Zander has troubles with meat unless it's mince so e make everything with mince!! You can do something like stroganoff, satay & that sort of thing. Another this to try is, make a bolognaise sauce chop your veges up fine & put them in as well then serve over the rice, sort of like spaghetti but not
Yummmm that sounds good. I also have a jar of Sweet and Sour Sauce in the pantry. Do you think Meatballs ( with minced veges in them ;-)) with Sweat and sour sauce would be nice?. I think my MIL makes a similar dish and it usually tastes good.
chuck all the vegies and mince into a big frypan or wok, and then add flavour! I would chuck in the sweet n sour sauce, stir it around and then add rice.
You can do the same with a jar of pasta sauce (our favourite)
I do meatballs of various sorts with different vege's & seasoning and serve with rice. So sure!
I also make savoury mince with veges and serve it over mashed potatos. yum... just use beef stock, bay leaves, worshtershire(sp?) sauce, a dash of soy sauce, garlic and some herbs from the garden.
What i do with mince and veges. Generally 300 -400gram mince i reckon would easily do family of 4 or 5 or more, depends on how much vege you use (and how much you eat!). I prob use about 4 cups veges all up, plenty for us 2, and the dogs, and my lunch for the next day.
Cook mince & a diced onion with abit of salt & curry powder. When just about cooked, chuck in 1 cup of rice, and a packet of chicken noodle soup mix (i just use the home brand one). Cook for a min or so, till rice absorbs meat juice, and then add water. Keep adding water till rice cooked, but, little bits at at time, dont want it to go soupy or glugy. I cook in wok, with lid.
While your cooking that, cut up veges. I use generally red & green cap, and carrot. Chuck all that in as you go along, depending on how cooked you want it. Then near the end, chuck in mushrooms and cabbage, and leave lid on till cabbage and mushies are softish.
Can also flavour with some soy sauce or worchester sauce.
We serve ours with chilli and garlic sauce.
My mum used to cook it when we where kids - cheap feed. Called it chow mein.
DH's mum also cooked it, but called it Green Rice.
my mom makes these great meatballs with onion, egg, dry onion soup mix and cooked rice. Fry them up then put them into a beef stock to make meatball soup. Something about having the rice in them... Last time I made it, I put too much rice & the rice was too moist so my poor meatballs fell apart. I ended up making the sauce into a gray and in went the meat. It still tasted great !!
I ended up doing a variation on Christy suggestion (only changed one ingrediant really as I had no worshtershire sauce. I did mince , onian , garlic , carrot , zucchini , mushrooms , Soy Sauce , one cup beef stock and 2 tablepoons of a spice i have called Moroccan spice . Then served it with rice ..oh my goodness it was yummmmmm. Kaitlyn and ate heaps hehe..Dh is about to arrive home and will try it then .
Thanks Christy ...great idea!.
Mum2bee I think I will give your rissoles a go next week as they sound devine as well.
ohhh what would we do without our BB inspired meals!
Serve over steamed zucchini or broccoli tossed with chopped parsley and freshly squeezed lemon.
~~~
Beef mince and pea curry
Spice up the start of the week! This budget-friendly curry will take just 30 minutes to get to the table.
Ingredients (serves 4)
2 tablespoons vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons madras curry paste
650g beef mince
400g can diced tomatoes
1 cup frozen peas
steamed basmati rice, mint leaves and pappadums, to serve
Method
1. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add garlic and cook for 1 minute. Add curry paste and cook, stirring, for 1 minute or until aromatic.
2. Add beef and cook, stirring with a wooden spoon, for 4 minutes or until browned. Add tomatoes and bring to the boil.
3. Reduce heat to medium. Cook, uncovered, for 5 minutes or until liquid has almost evaporated. Stir in peas and cook for 1 minute or until peas cooked through. Spoon curry over rice. Top with mint. Serve with pappadums (see note).
Notes & tips
Place 4 pappadums at a time, evenly spaced, on a heatproof, microwave-safe rack or inverted dinner plate (so they are elevated off the turntable by 2cm). Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes or until pappadums expand and crumple (they become crisp as they cool).
