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Recipe: Perfect My minced beef and kale relish

My minced beef and kale relish. A little baking soda (bi-carb soda) will help tenderise the meat (like magic) and is used quite often at many Chinese takeouts/restaurants! Cooking ginger beef and kale Ground beef and kale mix is one of his favourites. It literally takes me less than twenty minutes to make the meal which works when I do not feel like slaving away at the stove, which is often.

My minced beef and kale relish You can also freeze them, preferably in individual portions, for up to three months. Ground Beef with Kale and Mushrooms is perfect for dinner but also tastes great warmed up for breakfast or lunch the next day. I often grab leftovers for breakfast just to give myself a break from eggs or smoothies! You can cook My minced beef and kale relish using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of My minced beef and kale relish

  1. You need 150 g of ground beef.
  2. You need 2 cloves of garlic minced.
  3. Prepare 1/2 of medium onion chopped.
  4. Prepare 2 of medium tomatoes chopped.
  5. Prepare 1/4 cup of water.
  6. Prepare of salt and pepper.
  7. It's of kale or spinach as you need.
  8. Prepare 2 tablespoon of oil.

See recipes for My minced beef and kale relish too. This makes a perfect meal on an Autumn day. Crumble beef over mixture and mix well. Meatloaf: In a large mixing bowl combine beef, pork, eggs, bread crumbs, garlic and tomato relish.

My minced beef and kale relish step by step

  1. In a pan add oil and the ground beef till brown.
  2. Add the minced garlic till cooked add the onions and cook till they are soft.
  3. Add the tomatoes into the pan cook three minutes and add the water and cook till it’s thick and aromatic and adjust seasonings.
  4. Add the spinach or kale to the pot and cook but leave the veggies green for a vibrant dish.
  5. My kids always these are like tacos So we eat with tortillas for a delicious dinner.

To reheat ground beef casserole: thaw frozen casserole in the refrigerator overnight. If the topping starts to get too brown before the filling is heated through, cover loosely with foil. I would like to think it was a way to beef up the meat. The kale makes it look like you have a lot in your plate. Most people in Zimbabwe eat for energy so the portions are going to be bigger than what you would get in say a hotel..

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