Beef Recipe

Savoury Marmite Mince recipe

Minced beef combines with Marmite, paprika and beef stock to create thick, sticky cooked mince perfect for serving with mash. If Marmite isn't for you, omit it and add more garlic, tomato puree and Worcestershire sauce to taste.


  • 450g beef mince
  • 1 onion
  • 250g mushrooms
  • 2 dstsp. Marmite
  • 1 tsp. smoked paprika
  • 250ml beef stock, made with low-sodium stock cubes or fresh
  • 1 tbsp. corn-starch mixed with 1 tbsp. water to thicken if needed
  • 1 tbsp. Worcestershire sauce, or to taste
  • 1 tbsp. tomato puree
  • 1 tsp. oil

Method of Preparation:

  1. Finely chop the onion and thinly slice the mushrooms.

  2. Heat the oil in a frying pan and add the onion. Cook until soft, sweet and brown. Add the mushrooms and cook until all of the liquid from them evaporates, around 5-8 minutes.

  3. Tip the onions and mushrooms into a bowl and put the beef into the frying pan. Cook until browned on all sides and ever so slightly crispy, and drain any excess fat.

  4. Add the onion and mushrooms back into the pan and stir in the tomato puree. Cook for a few minutes, then add the Marmite, paprika and beef stock. Simmer for about 10 minutes, until thick and sticky.

  5. If the mixture doesn't seem to be thickening, add corn-starch and water and cook for another 3-4 minutes or so. Serve.

If you're worried about your sodium intake, use low-sodium yeast extract instead of Marmite. The use of low-sodium stock cubes or homemade stock will keep the salt in this dish down. Recipe serves 4.

Author: Laura Young.

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450gabout 16 oz (15.87285 oz based on 0.035273 ounces in a gram)
250gabout 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
250mlabout 1 cup (1.0567 cups based on 236.59 mililitres in a US cup)


Published: February 21, 2012
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Published by Starsol