This recipe is my own – if I was a 1940s housewife (and had a fridge) I would make up a big pot of ‘Meaty Gravy’ to use as a base for several different recipes or just to have a couple of spoonfuls over mash & veg. It is quite delicious (when you are hungry like me!)..
I used two weeks worth of mince meat rations in this recipe…
I used two weeks worth of mince meat rations (about 1 lb of mince) in this recipe and there should be enough ‘Meaty Gravy’ to use as a pour over addition for 8 meals. Unlike the 1940’s housewife, I am blessed with a freezer so I have portioned it up and frozen it…so I don’t eat it all!
- 1 lb mince beef
- salt & pepper
- old ripe tomatoes (optional)
- oxo cubes or marmite
Brown mince in pan
Add water (around 600ml) and stir
Add 1 to 2 oxo cubes to your own taste (or marmite) and stir
Add a couple of pinches of dried thyme
Throw in some chopped ripe tomatoes (if you have any that need using up)
Mix up a tablespoon of cornstarch with a little water and pour some into the pan and stir, add more if necessary until thickened.
Continue stirring and cooking on medium/low for around 20 minutes or so
Add salt & pepper as needed
Finally: remove from heat and leave to cool. Should make 8 portions to freeze. This gravu can be used as a base for other dishes like curry where you can add curry powder etc. Personally I prefer a couple of spoons poured over a vegetable dish or mashed potatoes!