Minced Beef and Onions

With the unseasonably warm weather coming to an abrupt end this week my husband requested this comforting dish which his mother used to make.  In her version she would serve it in a ring of cooked marrow with potatoes and vegetables.  This is my take on Minced Beef and Onions which I served in a jacket potato with courgettes (in a nod to the marrow), carrots and broccoli. In Scotland I believe it’s known as Minced Beef and Tatties!

Minced Beef and Onions won’t win any beauty pageants but it’s hot and hearty meal that down a treat with my family. It’s also a great dish to make a double portion of and freeze for another day. I will be making this a regular for those chilly evenings as an alternative to Spaghetti Bolognese and Chilli con Carne!

I do hope you try my Minced Beef and Onions and for more minced beef recipe ideas why not check out:

• One Pot Minced Beef Hotpot
• Italian Minced Beef Plait
• BBQ Chilli Burgers with Spicy Guacamole
• Simply Delicious Spaghetti Bolognese
• Easy Cheesy Cheat’s Cottage Pie
• Chocolate & Chorizo Chilli con Carne

Why not pin for later?

5 from 3 votes

Print

Minced Beef and Onions

Minced Beef and Onions is traditional British comfort food, simple and delicious!

Course Main

Cuisine British

Keyword comfort food, Minced Beef, traditional

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Author Camilla Hawkins

Ingredients

• 500 g Minced Beef/Steak
• 1 Large onion chopped
• 1 tbsp Plain flour
• 1 tbsp Light olive oil
• 300 ml / ½ pt Beef stock
• 3 dashes Worcestershire Sauce
• Salt and Pepper

Instructions

1. Sweat the onions on a low heat for 10 minutes in a deep non-stick pan with a lid, stirring occasionally.
2. Next add the minced beef and fry until browned.
3. Sprinkle on the flour and cook for a minute stirring continuously.
4. Add the stock, Worcestershire Sauce and seasoning and bring to the boil stirring until thickened.
5. Simmer for ten minutes on a low heat.
6. Serve with jacket potatoes or mash and vegetables.