About 1kg of Rump, cubed
3 tbsp of Worchester
3 tbsp of soy sauce
Salt & Pepper
3 tablespoons Margarine
2 large Onions, chopped
3 small Hot red chili peppers, stemmed and chopped (whether you use the seeds or not depends how much of a bite you want it)
3 tsp minced garlic
3 tablespoons Flour
1tsp Cheyenne powder
2 tsp Paprika
½ Liter Beef stock
½ cup brandy
2 Bay leaves
1 tablespoon Sugar
Salt and freshly ground black pepper to taste
Marinade the cubed beef in a mixture of Worchester sauce and soy sauce. Leave it for a min of 60 mins, to being left over night in the fridge. Rinse marinade off before you brown it.
In a large saucepan, heat 1 tablespoon margarine When the margarine is melted and sizzling, add about ¼ of the beef and brown well. Remove the beef cubes from saucepan, place in a bowl and set aside. Repeat with the remainder of beef. Do not add to much beef at once to the pan as this will cause to much moisture and the beef will boil instead of fry. Once all beef is done, remove and set aside to rest.
Reduce heat and add the onions, sugar and chili and cook for about 5 minutes, or until soft.
Add the garlic and cook for another minute or so.
Add the Cheyenne powder and paprika
Add the flour over the mixture and stir around until thick
Add the stock, brandy and bay leaves. Stir until the sauce thickens and simmer for about 10 minutes.
Add the beef cubes together with any juices that may be in the bowl.
Leave to simmer for about 20 minutes or until beef is tender and cooked. Season with salt and pepper.
Now, you can use red wine instead, but we all know how much I love cooking with brandy, I was also looking for a golden colour in the sauce, and with red wine, you may need to add more sugar as it will go bitter. But each for their own.