Recipes with minced beef

You've basically covered most of it, it's not the most versatile of meats - try making stuff with other meats or meat alternatives? :p

Keema curry I suppose?

Shepherds Pie/Cottage Pie is a good one actually.
 
try making crispy chilli beef, not quite the same with mince but will prob just taste the same... lol
use minimal batter and deep fry... then a bottle of sweet and sour sauce from the supermarket to stir fry and then throw in some chilli...
 
You've pretty much covered all the main groups. The only diffrence is the flavours used, rather than technices. Best thing to find new flavour combos is such for cruisine by country. Try some moroccan stuff for example.
 
Keema Peas.

or more chilli, you can never get enough of the stuff. Just throw everything in, chorizo, bacon, doritos, it is all fantastic in the end.
 
MisChief said:
try making crispy chilli beef, not quite the same with mince but will prob just taste the same... lol
use minimal batter and deep fry... then a bottle of sweet and sour sauce from the supermarket to stir fry and then throw in some chilli...
Click to expand...

Good god, that is nothing like chilli beef. Need steak for a start and thinly sliced, then make your own sauce it is so easy and a million times better.

Rump steak sliced as thinly as you can, toss in cornflour deep fry and set aside.
Take a carrot and use a pealler to make shavings, again deep fry and set aside.
Take an onion, thinly slice and fry in a pan till translucent. Add in a decent amount of ginger and chilli and fry for 1 minute. Then pour in one measure of soy, one measure of vinegar(rice or red wine) and two measurse of brown sugar. Boil till it starts to thicken, put the meat and carrots in and continue to cook unroll sauce gets really sticky and coats everyting. Other flavours or veg can be added.
 
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AcidHell2 said:
Good god, that is nothing like chilli beef. Need steak for a start and thinly sliced, then make your own sauce it is so easy and a million times better.
Click to expand...
lol i know, my uncle owns a chinese takeaway and he makes the meanest chilli beef.. but that was just a suggestion for lazy people :p
 
Try lasagne (sp)

Or be creative, get loads of nice stuff like some mild chillies, onions, carrots, potato, herbs, mix em all up with meat in balls flatten it slightly top and bottom like a burger but with a lot of height and bake, and have somit to go with it to compliment it.
 
The kids like a 'steak' pie made with mince at the moment. From memory.

1 lb of plain flour
1/4 lb of lard
1/4 lb of butter/marge
1/2 teaspoon of salt
water

Rub the fat into the flour and salt (or stick it in a food processor) then stir in enough water to make a lump of not too sticky pastry. Put it in the fridge.

Fry a chopped onion and 1 lb of mince until cooked then add a heaped tablespoon of flour and some pepper. Once this has soaked up the fat stir in half a pint of beef stock to make a gravy.
I sometimes add chopped mushrooms here.

Roll out the pastry to approx 5mm thickness. Use a non stick 8" x 1.5" dish and line it with the pastry then fill with the mince. Top the pie with more of the pastry and brush with egg or milk
to help colour it. Make sure there are a couple of holes in the pastry for steam to escape.

220c for 20 minutes and then 160c for 40 minutes should get the job done.
 
Cybermyk said:
The kids like a 'steak' pie made with mince at the moment. From memory.

1 lb of plain flour
1/4 lb of lard
1/4 lb of butter/marge
1/2 teaspoon of salt
water

Rub the fat into the flour and salt (or stick it in a food processor) then stir in enough water to make a lump of not too sticky pastry. Put it in the fridge.

Fry a chopped onion and 1 lb of mince until cooked then add a heaped tablespoon of flour and some pepper. Once this has soaked up the fat stir in half a pint of beef stock to make a gravy.
I sometimes add chopped mushrooms here.

Roll out the pastry to approx 5mm thickness. Use a non stick 8" x 1.5" dish and line it with the pastry then fill with the mince. Top the pie with more of the pastry and brush with egg or milk
to help colour it. Make sure there are a couple of holes in the pastry for steam to escape.

220c for 20 minutes and then 160c for 40 minutes should get the job done.
Click to expand...

A mince pie then??



what about mince and dumpins?
 
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