Pentargon Burger Stew
Best beef-burgers ideally 'homemade'
one per person (Source GingerPig)
half a packet of stir-fry veg per person
a large onion finely or roughly chopped
a large clove of garlic if it takes your fancy.
Rice-bran oil to fry or sear the burgers,
... tomato puree ...
Best beef-burgers ideally 'homemade'
one per person (Source GingerPig)
half a packet of stir-fry veg per person
a large onion finely or roughly chopped
a large clove of garlic if it takes your fancy.
Rice-bran oil to fry or sear the burgers,
... tomato puree ...
Chop the garlic and onion finely and pepper well. Sear the burgers til 'brown' in a stirfry pan with a tightly fitting lid. Reduce the heat and add the onion-garlic, forking as you go without the lid until the alliums are soft. Fork in the veg, turn the heat right down and cover. Allow to sweat for 10 minutes or until the heat has softened the veg and cooked the burgers through.
Add a good squirt of puree towards the end and fork in. The pan may be left on low gas heat to reduce while you work a lock.
But do set a timer AND!
So long as the gas is turned off, you can keep the stew warm for quite a while by covering it with a much folded towel.
Add a good squirt of puree towards the end and fork in. The pan may be left on low gas heat to reduce while you work a lock.
But do set a timer AND!
So long as the gas is turned off, you can keep the stew warm for quite a while by covering it with a much folded towel.
