Ingredients (10 persons)PreparationAdvance preparation
Prepare the vegetables. Warm the service dishes.
1. Add the garlic paste to the minced beef to provide balanced seasoning and flavour, mix in well.
2. Decant the required amount of sauce into a measuring jug. If not for immediate use, cover, label and refrigerate until required for use.
3. Place minced beef, onions and mushrooms in a heavy bottomed pan and cook to a medium to high heat until meat loses its raw colour. Cover with a water tight lid, simmer gently over a low heat, or in a pre heated combi steamer until beef is tender and thoroughly cooked
4. Add sauce to the cooked beef, bring to the boil and simmer for 2-3 minutes.
5. Serve as appropriate in heated serving dishes.
Handy hint
This is an ideal dish to serve with a variety of pasta shapes from the KNORR Collezione Pasta Range. For a balanced flavour cook KNORR pasta shapes in KNORR vegetable or chicken stock of choice.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labeled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
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