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Ingredients
2 tbsp cooking oil
1 onion, thinly sliced
350g boerewors, sliced
75g chestnut mushrooms, sliced
1 tsp cumin
1 tsp turmeric
2 tsp RoniB's Kitchen Extra Hot Garlic chilli paste (add more if desired)
1 tsp dried oregano
1 can chopped tomatoes
1 tbsp tomato paste
150ml beef stock
salt and pepper to taste
How to
Heat oil in a pan.
Fry the onion for about 2 minutes then add the cumin, smoked paprika and turmeric. Mix well.
Add the sliced boerewors and cook until brown.
Add RoniB's Kitchen Garlic Chilli Paste, stir.
Add the chopped tomatoes, tomato paste, beef stock and oregano. Stir well.
Cook for about 20 minutes over medium to high heat.
Season with salt and pepper.
Continue to cook until sauce is reduced and in desired consistency.
This dish was made from leftover grilled boerewors sausages after a weekend barbecue. The sauce is my usual go-to combination for pasta with the addition of some spices. Great with pasta or mashed potatoes.
Spicy Boerewors Stew
4 servings
45 mins
Main
Beef
