500 grams Potatoes; peeled (1lb)
2 mediums Sized carrots; peeled
\N \N Flour to coat
\N \N Vegetable oil to shallow fry

FOR THE RICH MINCED BEEF

FOR THE ROSTIS

Place the minced beef and onion in a medium sized saucepanand fry over a moderate heat, stirring occasionally to break up the meat. Fry the meat until thoroughly browned and the onion is tender.

Stir in the peas or mixed vegetgables and add the Worcestershire sauce. Mix the gravy granules with 300ml ( ½ pint) boiling water using enough gravy granules for preferred thickness of sauce. Stir the gravy into the minced beef and add seasoning to taste.

Cover the saucepan and lower the heat. Leave to simmer for 30 minutes, stirring occasionally.

Meanwhile prepare the rostis. Coarsely grate the potato and carrot. Squeeze out any excess water and place the carrot and potato in a mixing bowl. Add seasoning to taste.

Using well floured hands shape into 8 flat rounds and lightly coat each round with flour.

Just before the end of cooking time for the minced beef, heat a small amount of oil in a frying pan and fry the rostis in batches for 4-5 minutes each side until crisp and golden. Drain on absorbant kitchen paper.

Serve the rostis immediateldy with the rich minced beef.

Notes Accompany with a favourite vegetable.

Converted by MC_Buster.

NOTES : Traditional mince beef with a rich gravy served with crisp potato and carrots rostis.

Converted by MM_Buster v2.0l.

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