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
Heat the oil in a heavy-based saucepan, add the beef cubes and fry until golden brown. Add the onion and sauté until soft.
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.
Substitute the onion with 300 g (about 12) pickling onions.
Add 4 medium potatoes, peeled and cut into chunks.