Mince on toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 as a starter
Skip to ingredients
Showing items 1 to 3 of 6
- 50g beef drippingplus extra for the toast
- 400g onionsfinely diced
- 500g beef mince (15-20% fat)
- 6 garlic clovesfinely sliced
- 1 tbsp tomato purée
- 300ml red wine
- 500ml good-quality beef stock
- 1 tbsp thyme leaves
- 4 small slices of sourdough
- 60g mature cheddar
Nutrition: per serving
- kcal467
- fat28.6g
- saturates14.7g
- carbs17.8g
- sugars5.2g
- fibre3g
- protein23.2g
- salt1.1g
Method
step 1
Put the beef dripping in a large, wide frying pan over a medium heat. Once hot, cook the onions over a low heat for 18-20 mins or until soft and slightly caramelised.
step 2
Remove the onions, leaving as much of the fat in the pan as possible. Add the beef, gently frying for 10-12 mins and stirring only occasionally, until there's no moisture and the meat is brown. Return the onions and add the garlic along with the tomato puree, frying for a further 2 mins, then add the wine, increasing to a medium-high heat and reducing until there is almost no liquid left. Add the stock with the thyme, bring to the boil, then lower the heat and simmer for 55-60 mins or until the meat is velvety.
step 3
Toast the sourdough, brush with the remaining melted dripping, and serve heaped with the mince and cheddar grated on top.
