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!