Beff Collops, Minced |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-4 | |||||||||
| INGREDIENTS: | ||
| 1 lb (450g) minced lean steak | 1 tablespoon butter or oil | 2 small finely chopped onions |
| salt and pepper | 1 tablespoon oatmeal, optional | 1/2 pint (300ml) beef stock |
| 1 tablespoon Worcestershire sauce or mushroom ketchup | toast or mashed potatoes | |
| 1 | Break up the mince so that there are no lumps. Heat the butter or oil and soften the onions in it but do not colour. Push aside, then add the steak, in batches if the pan is small, and fry it quickly until it is brown all over. Mix well with the onions, season to taste and stir in the oatmeal, mix well, then finally add the stock. Cover and simmer gently for about half an hour, add the sauce to taste, mix well and taste for seasonings. |
| 2 | Serve either with triangles of dry toast or mashed potatoes. It can also be served with sliced hard-boiled or poached eggs. |
| 3 | NOTE: If game is used it is often seasoned with a pinch of ground allspice and half port wine and half stocks is used. |