Ingredients
- 750 g Beef
- Salt
- Pepper
- Olive oil
- 1 Medium onion Finely chopped
- 3 Garlic cloves Crushed
- 1 tsp Thyme Leaves removed from sprigs
- ¼ Bunch coriander finely chop bottom half of stem, keep remaining for garnish
- 425 g Canned crushed tomatoes
Instructions
- Cut beef into approximately 1cm cubes and season with salt and pepper to taste.
- In a large saucepan, fry beef on medium heat in a little oil until tender, then remove from saucepan.
- In the empty saucepan, add oil, onion, garlic, thyme and coriander stem on medium heat until the onions soften and become transparent.
- Stir in crushed tomatoes and simmer for 10-15 minutes covered or until sauce thickens.*
- Stir in cooked beef for a further 5-10 minutes on low.
- Sprinkle with chopped coriander prior to serving.
- Serve over steamed rice alongside bouillon brede.
Notes
- If sauce thickens or dries out then gradually add some hot water.
Bon appétit!
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