Ingredients
- 100g cake flour
- 4g castor sugar
- 4g salt
- ½ packet dry yeast
- 60g KNORR Beef Bouillon Paste
- 500ml water
- 2,02 litre oil
- 100 g onion
- 10g garlic
- 1kg beef mince
- 20g tomato paste
- 50ml red wine
- 200g KNORR Tomato Pronto
- 2 bayleaves
- 3g rosemary
- 5g thyme
- 100g carrots
- 1 liter KNORR Beef Bouillon (made up)
- Seasoning
Method
Vetkoek:
- Make up Beef Bouillon as per directions
- In an electric mixer place the flour, salt, sugar, 40g olive oil and dry yeast
- Switch the machine to a low speed and add little bits of Beef Bouillon to form a soft dough – Mix for 15 minutes
- Leave dough to prove until doubled in size
- Knock dough down and cut into desired shapes, leave to prove
- Heat oil to 180°C and fry the dough till golden brown on the outside, remove from the oil and place on kitchen paper.
Mince:
- In a saucepan, heat 20ml oil. Fry onion and garlic until transparent
- Add beef mince and cook until brown
- Add the tomato paste and braise till separation
- De-glaze with red wine and add KNORR Tomato pronto, bayleaf, rosemary and thyme
- Add Beef Bouillon and allow to cook for 30 minutes
- Add carrots and reduce until desired consistency
Season to taste
By Trevor Boyd
“Well balanced...excellent flavour and natural colour!”
