2 tsp dried herbs (any mixture of thyme, rosemary, parsley, basil, or sage)
2 tbsp flour
450ml beef stock
3 tbsp tomato paste
1 tsp worcestershire sauce
200g frozen peas
1 carrot, diced
1/4 tsp black pepper
salt to taste
6 dollops of sour cream
Method
Heat the olive oil (1 tbsp) in a shallow casserole and fry the onion (1) and garlic cloves (2) until soft and starting to turn golden.
Turn up the heat and add the beef mince (500g). Break up the mince with a wooden spoon and cook until browned.
Add the flour (2 tbsp) and stir. Add dried herbs (2 tsp), tomato paste (3 tbsp), beef stock (450ml), and worcestershire sauce (1 tsp). Stir and bring to a gentle simmer.
Turn the heat down and cover with a lid. Simmer for 20 minutes stirring occasionally.
After 20 minutes, it should be dark and glossy, with a rich, thick gravy. Add the frozen peas (200g) and carrot (1). Cook for a further 5-8 minutes. Add pepper (1/4 tsp) and salt to taste.
Serve with buttered bread and a dollop of sour cream.