Minced Collops Au Natdrel
Ingredients
Directions
In a pan over gentle heat, combine the minced steak with salt and pepper.
Stir continuously with a fork until heated through to prevent lumps.
Simmer slowly in its own juices for 10 to 12 minutes.
If 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; finely minced meat cooks quickly and turns tender when simmered gently.
The step that matters
Stirring continuously over gentle heat. Minced meat added to a pan can clump into lumps as it heats unevenly. Constant stirring with a fork breaks up the mince and keeps the heat even, so the meat cooks into a smooth, crumbly texture.
“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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