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- Ingredients
- Recipe
- Oil1 tablespoon
- Rump rump, cut into small cubes400 g
- Minced Garlic Clove1 unit(s)
- Chopped small tomato1/5 unit(s)
- Hot water2/5 cup
- Knor broth1 unit(s)
- Small potato cut into cubes1 unit(s)
- Small carrot, cut into cubes1 unit(s)
- Chopped Parsley1/2 tablespoon
- In a medium pan, add the oil and heat over high heat. Add the meat and fry until browned on all sides. Add the onion and garlic, and sauté until the onion is wilted.
- Add the tomato and cook over low heat for 2 minutes, or until it starts to break down. Add the water and cook over medium heat with the pan semi-covered for approximately 20 minutes, or until the meat is completely cooked.
- Add the Knorr Carne Broth cube and stir until dissolved. Add the potato and carrot, and cook over medium heat, with the pan semi-covered, for another 15 minutes, or until the vegetables are tender.
- Remove from the heat, add the parsley and serve immediately.
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