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A real meal in one crowd pleaser. Delicious cold the next day in a lunch box.
500 g extra lean mince or a mixture of beef and ostrich
2 t (10 ml) Ina Paarman's Beef Stock Powder
canola or olive oil
2 t (10 ml) Ina Paarman's Garlic Pepper Seasoning
1 small onion, chopped
1 x 250 g punnet sliced mushrooms
1 x 200 ml Ina Paarman's Ready to Serve Mushroom Sauce
parsley to garnish
Preheat a large, heavy frying pan until very hot. Sprinkle the stock powder over the meat. Add 2 T of the oil and stir-fry the meat in two batches until nicely browned. Spoon meat out on a plate and season with Garlic Pepper. Add a little more oil to the pan and brown the onion. Add the mushrooms and stir-fry until they start drawing water. Add sauce. Add the meat and stir in, simmer for 5 minutes.
400 g penne
1 punnet 200 g (4 handfuls) baby spinach, washed
2 T (30 ml) olive oil
2 t (10 ml) Ina Paarman's Potato Spice
Boil the penne in unsalted water for 5 minutes. Add the spinach and boil for a further 2-3 minutes until the pasta is cooked and the spinach bright green. Drain and toss with the olive oil and Potato Spice. Dish onto deep soup plates. Top with meat and mushroom sauce. Sprinkle with parsley. All you need is a green salad and a glass of red wine!