Lyn's Recipe Collection
serves 4
500g minced beef
1/2 cup chopped onions
1/2 cup chopped green pepper
1/2 tsp paprika
1/2 can tomato puree
1 Tablespoon brown sugar
1 tsp salt
4 toasted hamburger buns
Combine beef, onions and green pepper. MW 4-5 mins on HIGH until meat is no longer pink.
Crumble with fork; add paprika, puree, brown sugar and salt. Blend well.
Cook covered on 60% power for 7 minutes, stirring once.
Spoon onto buns.
Ingredients for 2 cups:
1 cup sour cream
½ cup mayonnaise
1 Tab sugar
½ tsp fine sea salt
Fresh ground pepper, to taste
Dash of garlic powder, to taste
3 Tabs finely chopped radishes
¼ cup finely chopped green pepper
¼ cup finely chopped red onion
¼ cup finely chopped Continental cucumber, unpeeled
ice
Method:
Assemble ingredients.
In medium-sized bowl, combine sour cream and mayonnaise.
Add sugar, salt, pepper, and garlic powder. Stir well.
Add the finely chopped (minced) vegetables and stir to blend well.
Cover and refrigerate for at least two hours prior to serving.
Serve with your favourite selection of garden vegetables.
Note: This may also be used as a dressing for tossed salads. This recipe is easily halved or doubled according to need.
Because there is sour cream and mayonnaise in this dip, it needs to be kept cold. I use a container that has a cavity for ice and then the dip container itself sits on top of the ice to keep it cool.