Okay I make a mean mince ‘n’ tatties but following the recipe as I do, I always fully browned the ground beef. This article is suggesting that that I’ll get a better flavor if I only partially brown them.
Guess I’ll have to try that.
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Why You Should Brown Only Some of the Ground Meat Called for in Recipes
Most recipes for things like chili and meat sauces want you to brown the ground meat at the start. The browning adds a meatier flavor to the dish, but it also overcooks it.
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