It’s one thing to throw everything into a pot and hope for the best, but what if we could assure you that SJ’s method has a guaranteed tasty outcome?
- 1 tablespoon olive oil
- 1 cup tomato puree
- 1 chopped brown onion
- 500g beef mince
- 400g peeled diced potatoes
- 300g peeled diced carrots
- 2 tablespoons beef gravy powder
- 200g mushrooms cut into quaters
- 1 cup frozen peas and corn mixture
- steamed rice
Heat a saucepan over medium heat and add oil. Add mince and onion to oil and stir with wooden spoon while cooking to break up the mince until browned. Add one cup cold water, gravy powder and tomato puree. Stir.
Add carrot and potato and season with salt and pepper. Cover the saucepan and bring to the boil. Reduce heat to a simmer, stirring occasionally for 20 minutes. Add mushroom and pea mixture and cook for a further five minutes. Serve on a bed of rice.