Recipes
Scouse
Ingredients
10 Portions
• Diced Beef: 400g
• Onion (diced): 200g
• Carrot (peeled & diced): 200g
• Swede (peeled & diced): 200g
• Potato (peeled & diced): 200g
• Salt: To taste
• Pepper: To taste
• Gravy Granules: As required
• Olive Oil: For frying
• Garlic: 1 clove
• Mixed Herbs: Pinch
50 Portions
• Diced Beef: 2kg
• Onion (diced): 1kg
• Carrot (peeled & diced): 1kg
• Swede (peeled & diced): 1kg
• Potato (peeled & diced): 1kg
• Salt: To taste
• Pepper: To taste
• Gravy Granules: As required
• Olive Oil: For frying
• Garlic: 2 cloves
• Mixed Herbs: 1 tbsp
100 Portions
• Diced Beef: 4kg
• Onion (diced): 2kg
• Carrot (peeled & diced): 2kg
• Swede (peeled & diced): 2kg
• Potato (peeled & diced): 2kg
• Salt: To taste
• Pepper: To taste
• Gravy Granules: As required
• Olive Oil: For frying
• Garlic: 4 cloves
• Mixed Herbs: 2 tbsp
Method
1. Heat olive oil in a heavy-bottomed frying pan
2. Add diced steak, season with salt, pepper, and herbs, and brown well
3. Add diced onion and garlic, cook 5 minutes, then simmer on medium heat for 10 mins
4. Add enough water to cover meat, bring to boil, and simmer for at least 3 hours
5. Add carrot, swede, and potato; top up with water to cover
6. Bring to boil and simmer 40 minutes until vegetables are tender
7. Adjust seasoning
8. Thicken sauce with gravy granules if needed (per packet instructions)
9. Bake at 190˚C for 15 minutes if desired for a browned finish
Key Points
• Prep vegetables the day before to start cooking early
• Long cooking time improves flavour and texture
Allergens
