Minced Collops Au Naturel
Ingredients
Directions
Prepare the meat
Mince the rump steak finely, removing all fat and skin.
Season the meat with salt and pepper.
Cook
Heat a pan over low heat and stir the meat with a fork until hot, preventing lumps.
Simmer the meat slowly in its own juices for 10 to 12 minutes.
If the mixture is too dry, add a little boiling water, broth, or gravy.
Stew for an additional 2 minutes and serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rump steak
- Provides the main body of the dish, cooking down into tender, savoury minced meat.
- Boiling water, broth, or gravy
- Adds moisture to loosen a mixture that has become too dry during cooking.
The step that matters
Heating the meat over low heat while stirring. Low, steady heat with constant stirring keeps the finely minced meat from clumping and seizing, so it cooks evenly and stays tender rather than becoming dry or lumpy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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