Hungarian style savoury mince

In Melbourne, Australia at the moment, we’re supposed to be having Summer! Not only have we only had a handful of warm days over 25˚C since Spring started, but we’ve had a colder and wetter start to Summer than we did Winter!!

We have been waiting to enjoy the warm weather as we just love entertaining and having BBQ’s, eating salads and enjoying some time on our new balcony. But instead, we’re locked inside, with the heater on, wearing coats and eating stews/casseroles/roasts. Help! I need some Winter warmer inspiration!

What was planned for dinner was hamburgers, cooked on the BBQ (grill) and enjoyed with salad in a bun (was so looking forward to them too!) But as the weather was less than ordinary, it was time to look for a good belly-warming dish with yummy mash potatoes and vegetables.

Lately I have been searching my cookbook collection first before searching the internet. I have quite a few cookbooks so coming up with some inspiration shouldn’t be all that hard, right? Wrong! Everything that looked and sounded perfect, I’d look in the pantry and be 3 or 4 ingredients short! That won’t do! So it’s time to search the internet, in which I found on Lavendar and Lovage’s blog her Hungarian savoury mince. This meal is Weight Watchers approved (UK) and is low in calories but definitely not lacking in flavour and it’s not spicy, so the kids will love it too! You should have no left overs when this meal is placed in front of everyone!

PREP: 15 minutes     COOK: 1 hour and 35 minutes     SERVES: 6 people

INGREDIENTS:
500 grams beef mince
1 tablespoon olive oil
1 onion, diced
½ tablespoon smokey paprika
1 tablespoon Hungarian (sweet) paprika
4 button mushrooms, sliced
2 teaspoons dried oregano
2 teaspoons caraway seeds
2½ tablespoons red wine vinegar
1½ tablespoons tomato paste
1 can (400mls) diced tomatoes
Salt and pepper
½ can (200mls) water
¼ wombok (nappa) cabbage (200 grams) finely sliced

TO SERVE:
Mashed potatoes for 4 people
3 carrots, sliced and cooked

METHOD:
Place a fry pan/skillet, with lid, on medium-high heat. Add the olive oil, onions, mince beef and both the smokey and Hungarian paprika. Fry for 3-4 minutes, until meat has browned. Add in the mushrooms and cook for another 3 minutes. Add in the oregano, caraway seeds, vinegar and tomato paste and stir until well combined. Add the canned tomatoes, water and salt and pepper to taste. When the tomatoes and water have been mixed well into the mince mixture, add the sliced cabbage and place lid on. Turn heat to low and allow to simmer for 1 hour and 20 minutes, stirring occasionally.

While your Hungarian mince is cooking, make your mashed potatoes and carrots or any other vegetables you choose.

bon appétit