Roast Onion Soup & Gravy Powder, Tomato & Basil Pasta Sauce, Liquid Beef Stock
You will need
measuring spoons
small knife
wooden spoon
medium frying pan
mixing bowl
ice cream scoop or ¼ cup measure (if available)
ovenproof serving dish
oven gloves
1 T (15 ml) butter
2 T (30 ml) olive or canola oil
1 medium onion, finely chopped
1 x 25 g Ina Paarman’s Liquid Beef Stock
500 g best quality lean beef mince
¼ cup (60 ml) water
1 T (15 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
1 x 400 g Ina Paarman’s Tomato & Basil Pasta Sauce
To make even sized frikkadels, shape them with an ice cream scoop or ¼ cup measure.
Method
Adjust oven rack to the middle position.
Preheat oven to 180°C.
Warm a frying pan. Add the butter, when it foams and starts to brown, add the oil and onion. Stir-fry over medium heat until the onion starts to brown.
Add the sachet of Liquid Beef Stock and cook for another few seconds. Leave the onion mixture to cool to room temperature.
Place the meat in a mixing bowl, add the water.
Add the Roast Onion Gravy Powder and the cooked onion mixture and mix in lightly with a knife, until evenly blended.
Shape into ± 8 frikkadels (see Ina’s tip).
Place in an ovenproof dish, in a single layer.
Pour the Pasta Sauce over.
Bake for 35 minutes.
