BEEF AND BROCCOLI PASTA
500 g goulash, cut into small pieces
2 tablespoons soya sauce
1 beef stock cube
500 ml warm water
¼ teaspoon freshly ground black pepper
2 onions, finely chopped
50 g margarine
2 small or 1 large broccoli head
½ cup cake flour
50 g margarine
salt and pepper to taste
water
Heat a black cast iron pot to very, very warm. Add the meat cubes and fry a little to seal it.
Add the soya sauce and fry for a couple of minutes, to lightly brown.
Dissolve the stock cube in the warm water and add to the meat. Cook on low heat for about 15 minutes.
Pour off about 150 ml of the thickened sauce, and set aside.
Turn off heat, but keep the pot on the plate, Add the onion and margarine, and cover.
Cook the broccoli until soft, but don’t overcook. Cut on the stems to make little trees and add to the pot with meat. Mix and cover.
Melt 50 g margarine in a saucepan. Add the flour and mix.
Add 350 ml water to the 150 ml sauce and add to the flour mix. Whisk well until smooth.
Depending on how thick you want your sauce, you can add more water if you want.
Add salt and pepper to taste.
Make the pasta of your choice.
Dish the pasta up first, then the meat and veggie and then pour the sauce over to taste.
Sprinkle some parmesan cheese over for extra flavour.
Photo: Marista Grobler
