Mince and “Gravy”
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| Serves | 4-6 |
| 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 |
| Meal type | Ingredient |
| 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.
Ingredients
- 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)
Directions
| 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. |
Note
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.
