Cape Malay Tomato Bredie
Servings 6
Difficulty Beginner
Total Time 4 hours COOK MODE
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INGREDIENTS
- 2 Tbsp (30ml) oil
- 500g beef goulash
- 3 Tbsp (45ml) flour
- Salt for seasoning
- 2 onions, peeled and diced
- 1 Tbsp (15ml) Hinds Spices Mixed Herbs
- 1 Tbsp (15ml) Hinds Spices Southern Grill All in One Seasoning
- 2 tsp (10ml) Hinds Spices Mild & Spicy Curry Powder
- 2 x 410g cans
Rhodes Quality Chopped & Peeled tomatoes - 50g
Rhodes Quality Tomato Paste - 1 cup (250ml) beef stock
- 3 carrots, peeled and diced
- 250g baby potatoes, halved
- 250g brown mushrooms, quartered
- 3 sprigs of rosemary
METHOD
- Preheat the oven to 140℃.
- Heat the oil in a frying pan, toss the beef in flour and season with salt.
- Brown the beef on all sides and remove from the pan. Set aside. Add the chopped onion and sauté until soft (approx. 5 minutes).
- Add the Hinds Spices Mixed Herbs, Hinds Spices Southern Grill All in One Seasoning, Hinds Spices Mild & Spicy Curry Powder, Rhodes Quality Chopped & Peeled Tomatoes, Rhodes Quality Tomato Paste and beef stock, bring to a gentle simmer and toss in the vegetables and rosemary. Stir and season.
- Place in the preheated oven and slow cook for 3 hours. Serve with rice.