Can anyone give me some tips on making mince please? The sort of mince that has lovely thick gravy? I love mince, but I can never seem to get it quite right. It tastes lovely, but I'm never happy with the gravy - it always lands up too watery, although it isn't swimming in it but what is there just seems too thin.
I usually add no more than 1/2 pint of stock and make up a decent spoonful of bisto powder and put that in. Am I missing something?
I usually add no more than 1/2 pint of stock and make up a decent spoonful of bisto powder and put that in. Am I missing something?