South African Boboejie/Bobotie |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Food for Thought, Favorite Recipes of Morristown-Beard School. There are no eggs or milk in this recipe but there is butter. Serve over rice with a green salad on the side. Ingredients:
1 lb ground beef |
2 onions, chopped, divided |
6 tablespoons butter, divided |
salt, to taste |
pepper, to taste |
1 tablespoon bisto or 1 tablespoon other powdered gravy mix |
1 bay leaf |
1 cup beef stock |
3 teaspoons curry powder |
1 (8 ounce) can tomato sauce |
1 (7 ounce) can stewed tomatoes |
1 tablespoon apricot jam |
2 tablespoons vinegar |
2 tablespoons chutney |
Directions:
1. In a large saucepan, saute one one chopped onion in 3 tablespoons butter until translucent.
2. Add the ground beef, salt and pepper and saute until meat is no longer pink.
3. Add the gravy powder, bay leaf, and beef stock.
4. Braise while working on next step.
5. In another saucepan, brown remaining onion in remaining butter and then add curry, tomato sauce, stewed tomatoes, apricot jam, vinegar and chutney.
6. Merge the ingredients from the 2 pans into one saucepan and continue to cook until the sauce has reduced to a stew consistency (about 15-20 minutes).
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