Packed with flavor and super versatile, this quick and easy dish will change your breakfast, lunch and dinner life forever.
Ok so I realise that some of you may not know of or ever heard of or maybe never tasted savoury mince before. But that's ok…that's what the internet and food blogs are for, right? To teach and educate each each other, so that we can enjoy all the flavors and dishes of the world.
What a great time that we live in.
And today I am not only going to show you the traditional way of eating this delicious dish but I am going to show you how to use this Savoury Mince Three Ways.
So what is savoury mince? Well it is ground beef or mince meat as we call it, that is cooked up with diced onion, carrot and garlic then flavored with mustard, soy sauce and Worcestershire sauce. A roux is added to give the dish a thick almost creamy texture. It is typically served for breakfast. Piled upon toast and usually with a perfectly poached egg perched on top. It is a pretty old school dish but it is super tasty and one of Jason's favs, which is why I am sharing his recipe with you today.
The first time I realised Jason's great love for this dish was on a holiday on the Gold Coast in Australia, which was almost 9 years ago now. Gosh time goes by fast.
We were staying in a hotel just near Broadbeach, so every morning we would leisurely walk down to one of the cafes for breakfast. The first morning after studying the menu closely he chose, you guessed it, the savoury mince. He once again chose this the next morning. Then the next. And then the next.
By the fifth day, and after I had eaten an array of items off the menu including French toast, breakfast burritos and baked eggs, I decided to give his trusty savoury mince a go.
After the first bite I could totally see why he had been eating this everyday. It was damn amazing. Packed with flavor, leaning towards the salty side, with a rich creaminess to the texture. I just couldn't get enough. From that day until the end of the trip we both ordered the savoury mince every morning.
I swear the staff must of thought we were slightly crazy.
And from the day that we returned home this addictive dish has been popping up in our kitchen on a regular basis.
But I don't believe that this dish was destined to only live its life out on a piece of toast. So I got Jason to make up a batch of his savoury mince and thought I would share with you my three favourite ways to eat it.
First up we have got the traditional breakfast version where you simply top a piece of toast, or maybe even a bagel, with a good dollop of savoury mince and then top it with a perfectly poached free range egg.
Up next is the loaded wedges lunch option. Simply cook up a batch of HOMEMADE SPICY WEDGES and top with savoury mince and sour cream.
And finally the dinner option as a fantastic pasta topping. Just cook up your favourite pasta, I love and used wholemeal penne for this, then mix through the savoury mince and serve with a bit of shaved Parmesan.
And if you guys try this and find a new way to enjoy it, then share the love by commenting below. I would love to try your ideas.
Enjoy.
Ingredients
- 3 tablespoons olive oil
- 2 onions fine diced
- 2 carrots fine diced
- 3 garlic cloves crushed
- 1½ pounds 700g ground beef/ beef mince
- ⅓ cup Worcestershire sauce
- ⅓ cup yellow/mild mustard
- ⅓ cup Japanese soy sauce
- 1½ cups beef stock
- 5 tablespoons tomato paste
- 2 tablespoons butter
- 3 tablespoons flour
Instructions
- In a large saucepan or pot heat the olive oil over a medium to high heat. Add the diced onion, carrot and crushed garlic. Sauté for a bout 5 minutes until the vegetables have started to soften.
- Add the ground beef/ beef mince and continue to cook whilst stirring until all the meat has been browned off.
- Add the Worcestershire sauce, mustard, soy sauce, stock and tomato paste. Give it a good stir and simmer over a medium heat for 15-20 minutes. Stirring occasionally.
- Melt the butter either in the microwave or on the stovetop, and stir in the flour to form a thick paste. Add to the beef mixture and stir well. Remove from heat and stir for a couple of minutes until the sauce has thickened up nicely.
ge says
Hi
Looks very yummy.I will be making it tonight
What to you mean by mild mustard ,is it the American type that we use with burgers.? A picture please.
when you simmer for 15-20 minutes do you cover the saucepan or not ?
Waiting for your reply
Thank you
Kylie says
Hi there, yes that's right it's the American type of mustard that is used on burgers etc.
This is the one I used here in New Zealand http://www.masterfoods.co.nz/mustards/squeezy-mild-american-mustard/
I simmer it with the saucepan uncovered. Thanks and I hope you enjoy it.
Kasi says
This was such a great and easy recipe. The taste is divine, reminded me of a Pakistani curry recipe I tried once. I used a pork beef mix and it turned out great. Thanks for sharing!
Kylie says
Thanks Kasi I am so glad that you liked it!! I will have to try it with the pork mince mix next time I make it.
Johanne says
Oh my word! I made this and served it with the wedges and sour cream and it was a-maze-ing!
This goes into regular rotation!
Cheers!
Kylie says
I am so glad you enjoyed it Johanne. It's one of my faves too 🙂
Kylie says
Heavens above I can not stop licking the spoon
Yum yum yum
Jan says
I’m from Australia and you can also make it into a shepherds pie. You put the savoury mince into a casserole dish, top with mashed potato then put in oven until potato browns. Delicious
Anonymous says
I’m from Australia too and I put grated cheese top aswell
Anonymous says
Plain flour?
Anonymous says
I grew up in NZ. We always had it for dinner/tea with mashed potato, or sometimes in a shepherd’s pie
Jan
Anonymous says
Been making this for years. Very versatile. My Mum used to make it too about 70 years ago.
Sandra says
This is my first comment on Pinterest. Kylie, we are from NSW Australia and made this tonight for our meal prior to NSW hopefully winning the first of three NRL State of Origin NRL games. LOL. WOW! Delicious. This Recipe will be the only i use for savoury mince from now on. My husband, who saturates his meals with pepper and Worcestshire Sauce loved it also. I asked him to try first then add extras if needed. Mmmmm, no extras needed. Thank you. Loooved it.
Sandra says
Kylie, looove your recipe. I am from NSW Australia and made it tonight. My husband, who always saturates his meals with pepper and Worcestshire Sauce also loooved this on toast with poached egg. I asked him to try first before adding the extras and he agreed it didn't need the extras. Thank you Kiley. My go to savoury mince recipe from now on.
Anonymous says
I just made this - it was inedible (way too salty). What did I do wrong please???
Jane says
This recipe is the closest to what I remember eating as an 80s kid in Australia at my grandparents. Only difference she used mustard powder, no garlic and added a little vegemite to the sauce. Maybe half a teaspoon.
I have made it with and without roux and like both. Also very freezer friendly, can do roux when reheat after defrosting. I make this a lot as a meal prep weeknight dinner. Thanks.