Benny Beef Bredie
Traditional meals are yummy but what if you could get more from your meal AND turn them into something even more delicious by adding a twist with the unexpected?
Serves: 6
Time: 2 hours 20 min
Recipe by: Tumi Mogai
Ingredients:
2 tablespoon. Vegetable Oil
2 teaspoon Garlic, crushed
1,2kg Beef goulash (or shin, cubed)
1 x 50g sachet All Gold Tomato Paste
4 cups Water
1 Benny Stock Powder Sachet
2 cans x All Gold tomato and onion mix
2 teaspoon Salt
1 teaspoon Pepper
3 potatoes, cubed
4 tablespoon Mrs Ball’s chutney, original
1 tin Koo tinned peas, drained
Method:
Cover the base of a pot with the oil and sauté the garlic for 2 minutes until it is glossy.
Add the meat and brown slightly. Add the All Gold tomato paste to the meat and fry together for 2 minutes.
Add the water, Benny stock powder, All Gold tomato and onion mix, salt and peeper to the pot, cook on a medium heat (simmer) for 2 hours or until the meat is soft. After 1 hour and 30 minutes add the potato cubes to the pot.
Once the dish is cooked, stir the Mrs Balls chutney and the drained Koo peas into the pot.
Chefs Tip:Dissolve the stock powder in the warm water by mixing until the powder has dissolved.
Make sure the cubes of beef are not too small otherwise they will cook away. If you do use smaller cuts decrease the cooking time by 30 minutes.