Savoury mince had gone out of fashion for a while but has resurfaced at many cafes on their breakfast menu.
The beauty of savoury mince is that you can dress it up for dinner with mashed potatoes and vegetables or you can dress it down for breakfast with a corn tortilla.
This is a tangy bbq flavoured savoury mince and being able to hide grated vegetables in this meal is a bonus.
Savoury Mince has been a breakfast staple for my son especially in those early days when toasted gluten free bread was rejected and we were still finding a cereal to his liking.
1 kg beef mince
1 large brown onion diced
1/2 cup water
1/4 cup Worcestershire Sauce ( Beerenberg or Spring Gully)
1/2 cup tomato sauce
2 tablespoons vinegar
2 tablespoons lemon juice
1/4 cup brown sugar
1 teaspoon instant coffee
Grated vegetables eg carrot, zucchini, sweet potato
1. Heat oil in saucepan and then add onions. Cook until soft.
2. Add the beef, a little at a time to brown and the fry for 5 – 10 minutes. Add the vegetables and fry for 5 – 10 minutes.
3. Add the remaining ingredients and simmer for 5 – 10 minutes.
4. Season with salt and pepper to taste.
(Adapted from Barbeque Meat Loaf Recipe by G. Lyons “Moray Downs”, Charters Towers from Generations of Bush Cooking, Hints & Recipes, Compiled by the School of Distance Education Charters Towers Centre)