my mince tasted sh.t!, page-23

in our house we call it a stew....english or australian style
been making it my whole life, since I was allowed to cook by myself
the flavour is always the same, and heavenly
the basics, a good quality steak minced, with finely chopped onion, sliced carrots, tiny pumpkin squares and potato cut into half inch squares
we do not use oil or butter, as there should be sufficient fat in the meat for the browning process

the meat and onions are browned and seasoned with salt and pepper, then water added, then the remaining vegetables
the food is left to simmer and reduce
for around 25-30 minutes
then add 1/3rd of a cup of tomato sauce, and same amount of worcestershire sauce

delicious taste, never fails, all the flavours are brought together to combine to this unique flavour, yet each of the vegetables taste heavenly, as in the carrots, pumpkin and potato

we serve this with creamed potato, with frozen baby beans and peas combo....for dinner
we eat it for breakfast on toast
we serve it for lunch with fresh crusty bread rolls

we do not add other ingredients that may overpower the unique flavour of this dish

if I wanted to make an asian inspired stew, I would use minced pork or chicken, with capsicum, onion, and carrot...
I have used chopped apple instead of potato, or
I may add no more than 2 other asian vegetables
I add sugar, vinegar and soy sauce for a sweet n sour style stew
If I am making an italian style I only add tomato, capsicum and onion, and serve it with pasta
ie no carrot, pumpkin or potato
mexican style is similar to italian with paprika and chilli

remember, in cooking, that less is better, to bring out the flavours
cheers
ps
wait till I show you the stunning results achieved with the antique table restoration project.....I am amazed myself at the results achieved