Though better known as a spread, friends from overseas claim that Vegemite have a wide range of uses in cooking.
This article was first published in 4x4 Australia's February 2011 issue.
This savoury vegemite mince recipe combines the iconic ingredient of any Australian kitchen cupboard with another Australian staple, beef, to create a gravy that will be a wonderful addition to pasta, mashed potato, or even turned into a Shepherds pie.
This recipe serves 4.
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- 2 tblspn oil
- 1-2 onions, finely chopped
- 1 carrot, peeled and finely chopped
- 1 garlic clove, crushed (optional)
- 1-2 cups mushrooms, sliced
- 500g beef mince
- 1 tspn paprika powder (optional)
- 2 beef stock cubes
- 2 tblspn gravy powder
- ¾ cup water – more if needed
- 1 tblspn Vegemite
- ¼ cup boiling water
- 1 cup frozen peas (optional)
- Salt, pepper
Heat the oil in a heavy-based pan or your camp oven over a medium heat. Sauté the onions, carrot and garlic for a few minutes. Add the mushrooms and continue to cook until softened.
Add the mince and cook until browned. Add paprika, stock cubes, gravy powder and ¾ cup water, and stir to combine.
Combine Vegemite and hot water in a small cup. Add to the mince and mix well. Season to taste.
Bring to the boil, then reduce heat and simmer, uncovered, for about 15 minutes, adding the peas towards the end. Add more water if the mixture gets too thick.
Serve up on toast, over pasta or mashed potato, or you could turn it into a Shepherds pie.
Viv’s hint: you could add other vegetables, such as corn, celery, etc.