This recipe can be made ahead and frozen.
~~~
Porcupine casserole
Serves 4
You will need...
SAUCE
1 x 420g can salt reduced tomato soup
1 x 415g can no added salt crushed tomatoes
½ cup finely diced onion
1 cup water
2 teaspoons salt-reduced chicken-style stock powder( Massel®)
1 teaspoon dried oregano
1 teaspoon crushed garlic (in jar)
MEAT BALLS
500g very lean beef mince
⅓ cup raw long grain rice
1 teaspoon salt-reduced chicken-style stock powder (Massel®)
1 egg white
Method...
Pre heat oven to 190ºC fan forced.
To make sauce: In a large casserole dish (that has a lid) combine all ingredients listed to make the sauce. Pour into casserole dish and leave to one side.
To make meatballs: In a medium size mixing bowl combine all ingredients listed to make meat balls. Using your hands mix together well. Shape into 12 round meat balls, add to casserole dish and bake for 1 hour.
~~~
Savoury mince with pasta
Serves 4
1 tablespoon olive oil
1 rasher rindless bacon, chopped
1 onion, chopped
1 clove garlic, crushed
500g minced steak
6 mushrooms, chopped
1 capsicum, seeded and chopped
2 tablespoons tomato paste
425g can tomatoes
1 cup beef stock
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
½ cup small pasta
seasonings to taste
1. Heat oil in large frying pan. Saute bacon, onion and garlic until tender.
2. Add mince. Brown well, breaking up with a spoon as it cooks. Stir in mushrooms, capsicum and tomato paste.
3. Blend in all remaining ingredients. Bring to the boil. Reduce heat. Simmer 15 to 20 minutes until pasta is cooked. Serve with crusty bread and salad.
Note: If desired, add some chilli and canned beans of choice.
~~~
Teriyaki Beef Mince
450 gm beef mince
½ cup frozen corn
½ cup frozen peas
1 carrot, diced finely
1 small onion, chopped finely
2 tbsp teriyaki sauce
1 tsp mirin
1 ½ tbsp ketjap manis (Indonesian sweet dark soy sauce)
Pepper
1. In a pan, brown the onions in 1 tbsp oil. When fragrant, add the beef mince to brown slowly. Add carrots and cook for 4 minutes.
2. Add the corn and peas. Cook for a few more minutes, then add the teriyaki sauce, mirin, bit of pepper and ketjap manis. Cook for 2 minutes.
3. Serve with steamed rice.
~~~
Mince, Lentil and Spinach Curry - this is my FAVE meal!
500g lean beef mince
1 leek chopped
1 red chilli chopped (optional) - I use 1-2 teaspoons of chilli powder instead
2tsp ground cumin
2tsp ground coriander
1tsp garam masala
1tsp turmeric
2tsp paprika
1tbs grated or finely chopped ginger - I just often use 1 tbs of the jar ginger if I don't have fresh
3-4 garlic cloves chopped
1 tin diced tomatoes - I use Coles brand diced tomatoes - 400g
small box of frozen spinach
1 cup of yellow lentils (channa dahl) - I often use yellow split peas instead (easier to find) - just make sure you soak them for the day
1/2 cup red lentils
1 litre beef stock
Natural Yoghurt (optional) - I usually don't bother with this - I serve with pappadums!
Salt/Pepper to taste
1. Saute leek, garlic and ginger in olive oil. Add ground spices (including chilli powder) and stir until fragrant. Remove from pan and set aside.
2. Brown mince, return leek and spice mixture to pan and combine. Add tomatoes and stir through.
3. Add lentils and combine.
4. Add beef stock and bring to boil, cover and simmer for approx. 1 hour or until lentils are tender. The red lentils will break down, the yellow lentils will remain whole but softened.
5. Shortly before end of cooking time, add defrosted spinach and stir through. Serve with a dollop of natural yoghurt if desired.
Registered User
Mince Beef and rice ideas
Reply With Quote
Bookmarks