Name: Mince With Herb Doughballs
Yield: For 4-6 servings
Cuisine: United Kingdom
Ingredients: 500 g (1 lb) beef steak, finely minced; 2 tablespoons oil; ½ cup (125 ml/4 fl oz) milk to mix; 1 teaspoon sugar; 1 teaspoon lemon juice or wine vinegar; salt and pepper; 600 ml (1 pint) water or beef stock; 200 g (6 oz) fine self-raising flour; 1 egg; 2 tablespoons olive oil (or 50 g/2 oz beef suet, traditional); freshly ground white pepper; salt; 1 level tablespoon grated fresh ginger, unpeeled; 2 cloves garlic, crushed; 1 tablespoon herbs (own choice), finely chopped; 1-2 onions, finely chopped

Preparation info

For
4-6
servings

Difficulty
Medium

Appears in

A Year in a Scots Kitchen

By Catherine Brown

Published 1996

About

This quick meal-in-a-pot in less than 30 minutes, depends, first and foremost, on gristle-free, not too fatty, good quality steak. Scots, buying mince from High Street butchers, will have it minced-to-order, choosing their steak and watching it being minced.

The other necessity for a memorable-tasting mince is a thorough browning for flavour of both onions and meat.