This sauce has enough bite to make it Mexican but it is not too strong for those who enjoy flavourful and lightly spiced food,
1 kg lean beef mince
1 large onion, coarsely chopped
1 to 2 cloves garlic, crushed or 2.5 ml garlic and herb seasoning
5 ml salt
5 ml beef stock powder
2.5 ml dried origanum or mixed dried herbs
10 ml Worcestershire sauce
125 ml cake flour
1 x 410 g tin Mexican-style tomatoes
1 x 410 g tin tomato and onion mix or red kidney beans
30 ml tomato paste
- Stir-fry the beef, onion, garlic or garlic and herb seasoning over moderate heat until loose and crumbly and lightly browned.
- Add the salt, beef stock powder, origanum or dried herbs and Worcestershire sauce and stir-fry for a further few minutes.
- Stir in the flour, contents of the tins and tomato paste. Mix well until evenly blended, cover partly and simmer gently for about 15 minutes or until the meat is tender and a thick sauce has formed.
- Season to taste and serve as a filling for pancakes or a topping for baked potato or use it in Mexican food.
8 to 10 servings.
Recipe by Carolié de Koster from the Art of Cooking Recipe Book p. 357.