• 1 lb (500 g) lean ground beef
• 1 onion, finely chopped
• 1 red or green pepper, finely chopped
• 7 oz (200 g) tomatoes, chopped
• 1 tbsp (15 mL) all-purpose flour
• 1 tbsp (15 mL) tomato paste
• 2/3 cup (150 mL) beef stock
• Tabasco sauce, to taste
• 2 tbsp (25 mL) chopped fresh basil or coriander
• 4 large whole-wheat rolls
• Shredded lettuce and chili sauce, to serve

1. Heat large, heavy-based pot, then add ground beef and onion. Fry over medium heat 7 minutes or until browned all over, stirring occasionally to break up lumps. Add pepper and tomatoes, and cook for 3 minutes, then sprinkle over flour.

2. Stir tomato paste into stock, then add Tabasco sauce and basil or coriander. Stir 2/3 cup (150 mL) stock into meat mixture. Bring to boil, then reduce heat, cover and cook gently 10 minutes. Add extra stock if needed; season.

3. Split rolls in half and toast lightly. Put some shredded lettuce on base of each roll and spoon meat sauce on top. Each person can add chili sauce to taste.

Serves 4

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