Tag: Quick

Savory Mince

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 500g Beef Mince
  • 1 Tbsp Mixed Italian Herbs, dried
  • 2 Tbsp Cornflour
  • 1/4C Tomato Sauce/Paste (ensure it is FODMAP friendly)
  • 3C Mixed Vegetables, diced or thinly sliced (I used 60g Peas and the rest Carrots)
  • 1 tsp Soy Sauce (ensure it is GF)
  • 500g Beef Stock (2 tsp Beef Stock Powder mixed with 2C Water) (ensure it is FODMAP friendly)
  • 1/2 tsp Pepper, to taste
  • 1/4 tsp Salt, to taste

INSTRUCTIONS

  1. Heat the oil in a frying pan over a high heat.
  2. Add the mince to the pan and brown, ensuring it is broken up and not clumping together.
  3. Turn the heat down to medium. Add the mixed herbs and cornflour, and mix through.
  4. Add the tomato sauce, mixed vegetables, soy sauce, and beef stock, and mix through. Simmer for about 15 minutes, stirring occasionally, until the vegetables are cooked through, and the gravy has reduced and thickened.
  5. Add the salt and pepper, to taste.
  6. Serve while warm.

SERVE WITH

Mashed potatoes, rice, or on toast.

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Quick Beef & Mushroom Stroganoff

Flavoursome: Quick Beef & Mushroom Stroganoff

INGREDIENTS

  • 500g Mushrooms (Oyster), sliced
  • 500g Beef Steak (any works, I used rump), thinly sliced
  • 20g Butter
  • 2 Tbsp Garlic Oil
  • 1 Tbsp Olive Oil
  • 2 tsp Paprika, sweet (smoked would also work)
  • 1 tsp, Beef Stock Powder
  • 2 tsp Soy Sauce
  • 2/3 C Water
  • Salt and Pepper, to taste
  • 200g Sour Cream
  • Parsley, chopped, for garnish

INSTRUCTIONS

  1. Prep all ingredients into small bowls, including side dish ingredients (start cooking as appropriate during this recipe). Start rice/potatoes/pasta now.
  2. Heat 1 tbsp of garlic oil in a pan over a high heat. Add half of the beef and cook through until browned. Transfer to a bowl, and cook the remaining beef with another heated tbsp of garlic oil. Transfer the remaining cooked, browned beef into the bowl.
  3. Start cooking your sauteed vegetables now.
  4. Over a medium-high heat, melt the butter and add olive oil. Add the sliced mushrooms to the pan and cook until softened.
  5. Add the paprika and stir through, cooking until fragrant.
  6. Add the soy sauce, water, and beef stock powder and stir to combine. Bring to the boil, then reduce the heat to low.
  7. Add the sour cream to the pan, along with the cooked beef. Stir until the beef has warmed through.
  8. Season to taste with salt and pepper.
  9. Serve immediately with the prepared sides, and sprinkle with parsley.

SERVE WITH

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