I had 400g beef stewing steak, some slightly wrinkly swede and carrots, potato and some fresh onions. I minced the meat and veg apart from the potato. These were then lightly fried, stock added and cooked.
Half was removed, seasoned and thickened to have with potatoes and other vegetables for tea that night:
The other half had curry paste and a bit more seasoning added before being thickened and turned into two nights of meals as a curry:
Stretching ingredients is going to be a way of life for us for a while methinks! Looks tasty :-)
ReplyDeleteVery true although it is something we have done for a long while.
DeleteThis is the sort of batch cooking I love - one basic dish which can be divided up and turned into pies/curries/cobblers whatever. I usually throw in a handful of oats as a thickener. And reheating in microwave is very fuel efficient too 🍴🍴🍴💷💷💷
ReplyDeleteYes, reheating is what I am after.
DeleteExcellent use of your mince, three meals for two from 400g of beef is very good for stretching both the meat and the budget.
ReplyDelete