Mincer Collops Au Naturel
Ingredients
Directions
Prepare
Mince the rump steak finely, removing any fat or skin.
Season with salt and pepper.
Cook and serve
Heat in a pan over gentle heat, stirring with a fork until hot and not lumpy.
Simmer slowly in its own juices 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 itself, so its fine mince sets the tender, even texture of the dish.
- Boiling water, broth, or gravy
- Adds moisture when the meat dries out, keeping the mince loose and juicy.
The step that matters
Heating the mince gently while stirring with a fork. Meat proteins tighten and toughen when heated fast, and mince clumps as it cooks. Gentle heat and constant stirring keep the meat tender and separated rather than dry and 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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