| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 2 |
oz |
Back bacon – derinded and chopped; (50g) |
| 1 |
|
Onion – chopped |
| 1 |
|
Carrot – grated |
| 1 |
|
Stick celery – thinly sliced |
| 2 |
tb |
Oil |
| 1 |
lb |
Minced beef; (450g) |
| 4 |
oz |
Button mushrooms – sliced; (100g) |
| 3 |
tb |
Tomato puree |
| 1 |
|
14 ounces ti chopped tomatoes; (400g) |
| 1 |
|
Pinches sugar |
| 4 |
fl |
Red wine or beef stock; (125ml) |
| 2 |
ts |
Schwartz Marjoram or Oregano |
| 1/2 |
ts |
Schwartz Garlic Granules |
| 1 |
pn |
Schwartz Ground Nutmeg |
|
|
Schwartz Ground Black Pepper |
|
|
Salt |
INSTRUCTIONS
Fry the bacon, onion, carrot and celery in the oil until softened.
Add the beef and brown. Stir in the mushrooms, tomato puree,
tomatoes, sugar, wine or stock Marjoram or Oregano, Garlic Granules,
Nutmeg and Pepper. Cook, uncovered, for 30 minutes, stirring
occasionally. Season to taste.
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