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Moroccan Beef Goulash

  • Beef brisket, diced 3600 g
  • Olive Oil 120 ml
  • Onions 1000 g
  • Garlic 126.32 g
  • Rosemary, fresh 12 g
  • Kyuri 150 g
  • Cherry Tomato 51.02 g
  • Black Pepper 2 g
  • Hot Water 50 ml
  • Basil, dried 1 g
  • Peanut 60 g
  1. Moroccan Beef Goulash

    • Mix KNORR Demi Glace with 50ml water. Stir well. Set aside.
    • Heat part o olive oil, saute beef until browned, lift.
    • Heat pan, put remaining olive oil , saute onion and garlic until aroma comes out. Put in rosemarry and basil leaf, stir well.
    • Add KNORR Tomato Pronto, stir. Then put in diluted KNORR Demi Glace and black pepper. Stir.
    • Put the beef in, cook with low heater. Put in peanut when the beef par cooked.
    • Lift and serve.
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