Recipe by: Alison Tait

Source: Family Recipe

Serves: 5 – 6


  • 1 kg minced beef
  • 1 large white or yellow onion, sliced and chopped into 2
  • 2 Tbsp oil
  • 2 beef OXO cubes
  • 1 beef stock cube
  • 2-3 Tbsp plain flour
  • Splash of Worcester or brown sauce
  • 1 Tbsp Balsamic vinegar
  • 750 ml stock from vegetables (from mashed potato and carrots used as accompaniments


  • 200 gms Self raising flour
  • 100 gms Vegetable suet
  • 5 sage leaves, chopped fine
  • Salt & Pepper
  • 8-10 Tbsp of cold water


  • Heat oil in a frying pan and add onions till they turn soft (maybe 5-7 mins)
  • Add the minced beef and fry for 10 mins till its cooked
  • Add 100-200 ml stock and stir for a few minutes till it boils. Turn off the heat
  • Drain off the mince and onions with a slotted spoon and place into another pan or oven proof dish, leaving all the liquid in the frying pan.
  • In a small bowl, mix the flour with a few Tbsps. of juices left over in the frying pan till it forms a paste
  • Stir the flour mixture into the juices in the frying pan and mix well till it reaches the consistency of single cream. Restart the fire and cook it down
  • As the juices reduce, keep adding more stock till the flavors develop and the stock is used up. Halfway through add the OXO cubes and the stock cubes
  • Add the Worcester sauce and the balsamic vinegar depending on taste required
  • Allow to boil and then reduce heat. Check seasoning and bring it down again to the consistency of single cream. Add this to the oven proof pan with the mince and onions and stir well.
  • If using dumplings, place on top, cover and simmer for 25-30 minutes or cook in a 180° Celsius / 350° Fahrenheit oven for 30 minutes

Download PDF here: British Minced Beef with Onion Gravy Alison Tait