Creamy Mushroom & Bacon Mince
Sour cream can be used instead of crème fraiche or if dairy is a problem, omit it – you will still have a great dish, but it just won’t have the
1 onion, chopped
olive or vegetable oil
2 rashers bacon, chopped
2 cloves garlic, finely chopped
2 sticks celery, finely chopped
250g button mushrooms, chopped
500g beef mince
400g can diced tomatoes
1 cup beef stock
sea salt and freshly ground black pepper
200g tub crème fraîche ½ cup chopped fresh parsley
1 Place onion and a little oil in a heavy-based frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion starts to soften.
2 Add bacon and cook, stirring occasionally, for 5 minutes. Add garlic and celery and cook for 2-3 minutes. Add mushrooms, cover and cook, stirring occasionally, for 5 minutes longer or until
mushrooms give up their juices. Remove lid and cook, stirring
frequently, for 4-5 minutes or until mushroom juices evaporate.
3 Increase heat, add mince, mix to combine and break up meat. Cook, without stirring, for 4-5 minutes or until mince starts to brown. Give a good mix and cook, without stirring, for 4-5 minutes longer or until mince browns.
4 Mix in tomatoes and stock, bring to simmering, cover and simmer, stirring occasionally, for 30 minutes or until mixture looks and tastes rich and delicious. Remove lid and simmer, stirring
occasionally, for 5-10 minutes until any excess liquid evaporates.
5 Season with a good grind of salt and pepper. Stir in crème fraîche and most of the parsley, reserving some for garnish.
Serving suggestion: Serve over polenta, mashed or baked potatoes, pasta or on slices of thick toast with a steamed green vegetable of your choice or a salad of mixed leaves.
Happy cooking and eating.
Recipe by Rachel Blackmore
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