Beef mince is often on special offer in the supermarket, so when you spot it grab it. Don’t worry if you don’t have the time to deal with it there and then just chuck it in the freezer for a day when you do have time. This is exactly what I did!
There are only two of us, so instead of making a big batch of one thing when I did finally defrost the mince, we used the beef mince over two nights making sufficient each night to cover lunch the following day.
Dinner 1 = Beef Mince Burgers:
- Beef mince (1/2 the packet)
- Toasted mustard seeds and coriander seeds (the latter were quite bitter so I may omit the next time)
- Ground cumin
- Mixed herbs
- Salt and pepper
- Served with oven baked big capped mushrooms, Brussels sprouts and melted cheese.
Simply mash the mince in your hands or with a fork with the herbs and spices. Form into little burger patties and place on a roasting tray. Bake at approximately 200 C for twenty minutes until done. Option to put a piece of cheese on top towards the end of cooking 🙂 Enjoy.
sorry but we demolished these before I had time to take a photo!
Dinner 2 = slow cooked beef mince
- The other half of the beef mince
- 1 large onion
- 1 – 2 cloves garlic – minced or finely chopped
- 1 large/ 2 smaller carrots – grated
- Few fresh or dried bay leaves
- 2 cans chopped tomatoes
- Fresh or good quality stock – just a little as preferred
- Red wine – whatever is knocking about between a dash and a small tumbler
- Salt and pepper to taste
- Serving suggestion: edamame pasta and peas or broccoli
I made this in the slow cooker, but it can also be easily prepared in the oven in a casserole dish, or on the hob in a large saucepan.
Saute the onions and garlic, brown the meat. Add the carrots, bay leaf, tomatoes, a dash of stock and your wine. Leave to slow cook on a low heat for 1 1/2 to 2 hours or even longer. Thicken if preferred with corn flour or potato flour and season to taste..
#Simple food, base training, lower carbohydrate availability, periodised nutrition. Tasty!