The direct translation for this mince beef sauce is descriptively ‘crumb sauce’. It’s perhaps not a pretty plate of food, but it’s one of my all time favourite childhood foods and I still cook it to date.
250g mince beef
1dl plain flour
1. Peel and finely chop the onion. Place in a frying pan together with a splash of vegetable oil and the mince beef. During the cooking keep breaking the beef into smaller, ‘crumb’ like pieces, mixing together with the onion. Once ready, place aside in a bowl.
2. Boil the water. I’ve noticed that using hot water rather than cold will more easily give you a sauce that’s lump free. Melt the butter in the same frying pan you used for frying the meat. Once melted, add the flour. Mix together with the butter. If the mixture appears too dry (pictured below), you can add a little bit more butter. Fry, stirring, in medium heat until the butter – flour mixture has browned.
3. Reduce the heat to lowest possible setting. Pour about 300ml of water to the mixture. Whisk together until smooth. Add the remaining water, to the desired thickness. Add the cooked mince beef and the sauce together.