June 14, 2007

Beef Mince with Alfafa Sprouts on Sourdough English Muffins

It's just something usual and I had to make it for lunch. I have made Sourdough English Muffins and I always make it every other day or so as the sourdough starter is available in the fridge and stays fresh.

My kids love bread and they simply are enjoying home-made ones. Last weekend, we had lunch together with our close friends to celebrate Ellen's birthday. I made the Sourdough Bread and Ralph thought it was crunchy on the outside and chewy and moist in the inside. That had explained it. I was just glad everyone was enjoying each other and was really happy to see the kids were engaged and playing together. They enjoyed their pizza which the dough I made from sourdough bread recipe.

Cook and Eat Meat event's deadline is on 16 June 2007. So, please send me your entry(ies) to cookandeatmeat(at)gmail(dot)com.

Beef Mince with Alfafa Sprouts on Sourdough English Muffins

I like to add hot chilli sauce on top of the mince, but you can add tomato ketchup or chutney if you'd like. This beef mince is also great eaten as the main course accompanied with green salad and mashed potatoes, or use it as sprinkles on your sweet and sour vegetable soup or as the topping on pizza.

500g beef mince, 3 cloves garlic, finely chopped, 1 medium onion, finely chopped, 1 small carrot, finely chopped, 2 sprigs of celery, finely chopped (my celeries are growing smaller than the average celeries sold in the supermarket, so if you use the big celery, you should just use one sprig for this recipe), 2 tsps wochester sauce, 1 tsp kecap manis (or 1 tsp brown sugar mixed with 1 tsp water), 1 Tbs sweet chilli sauce, 1 cup beef stock, salt and pepper, oil for cooking

Heat the oil, cook the onion and garlic until fragrant and soft. Add mince, cook until brown. Add in carrots, cook until soft. Add in the sauces. Pour in the stock. Simmer until mince soft. Correct the seasoning with salt and pepper. Serve warm on top of the muffins or your favourite bread.

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