Beef Rougaille (Beef in spicy tomato sauce)

Ingredients:

• 1 kg cubed meat (2cm cubes)
  
• 1 medium onion finely chopped
• 425 grams canned finely crushed tomatoes + some tomato paste
• 2 red chiliies sliced (adjust quantity to your preference)
• 1 sprig thyme
• 2 tablespoons finely chopped parsley
• 1 tablespoon crushed garlic
• 1 tablespoon crushed ginger
• salt and pepper to taste
• 1 cup hot water
• 3 tablespoons vegetable oil

Method:

1. Season meat cuves with salt and pepper to taste. Mix well together.
2. In a deep saucepan over medium heat, heat up 3 tbs of vegetable oil. Add the crushed garlic, ginger, finely chopped onion and thyme sprig. Stir fry until onion becomes transparent and cooked. Add the crushed tomatoes, sliced red chillies and stir well together. COver and simmer over medium-high heat for 10-15 minutes or until the tomatoes are cooked and the sauce well blended. Stir at intervals to prevent the sauce from burning. Add some hot water if necessary to maintain the sauce in a liquid state.
3. Add the meat cubes and stir well into the tomato sauce. Add 1 cup hot water and mix well. Cover and increase heat until simmering again, then reduce to medium and simmer for 15-20 minutes or until the sauce thickens and the the meat is cooked through. Do not overcook.
4. Remove the thyme sprig. Finely chop the parsley and add to the rougaille. Mix well together. Taste and add salt and pepper if necessary.
5. Serve with rice or bread.

Tips/Alternatives:

• We used sausages as a cheaper option - lamb is also very goodto use!
• We added diced eggfruit as we had plenty of these.
• Served with savoury damper bread recipe.