for two cold and hungry flatmates, with leftovers:
- 500g minced beef
- 3 peeled carrots, in little fingernail-sized dice
- half a pint of porter, or a fairly hefty ruby ale
- 100g diced smoked bacon (not essential, but why not?)
- about 4-5tbsp pickled silverskin onions, or quartered pickled onions
- pork fat/lard/butter/vegetable oil
- some good stock, or one ham stock cube (Knorr's are genius - get hold of some)
- mustard, to taste (wholegrain's good but use what you've got)
- a brave squeeze of HP Sauce or a few jerks of the Daddies' bottle
- a handful of chopped parsley and chives
- salt, pepper, sugar
- Heat a sauté pan with the bacon and fat or oil. Slowly render the fat from the bacon without burning it.
- Once the fat runs out of the bacon and the pieces darken, increase the heat and add the beef and carrots.
- Brown in the bacon and fat until the beef is drying and breaks up.
- Deglaze the pan with the beer and boil vigorously to reduce about three quarters of the liquid.
- Add the stock to just under the level of the beef and carrots, then add the brown sauce, mustard and stir.
- Leave on a high heat for 5-10 minutes until everything thickens up, becomes glossy and the carrots are cooked.
- To finish, stir in the pickled onions and taste for seasoning. Don't be afraid to sweeten it if needs be. I used sugar, but redcurrant jelly would be excellent if you've got some. Add the herbs just before serving.
- Serve with mash and peas, or Yorkshire puddings, or on buttered toasted English muffins, or chips. You get the idea.