Ingredients
- 2 tablespoons oil
- 1 to 2 onions, finely chopped
- 1 carrot, peeled and finely chopped
- 1 garlic clove, minced (optional)
- 1 to 2 cups mushrooms, sliced
- 500 grams ground beef
- 1 teaspoons paprika powder (optional)
- 20 grams beef stock cubes (2 beef stocks cubes specified)
- 2 tablespoons gravy powder
- 3/4 cup water (more if needed)
- 1 tablespoons Vegemite
- 1/4 cup water, boiling
- 1 cup peas (frozen, optional)
- Salt
- Pepper
How to Make
-
Step 1: Heat the oil in a heavy-based pan or your camp oven over a medium heat and sauté the onions, carrot and garlic for a few minutes and then add the mushrooms and continue to cook until softened.
-
Step 2: Add the mince and cook until browned and then add paprika, stock cubes, gravy powder and 3/4 cup water, and stir to combine.
-
Step 3: Combine Vegemite and hot water in a small cup and add to the mince and mix well and season to taste.
-
Step 4: Bring to the boil, then reduce heat and simmer, uncovered, for about 15 minutes, adding the peas towards the end and add more water if the mixture gets too thick.
-
Step 5: Serve up on toast, over pasta or mashed potato, or you could turn it into a Shepherds pie.
-
Step 6: TIP - you could add other vegetables, such as corn, celery, etc.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.