Mince and “Gravy”
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat|
|Suitable for||Amines Challenge, Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet – Very High Chemical|
|Misc||Freezable, Pre-preparable, Serve Hot|
Easy, low chemical mince and gravy. Great as a topping on pizzas, or as a filling in sandwiches, wraps or calzones.
- 500g beef mince
- 1/2 cup veloute (Refer to recipe)
- 1/2 cup no-tomato sauce (Refer to recipe)
If amines are tolerated (Optional)
- 3 or 4 Slices preservative-free bacon (chopped)
|1.||Cook the mince in a non-stick frying pan until cooked through.|
|2.||Add the no-tomato sauce and veloute and stir through.|
|3.||Add in the bacon (if using) and allow to simmer until the liquid thickens like gravy.|
Low Chemical /Failsafe, Very High Amines if using bacon.
This mince can be served as is with vegetables, or stirred through pasta or rice. It is also great as a topping on pizzas, or as a filling in sandwiches, wraps or calzones.
Veloute is a white sauce made using stock - refer here for the recipe. The No-Tomato Sauce recipe can be found here.
Avoid browning the meat if amines are a problem, adding some water to the pan can help with this.