Summary

Ingredients

• 1 kg beef goulash, from the butcher you trust
• 3 teaspoon soy sauce
• 3 teaspoons butter
• 3 teaspoons olive oil
• 3 small onion (s), cut or chopped
• 3 small chilli pepper (s), hot
• 6 clove (s) garlic, finely chopped
• 3 teaspoons flour
• 250 ml beef stock
• 250 ml red wine, strong variety, not too tannic
• 200 ml brandy
• 125 ml cream
• 8 olives, black, finely chopped
• 4 cherry tomato (s), halved
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon pepper

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Instructions

1. Trinchado is an originally Portuguese dish that found its way into South African cuisine via the former Portuguese colonies of Mozambique and Angola.
2. First drizzle the beef goulash with soy sauce and leave to marinate for 30 minutes.
3. Heat a pan with 1 teaspoon of butter and 1 teaspoon of olive oil to medium to high temperature, fry a third of the beef goulash on all sides for a maximum of 3 minutes. Then put the goulash in a bowl. Repeat the same with the rest of the goulash. Do not put too much meat in the pan at once, there must be enough space. Put everything in the bowl.
4. Then reduce the heat and cook the onions and chili peppers in the pan for about 4 minutes until soft. Add the garlic cloves and simmer for another minute. Add the flour, beef stock, red wine and brandy, reduce everything to a lower temperature until the sauce thickens, which takes about 10-15 minutes.
5. Now add the meat and let everything simmer gently for at least 20 minutes, stirring occasionally, until the meat is tender as butter. Finally add the cream, olives, cherry tomatoes and the bay leaf. Let it simmer for a few more minutes. Remove the bay leaf, then season the dish with salt and pepper, season with a little sugar if necessary.
6. Depending on your taste, the Trinchado can be decorated with fresh herbs and / or zest strips of an unsprayed lemon.
7. Baked potatoes or fresh flour rolls go well with it.