Mince and Potatoes (proper comfort food in 30 minutes!) скачать в хорошем качестве

Mince and Potatoes (proper comfort food in 30 minutes!)

Being a Northern lass, this mince and potatoes dish, to me, is the epitome of a stick-to-your-ribs, tasty, comforting family dinner. It’s simple and hearty, and that’s what I love about it. Free printable recipe is available on our site: https://www.kitchensanctuary.com/minc... Ingredients: Minced Beef 1 tablespoon oil 1 large onion peeled and chopped 1 stick celery finely chopped 1 carrot peeled and finely chopped 450 g 1lb minced beef 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon Worcestershire sauce 480 ml (2 cups) beef stock Cornflour slurry made from 2 tablespoons cornflour (cornstarch in USA) mixed with 6 tablespoons cold water Potatoes 750 g (1.6 lbs) baby new potatoes (slice any that are larger than a golf ball in half) 30 g (2 tablespoons) salted butter 1 teaspoon dried parsley or 1 tablespoon finely chopped fresh parsley Pinch of salt and pepper To Serve Green vegetables – such as peas or cabbage Pickled red cabbage Instructions: 1. Start by cooking the potatoes. Place the potatoes in a large saucepan and cover with cold water. 2. Bring to the boil, then simmer for 15-20 minutes, until the potatoes are tender (you can check this by slicing into a potato with a knife – it should slide in easily). Then drain. 3. While the potatoes are cooking, add the oil for the minced beef to a large frying pan (skillet) and heat over a medium-high heat. 4. Add the onion, celery and carrot and cook for 5 minutes, stirring often, until slightly softened. 5. Add the minced beef, salt and pepper. Turn up the heat to high and cook for 5 minutes, stirring often (breaking up any large pieces as you go), until browned. 6. Add in the Worcestershire sauce and beef stock. Bring to the boil, then simmer for 5-6 minutes, until slightly reduced. 7. Stir in the cornflour slurry, until the minced beef is thickened to your liking. Then turn off the heat. 8. By now the potatoes should be cooked and drained. Place in a bowl with the butter and parsley, plus a pinch of salt and pepper and stir together, ensuring the butter and parsley coats the potatoes. 9. Divide the potatoes and minced beef between 4 plates. I like to serve mine with peas and pickled red cabbage. Tip: Use 12-15% fat minced beef, rather than very low fat. The extra fat keeps the minced beef juicy and gives it more flavour when frying. #CookingShow #Recipe #comfortfood