John Myers
Beef Ragout in Hearty Peanut Sauce with African Vegetables and Rice
The perfect beef ragout in hearty peanut sauce with african vegetables and rice recipe with a picture and simple step-by-step instructions.
- 0,5 Pc. Chopped onion
- 1 tbsp Olive oil
- 1 Pc. Chopped tomato
- 1 tbsp Tomato paste
- 0,5 kg Beef goulash
- 1 Pc. Chopped ginger
- 1 liter Water
- 1 Pc. Fresh ginger
- 1 Pc. Fresh cassava
- 1 Pc. Sweet potato
- 100 g Cashews
- 200 g Peanut paste
- 4 Cup Basmati rice
- 1 Pc. Butter
- 0,5 tsp Sugar brown
- Heat the olive oil in a saucepan. Fry the chopped onions, chopped ginger, chopped tomatoes and also the tomato paste briefly. Then the meat comes in. Fry everything together for another 2-3 minutes, making sure that it doesn’t burn. Deglaze with about a liter of hot water. Salt, pepper and then let it boil first.
- Put the peanut paste in a separate container, add the meat liquid or a large part of it and stir. Put the whole thing back into the pot with the meat. Set the stove to a very low temperature, add the sliced cassava and the ginger piece to the sauce and let it cook for a long time. Keep stirring the sauce. Cooking time is around 60 to 70 minutes.
- Attention: The meat should be cooked really slowly so that the taste of peanuts comes into its own and the meat is really soft.
- For the rice, put twice the amount of water (in this case 8 cups) in a saucepan and add the rice. Bring to the boil, season with salt and then simmer for another 10-15 minutes at low temperature. Drain the rice through a sieve. Add a little butter or olive oil to the rice and stir.
- Briefly fry the cashew nuts in a hot pan and mix with the rice.
- Fry the sweet potatoes in a little butter, season with a little salt and pepper and brown sugar.
- Put rice in a serving dish and arrange on the plate. Add the beef ragout, the fried sweet potato and decorate with a leaf of basil.
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