Beef Flavour Stock Powder, Chilli & Garlic Seasoning, Coriander Pesto, Green Onion Seasoning, Peri-Peri Coat & Cook Sauce
You will need
2 – 3 T (30 – 45 ml) canola oil
500 g lean beef mince
2 medium onions, chopped
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) flour
2 T (30 ml) Ina Paarman’s Beef Flavour Stock Powder
4 – 6 cloves of garlic, finely sliced
400 g tin cubed tomatoes
½ cup (125 ml) water
1 t (5 ml) ground cumin
1 ½ t (7.5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 T (15 ml) lemon juice
½ butternut, (about 2 cups) diced 2 cm x 2 cm
400 g tin drained butter beans
1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
4 T (½ of 125 ml pack) Ina Paarman’s Coriander Pesto
Method
Heat a large saucepan or big deep frying pan, without any oil. When the pan is hot add the oil, swirl it around and immediately add the mince. Stir-fry until crumbly.
Spoon mince out of the pan. Add the onions, pre-seasoned with Green Onion Seasoning, to the pan with a little more oil and cook until soft. Add flour, Stock Powder and garlic and stir through. Add tomatoes, water, cumin, Chilli & Garlic Seasoning and lemon juice. Return meat to the pan.
Simmer very slowly for 20 minutes. Add butternut and beans. Simmer for 15 – 20 minutes until butternut is soft. Add Peri-Peri Sauce and Coriander Pesto. Warm through. Taste for seasoning. Serve with rice and seasonal vegetables or salad sambals.
