Minced Collops Au Naturel
Ingredients
Directions
Prepare
Mince the rump steak finely, removing all fat and skin.
Season with a moderate quantity of pepper and coarse sea salt.
Cook and serve
Place over gentle heat and stir with a fork until hot, preventing lumps.
Simmer slowly in its own gravy for 10 to 12 minutes.
If too dry, add a little boiling water, broth, or gravy.
Stew for 2 more 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 meat that forms the dish, and its fat is removed so the texture stays fine.
The step that matters
Stirring over gentle heat until hot. Gentle heat and constant stirring with a fork break up the minced meat and stop it clumping into lumps. Cooking too hard toughens the protein and makes the meat dry and grainy.
“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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