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Ingredients
Veggies ... 2 medium white onions coarsely chopped 5-7 cloves garlic, depending in size finely chopped Herbs and Spices ... 2 tsp salt 1 tsp MSG (optional) 1 tsp ground black pepper 2 1/2 tsp white sugar 1 tblspn marjoram 1 tblspn parsely 1 tblspn paprika 2 tsp ground cumin 2 tbsp chilli flakes 1 Knor Beef Stock Pot 1 tblspn tomato puree/paste Meat and stuff ... 700-750g minced beef 1 pack of passatta 1 tin chopped tomatoes 2 tins red kidney beans Olive oil for cooking
Method
Fry onions in small amount of oil until softened Add chopped garlic, fry for another minute Add all herbs, spices, tomato puree/paste and knorr beef stockpot. Fry for another minute or 2, stirting continuously so the spices do not burn Add minced beef, mix with onion mixture while cooking, continue until beef browns Add tomatoes and passatta, keep stiring and mixing all ingredients Boil gently for 20 minutes over low heat, stirring regularly. Add kidney beans and boil gently for a further 20 minutes. It is now ready to serve. If blending soup, gently boil for 40 minutes straight and do not add kidney beans at this stage. Once cooked, use a stick blender, blend down a little over all parts, do not blend to liquid, need to keep some texture in the beef. Now add the kidney beans, cook for further 5 minutes or so Serve with garlic bread and optional dollop of soured cream
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