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Boerewors goulash

Indulge in your comfort craving with this hearty dish.
 
boerewors

Recipe from: 6/1/2006 12:00:00 AM
Preparation time: 20 mins
Cooking time: 30 mins
 
 

Ingredients

 
  • 30
    ml
    oil
  • 700
    g
    boerewors, cut into 5 cm lengths
  • 1
    large onion, chopped
  • 2
    garlic cloves, crushed
  • 5
    ml
    paprika (smoked, if available)
  • 5
    ml
    caraway seeds
  • 1
    fresh chilli, chopped
  • 500
    g
    tomatoes, peeled and diced
  • 1
    litre beef stock
  • 2
    medium-size potatoes, peeled and diced
  • 5
    ml
    salt
  • 5
    ml
    black pepper
  • 50
    ml
    plain yoghurt to serve
Servings: Change Serving
 
 

Method

 
Heat the oil in a large, heavy-based pot and brown the boerewors. Remove from the pot and set aside.

Sauté the onion in the same pot until soft. Add the garlic and paprika and sauté or about 1 minute.

Add the caraway seeds, chilli, tomatoes, stock and boerewors and stir well.

Bring the mixture to the boil, reduce the heat and simmer for about 20 minutes.

Add the potatoes and simmer for another 20-30 minutes or until the potatoes are soft. Season with salt and pepper.

Ladle the soup into bowls and add a scoop of plain yoghurt.

 

Read more on: beef
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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