No Tomato Bolognese | Reflux-friendly Bolognese | Low-Fat Bolognese

This sauce is an alternative to traditional bolognese sauce, using roasted sweet pepper sauce instead of tomatoes.

It is not only reflux*-friendly and low-fat, but so delicious, I think I might actually like it more than traditional bolognese sauce!!!

I am usually very critical of using garlic in a bolognese sauce – it should just be ‘soffritto’ (finely chopped carrots, celery and onions, fried off in olive oil), beef, tomatoes and salt.  And of course if, as a reflux sufferer, garlic affects you, then you can make the roasted sweet pepper sauce without garlic – simply roast the peppers with a drizzle of olive oil and a sprinkling of fine sea salt (don’t use herbs as they’ll affect the taste of the bolognese sauce!).  But, if you can tolerate roasted garlic, then it’s well worth sticking to using it in the pepper sauce as it adds extra depth of flavour.

no tomato bolognese | reflux friendly bolognese | low-fat bolognese | bolognese with roasted sweet pepper sauce

Ingredients:

  • Roasted sweet pepper sauce (Make this in advance and refrigerate or freeze before using – this will make the cooking process for the sauce very quick! – and make it slightly runnier than usual, using approximately 200-250ml of chicken or vegetable stock when blending/’cleaning out’ the blender.  How much sauce you use in your bolognese will depend on how meaty or ‘saucy’ you like it – if you haven’t previously frozen the roasted pepper sauce, you can freeze any you don’t use.)
  • 500g lean minced beef (I use 5% fat minced beef)
  • 1 medium onion, finely chopped (leave out the onion if this affects your reflux)
  • a sprinkling of sea salt
  • 1tbsp olive oil

Method: 

If you have already made the roasted sweet pepper sauce, the bolognese is very quick to make, so put on your pasta water (with a good handful of coarse sea salt and a drop of oil, of course) before you start.  Your sauce will be ready even before your pasta is cooked.

Place the finely-chopped onions in a non-stick sauté pan with the oil and cook on a medium heat for approximately 5 minutes, making sure the onions don’t brown – stir frequently and get them to the point where they are translucent and mostly cooked.  (Skip this step if your reflux prevents you from using onions)

Turn the heat up to high and add the minced meat with a sprinkling of salt.  Separate the meat as you brown it, making sure it doesn’t form big clumps.

Once the meat is browned, add enough roasted sweet pepper sauce to get the desired sauce consistency.  Turn the heat down and simmer for 5 minutes, until the sauce is piping hot and the meat is cooked through.

Serve with your pasta – cooked ‘al dente’, of course!

Gloriously simple, Gloriously Low-Fat, Gloriously Low-Cal, Gloriously Reflux-Friendly, Gloriously Good!

*Please note I am not a doctor, speech therapist or in any way medically qualified.  The recipes are a combination of my interpretation of the rules outlined in the ‘Dropping Acid – The Reflux Diet’ book and ingredients that work for my reflux.  If you believe you suffer from reflux, please seek advice from a medical professional to confirm your diagnosis and work out the best course of treatment/management for you.  I hope that my recipes can help you as part of this management.  The recipes are, by their nature, very low in fat, so are also suitable for anyone wishing to follow a low-fat diet. 

 

Aberdeen Angus Beef Stew with Mushrooms and Shallotts

Product Review*: Aberdeen Angus Diced Casserole Steak

Cooked into Aberdeen Angus Beef Stew

A few weeks ago, I was sent some products for review by Damn Delicious.  Tonight, I cooked the last of the products I was sent for review by Damn Delicious: The Aberdeen Angus Casserole Steak.

You can view my reviews of their other products at the following links: Aberdeen Angus Steak Pie, Aberdeen Angus Steak Mince & Aberdeen Angus Steak (plus Pork Chops).

 

Aberdeen Angus Beef Stew

Ingredients (for 4 people):

  • 460g (1 pack) Aberdeen Angus diced casserole steak
  • 4 carrots, scraped & sliced
  • 10 echalion shallots, peeled & kept whole
  • 240g shitake mushrooms, cleaned (halve or quarter the larger ones, leave smaller ones whole)
  • 500ml beef stock (I used 1x Knorr Rich Beef Stockpot with 500ml water, but you can use any good quality stock cube, too)
  • 2tbsp plain flour
  • 100ml red wine
  • olive oil (enough for shallow-frying in a good non-stick pan)
  • fine sea salt
  • freshly-ground black pepper

Method:

Tip: I used a slow cooker for this and set it onto ‘Auto’.  If you wish to cook this recipe in the oven, reduce the cooking time (approx 2-3 hours) and cook in a casserole dish in a low temperature (approx. 150°C) oven. You may have to experiment with this as an oven is less forgiving than a slow-cooker.

