Deirdre’s Savoury Mince and Gravy

Mince and gravy

Speaking of Master chefs, Deirdre Goninon, from Echuca is certainly one. Deirdre makes cooking look simpleand effortless. Her recipes are easy to read and simple to make. You can also find Deirdre’s recipes in the 2010 compendium. This recipe falls within the “male proof” category. Thanks again Deirdre, we truly value your assistance in turning each edition into something special.


1 tbsp oil
500 gm beef mince
1 onion, chopped
2 tbsp worcestershire sauce
2 tbsp soy sauce
4 tbsp tomato sauce
2 tbsp cornflour

Cooking Instructions

  1. Heat oil in small inner pot.
  2. Add onion and cook until translucent, stir occasionally.
  3. Add mince and cook till no longer pink.
  4. Add Worcestershire, soy and tomato sauces and stir in.
  5. Add 1 1/2cups boiling water.
  6. Season with saltand pepper.
  7. Bring to boil and simmer for 3 minutes.
  8. In the meantime, fill large inner pot with 3 litres boiling water.
  9. Place small inner pot into large inner pot and simmer for further 2 minutes.
  10. Place lid on pots and transfer them to Ecopot, with lid on.
  11. Dissolve cornflour with 2 tbsp cold water.
  12. Stir into pot and cook for a further 30 minutes.
  13. Cooking time 1 hour.

HINT … Serve on toast for a snack or with mashed potato and vegetables as a main meal.


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