This sauce is an easy, quick meal when served on baked potatoes, noodles, rice, cauliflower rice, cabbage ‘noodles’, quinoa, toast or scones. It can be made with any minced meat – beef, turkey, chicken, lamb… or you can make it vegetarian by swapping the meat for two extra cups of mushrooms and adding some peas. Freezes well.
This can also be made in a pan on the stovetop, stirring with a wooden spoon until thickened.
(Photo shows meat free version, without peas.)
Inspired by a Sue Gregg recipe in “Meals in Minutes.”
- 1 small brown onion, halved
- 1/2 red capsium, deseeded and quartered (optional)
- 1 cup sliced fresh mushrooms
- 50g ghee or olive oil
- 500g beef mince (or other mince)
- 6 Tblspns white spelt flour or gluten free flour
- 500g chicken broth (or water with 1 Tbspn stock paste)
- 1 tspn garlic powder
- 3 Tblspns tamari or coconut aminos (or to taste)
- freshly ground black pepper
- Place onion and capsicum into Thermomix bowl and chop 2 sec/speed 5.
- Add sliced mushrooms and ghee or oil, and cook 3 mins/reverse/speed soft.
- Add crumbled mince and cook 5 mins/100C/reverse/speed soft, breaking up lumps as needed.
- Sprinkle flour over mince and cook another 2 mins/100C/reverse/speed soft.
- Add chicken broth (or water and chicken or vege stock paste), garlic powder, and tamari or coconut aminos, and cook 8 mins/100C/reverse/speed 1.
- Serve over baked potatoes or sweet potatoes, rice, etc; or cool and freeze.
- Omit minced beef, increase mushrooms to 3 cups. Add 1 cup of frozen peas with vege stock, and cook until thick.
- Add 1 cup of white sauce after thawing (if frozen), and stir gently over heat until combined and warmed through.