1 Tbsp cornflour diluted in 1 tablespoon cold water
salt and pepper to season if needed
For the Corn pap topping:
3/4 cup Iwisa pap
500 ml water plus pinch of salt
1 Tin of Koo Creamed SweetCorn
50 g of butter
80ml milk (optional)
Add the olive oil to a large pot.
Add the onions and cook over medium heat for a couple of minutes until slightly softened.
Stir in the garlic, Koo Mixed vegetables tin, celery, salt, herb’s and Bay leaves, cook for a further 8 minutes. Add a splash of the stock if the Pan gets too dry.
Add the mince, breaking it up with the back of a wooden spoon until nicely browned.
Stir in the tomato paste and the stock.
Add the Balsamic vinegar
Add the beef stock.
Bring to a simmer, partially cover the pot and cook for 15 minutes. Add the cornflour slurry and simmer for a couple of minutes or until the gravy thickens. Remove and discard the bay leaves after 30 min of cooking. Taste and season if needed.
