Ingredients
- 480 g Beef (gravy or chunk into cubes)
- 1 tsp Caraway Seed
- 200 g Carrots (chopped)
- 1 tsp Cayenne Pepper (as per taste)
- 2 clove Garlic (finely diced)
- 100 g Green Peas
- 1 tsp Himalayan Rock Salt
- 6 tbsp Olive Oil
- 160 g Onions (sliced)
- 1.50 tbsp Paprika Powder
- 50 ml Passata
- 15 g Sour Cream (optional (add 1 carb per person if added))
- 2 whole Ultra Lite Beef Sachet
- 750 ml Water
Instructions
- 1. Heat pot over medium heat with 3 tablespoons of the olive oil.
- 2. Add the garlic and onions and cook until onions are soft and golden brown, remove onions from pot and set aside.
- 3. Heat the remaining olive oil in the pot, add the meat and brown lightly, add the onions, salt, paprika, caraway seeds, cayenne pepper and tomato sauce, cook for about 5 minutes, stirring, before adding the water and beef sachets.
- 4. Add carrots and peas, simmer gently for about 1 1/2 hours or until the meat is very tender. You can also cook in a slow cooker for 8 hours or in a pressure cooker for 30min (natural release)
- 5. Pour into bowls and serve with the optional dollop of sour cream.