ingredients 30 ml (2 Tbsp) cooking oil 1 kg beef goulash cubes 1 large onion, coarsely chopped 200 ml (¾ cup) Spur Steak Sauce, Spur BBQ Sauce or Spur Grill Basting 200 ml (1 sachet) Spur Tomato & Chilli Sauce 60 ml (¼ cup) Spur Peri-Peri Sauce 375 ml (1½ cup) water or beef stock 15 ml (1 Tbsp) chopped fresh thyme or 5 ml (1 tsp) dried 5 ml (1 tsp) Spur Steakhouse Seasoning 3 ml (½ tsp) Spur Seasoning Salt Freshly ground black pepper to taste 4 large carrots, peeled and thickly sliced 125 g baby marrows, thickly sliced About 15 ml (1 Tbsp) cornflour for thickening Method
Heat the oil in a heavy-based saucepan, add the beef cubes and fry until golden brown. Add the onion and sauté until soft. Add Spur Steak Sauce, Spur Tomato & Chilli Sauce, Spur Peri-Peri Sauce, water, thyme, Spur Steakhouse Seasoning and pepper. Bring to the boil, then cover and reduce heat. Simmer for about 50 minutes. Add vegetables and simmer for a further 15 minutes, until soft. Add more Spur Steak Sauce or water if necessary. Thicken the sauce with cornflour and water. Serve with rice. VARIATIONS Substitute the onion with 300 g (about 12) pickling onions. Add 4 medium potatoes, peeled and cut into chunks.