Ingredients: 750 grams beef, flour, salt, pepper, 3 large onions 3 garlic cloves, 1 teaspoon chili jam, 250 grams mushrooms, vinegar, 1 can diced tomatoes, 1 tin tomato puree, 2 stock cubes, 4 tablespoons sweet soy sauce, 1 tablespoon chili sauce , 1 jar peas and carrots,

Number of persons: 5

Sprinkle 750 grams diced beef with flour, salt and pepper. Bake the beef brown. Remove the meat from the pan and keep it aside. Bake in the remaining fat 3 chopped onions, 3 finely chopped garlic cloves and 1 teaspoon chili jam over low heat until the onions are soft and brown. Add 250 grams sliced ​​mushrooms and cook until mushrooms are soft. Put the beef back into the pan. Add a dash of vinegar. Stir. Add 1 can diced tomatoes, 1 tin tomato puree, 2 crumbled stock cubes, 4 tablespoons sweet soy sauce and 1 tablespoon chili sauce. Bring to the boil and then let simmer for 3 hours. Add the last 1 jar peas and carrots (drained) and heat through thoroughly. Serve with rice. Enjoy!