Beef 'n' Tomato Mince

• 450g raw mince
• 50 g mushrooms (coarsely chopped)
• 1 medium onion (chopped)
• 1 medium size carrot (diced)
• 227g tin tomatoes
• 300ml stock (made using 1 beef stock cube)
• 1 tsp (5ml) Worcestershire sauce
• 1/2 tsp (2.5ml) dried mixed herbs
• 1/2 tbsp cornflour
• 1 tbsp cooking oil.

Heat the oil in the open pan.

Fry the vegetables and then the meat.

Remove any excess fat.

Stir in the tomatoes, worcestershire sauce, herbs and stock.

close the lid and bring to full pressure.

Use pressure level 2.

Cook for 10 minutes.

Turn the pressure selector to the steam release position or place the pressure cooker under cold running water.

Open the lid.

Blend the cornflour with a little water.

Stir into the meat.

Bring to the boil, stirring, until the meat thickens.

Serve with potatoes, rice or pasta.