John Myers
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American Style Minced Meat Pan
The perfect american style minced meat pan recipe with a picture and simple step-by-step instructions.
Basic mass:
- 500 g Minced meat, preferably beef
- 200 g Green peppers, possibly replace some with pickled or fresh jalapenos
- 150 g Onion
Spice up:
- 250 g Tomato ketchup
- 20 g Sugar beet syrup – alternatively 15 g cane sugar
- 1 tbsp Tomato paste
- 3 tbsp Mustard
- 2 tbsp Wine vinegar
- 3 tbsp Worcester sauce
- 1 tbsp Salt
- 1 Knife point Clove powder
- Smoke aroma to taste
Grill:
- 1 tbsp Clarified butter
preparation
- Peel the onion and possibly the paprika and cut the paprika into coarse cubes and the onion into finer cubes and mix with the minced meat. If you like it a little hotter, you can replace some of the peppers with pickled or fresh jalapenos.Please make sure that the mixture has reached about room temperature before frying so that as many roasted aromas as possible can emerge when frying.
preparation
- Now let the pan get really hot, sear the mixture in clarified butter and continue to fry until the minced meat is slightly crumbly and nicely brown. Now fill up everything with the remaining ingredients, except for the mustard (which comes in at the end) and let it simmer for about 5 minutes on a low level. Finally stir in the mustard and, depending on your taste, add more ketchup for more sweetness or vinegar for more acidity.
- I can only recommend to anyone who is into BBQ sauces to try liquid smoke. Can be used for anything and, to my knowledge, is even healthier than conventional smoking methods.
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