Lifestyle
#WFD -Rich beef & mushroom potjie
Allow to simmer with the lid on for 1 ½ to 2 hours or until the beef is tender.
POLOKWANE – Go all out this Saturday afternoon or evening with this delicious potjie.
Traditionally, the recipe includes meat, vegetables like carrots, cabbage, cauliflower or pumpkin, starches like rice or potatoes, all slow-cooked with Dutch-Malay spices.
A potjie is considered to be a traditional South African dish.
Ingredients
- 45ml sunflower oil
- 1 x large onion, peeled and chopped
- 3 x large cloves garlic, crushed
- 2 x leeks, sliced
- 1kg beef stewing steak, cubed
- 250ml red wine
- 100g tomato paste
- 4 x carrots, peeled and cubed
- 2 x punnets button mushrooms, halved
- 4 x mielies, cut into 3 pieces (each mielie)
- 5ml Robertsons Thyme
- 1 x KNORR Beef Stock Pot
- 1 x lt water
- 1 x large handful green beans, halved (topped)
- 1 x KNORR Rich Beef & Tomato Soup
Method
- Fry the onion, garlic and leeks in oil until soft
- Add the beef and fry until well browned
- Add the red wine and tomato paste, stir well then allow to simmer until reduced by almost half
- Add the carrots, mushrooms, mielies, thyme, KNORR Beef Stock Pot and water
- Do not stir your pot – allow the vegetables to sit in layers on top of the meat and allow to simmer with the lid on for 1 ½ to 2 hours or until the beef is tender
This recipe was provided by What’s for Dinner.
