Vixen’s Savoury Mince

Hi Guys,

For those that follow the FB thread you may have seen Meg’s asked the other day for some inspiration using the mince she had in the fridge. I got home from sydney late that night and come Wednesday morning went searching for an easy out for dinner. I noticed we had a tray of mince in the freezer so I rang megs for her recipe…. This is how it went… I just chucked some onion, garlic and mince in and then a handful of rice, filled it up with water and away it went… She then added about 6 ingredients all over the shop. Meg’s did you write it down? Nup! So I took some notes and went to it making the Vixens Savoury Rice. Will be interesting to see how close I got to her version!!! It was sort of like playing two player chinese whispers! The out come was super yummy and 4 Thumbs up from this household! It’s quick, it’s easy and it’s cheap! What more could you ask for when you need to bang out an easy meal!

INGREDIENTS:

1 Clove of Garlic

1 Onion

20g Oil

500g Beef Mince

1 tblsp Curry Powder

1 tblsp TM Stock

100g Sliced Mushrooms (optional)

200 – 300g Mixed Veggies (Cut into small cubes)

100g Basmati Rice (Or any white rice – allow extra cooking if using brown.)

400g water

3 tblsp Ketchup / Tomato Sauce

2 tblsp Soy Sauce

Lettuce Cups to serve (optional)

Coriander to serve (optional)

METHOD:

  1. Place Onion and Garlic into TM bowl and blitz for 5 seconds speed 7.
  2. Add oil and sauté onion and garlic for 2 minutes speed 1 at 100 degrees.
  3. Add mince, and cook for 5 minutes, Varoma temp on reverse + speed soft.
  4.  Add Rice, Water, Stock, Curry Powder and Mushrooms to the TM bowl. Cook for 10 minutes on Varoma temp on reverse + speed soft. At this stage add the chopped veggies to the Varoma dish set to steam while mince is cooking.
  5. Add the part steamed veggies, Ketchup and Soy Sauce to the TM and cook for 8 minutes at 100 degrees on Reverse + Speed soft. You will need to check the water levels at this time and add some more water if you think it is a little dry.
  6. Serve in lettuce cups or as is. You can sprinkle some fresh herbs like parsley or coriander over it before you serve.

TIPS: 

  • You can use other forms of mince. I happened to have lamb but it would work well with pork or lamb.
  • My little people loved it and would make a good wholesome baby food meal. You could just  puree it slightly for the little people.
  • I used a range of coloured veggies in my mix. I love to try and cross off as many colour groups as I can. In this mix I used Orange Capsicum, Red Tomatoes, Purple and Orange Carrots, Bok Choy (Would work great for Kale), Green Peas and Pumpkin. I would use Corn but we have an anti-corn eating toddler at the moment! (see pic below)
  • You could leave out the rice or substitute it for Macaroni Pasta. You could even make it into a pasta bake with a sprinkle of cheese over top and under the grill. Great versatile mince!

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7 Responses to “Vixen’s Savoury Mince”

  1. Bec
    January 20, 2012 at 3:41 pm #

    Was pretty easy but lots of oil at end maybe next time I will put less water in to see if it makes any difference but thanks for posting this it was helpful.

  2. Maralyn
    January 26, 2012 at 11:57 am #

    Hi, I’m going to make this tonight, wil let you know how it turns out. It looks yummy!
    I love your website:). I have had my thermie since just before Christmas and I absolutely love it. Use it at least 3 times a day:).

  3. Maralyn
    January 26, 2012 at 3:32 pm #

    This meal is scrumptious :). I made a few changes… I only used 15g of oil as I thought the mince may be “fatty” even though I only use heart smart mince. I didn’t put rice in it either as I served it over pasta. So I only added 150g water. I also used worcestershire sauce instead of soy as I didn’t have any. It was PERFECT.. Then we had The Easy Chocolate Mousse in the EDC book. A easy meal:). The leftover savory mince will be perfect as the filling for a meat pie over the weekend. Thankyou Cass for this very versatile recipe:).

    • Cass
      January 26, 2012 at 10:16 pm #

      I love all your changes!

      It would be beautiful over pasta!

      The Oil I can understand what has happened. I used premium organic mince. I am thinking that mine didn’t seem oily as the meat was so lean.

      Thanks so much for the feedback it really is appreciated!!!

      Cass
      xx

  4. Megs
    January 26, 2012 at 8:42 pm #

    Thanks for the feedback Ladies – we will change the oil down to 20g and that should be fine for most dishes

  5. Desleigh
    July 18, 2013 at 4:38 pm #

    Hi, I just made this tonight. Loved it. I did make a few changes, I used butter instead of oil for sautéing and instead of soy (I thought I had enough saltiness from the tm stock) I added 1 tbs of Oyster, 1 tbs of Worchester sauce and 1 tbs of tomato sauce with a tbs and a half of corn flour mixed in water to the 400mls for my liquid.

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