Minced Beef And Red Wine On Rye Bread

  • 2 servings
  • 30 minutes to prepare
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Ingredients

  • 200g minced beef
  • 1 onion, diced
  • 1tbsp olive oil
  • 2 garlic cloves, crushed
  • 1tsp mixed herbs
  • 1 bay leaf
  • 1 star anise
  • 100ml red wine
  • 100ml tomato passata
  • 100ml water
  • Salt & pepper, to taste
  • 2 slices rye bread
  • 30g beef dripping
  • 1 Booths Garstang Blue and Broccoli Soup

Instructions

Method:

  1. Fry the minced beef and onion in olive oil until brown.
  2. Stir in the garlic, mixed herbs, bay leaf, star anise and fry for a further minute.
  3. Add the red wine and reduced until the mix is half of the original amount.
  4. Add the tomato passata and water and simmer for 1 hour, adding a little more water if the mix is too thick.
  5. Season to taste with salt and pepper and keep warm
  6. Toast the two slices of rye bread and spread with beef dripping.
  7. Top with the minced beef and serve with Booths Garstang Blue and Broccoli Soup.

Chef’s Tip:
To make your own beef dripping: next time you cook roast beef, keep all the meat juices and fat from your roasting tray and pour into a clean jam jar. It will keep in the fridge for 1 week or 3 months in the freezer.

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