Place the sliced carrots in the slow-cooker.

Shallow-fry the mushrooms in a little olive oil, then add them to the carrots in the slow-cooker, retaining any juices/oil in the pan.  Do the same with the shallotts – don’t fry them for long, just enough for the skins to start browning and blistering.

Brown the meat in the frying pan (add a little oil if needed) and season generously with sea salt and freshly-ground black pepper while you do this.   Once the meat is browned, add the flour and stir, then pour in the wine.  The flour will start thickening the wine into a sauce fairly quickly, so once it’s stirred and lump free, transfer everything into the slow-cooker.

Use the beef stock to ‘clean’ any residual flour/wine sauce from the frying pan and add this to the slow-cooker.

Stir, cover & cook on ‘Auto’ for approximately 5 hours.

Serve with mashed potatoes.  YUM!

Aberdeen Angus Beef Stew – Gloriously Simple, Gloriously Good!

 

THE REVIEW:

The casserole steak was very, very tasty and beautifully tender.  It melted in our mouths and was just packed full of rich flavour.

We are big meat eaters in our family, so for a stew/casserole, I would generally buy shin of beef and buy a bigger quantity than the 460g you get for £5.99, BUT it does feel deliciously indulgent and luxurious to make a stew with such high quality meat as this Aberdeen Angus Casserole Steak!  Also, whilst I tend to prefer slightly fattier meat in my stew, this Aberdeen Angus was very lean, which half of my family prefers.  It IS healthier and you get more meat (rather than fat!) for your money.

The packaging was simple and effective, minimising waste.  The quantity easily served 4 hungry people.  I did find that the ‘chunks’ were rather large, so before I used them, I cut some of them into half and some even into three.  This didn’t exactly take long as the meat was so tender that the knife glided through it effortlessly!

Overall, this was another fantastic meat product from Damn Delicious and if you can afford the indulgence and like lean steak in your casserole, I definitely recommend it.  Enjoy!

 

*About my reviews:

I received these products free of charge with a request to review them on my blog.  This is an honest product review and reflects my opinion (and those of my family members, who have also sampled the products).  I did not receive any payment in exchange for the review.  If you would like me to review your products, please contact me via Twitter, Facebook or E-mail in the first instance. Thank you 🙂

Aberdeen Angus Beef Burgers

Beef Burgers made with scrumptious

Aberdeen Angus Steak Mince from Damn Delicious

I was sent this Aberdeen Angus Steak Mince for review (click here for the review post) and wanted to cook it in a way that wouldn’t mask the amazing flavour of the Aberdeen Angus Beef.  I therefore opted for very simple burgers, that we cooked on the BBQ.

One 400g pack of mince made 4 decent-sized burgers.  I chose to make them quite large but fairly flat so they’d cook quickly and evenly on the BBQ, but you could equally make them slightly less spread out and much chunkier, if you prefer.

Aberdeen Angus Steak Mince | Aberdeen Angus Beef Burgers Raw

I’ve kept the recipe very simple to allow the amazing flavour of the Aberdeen Angus Beef to shine!

Ingredients
  • 400g Aberdeen Angus Steak Mince (you could, of course, make these burgers with any other good quality minced beef)
  • 2 large spring onions, trimmed & chopped
  • 1tsp wholegrain mustard
  • Fine sea salt
  • Freshly-ground black pepper
Method

Mix all the ingredients together without over-working the meat, shape into burgers.

If you have time, do this in advance, then wrap in clingfilm and leave in the fridge for a couple of hours.

Cook on the BBQ, under the grill or in a frying pan.

Enjoy!

Aberdeen Angus Steak Burgers | Aberdeen Angus Beef Burgers

Aberdeen Angus Beef Burgers | Cooking on the BBQ

Aberdeen Angus Steak Mince Burgers – Gloriously Simple, Gloriously Good!