1 kg beef, cubed
2 onions, chopped
2 ripe tomatoes, grated
125 ml (1/2 cup) oil
250 ml (1 cup) beef stock
250 g button mushrooms
50 ml (4 tbsp) red wine
1 litre (4 cups) cream
30 ml (2 tbsp) cranberry sauce, optional
salt and pepper to taste
chopped fresh parsley as garnish
250 ml (1 cup) Spekko Long Grain Parboiled Rice
1.Combine the cubed beef, onion, tomatoes, oil and stock. Simmer for 1 hour until soft.
2.Remove the meat from the stock and place in another saucepan. (Keep stock to make soup).Â
3.Season meat with salt and pepper, add the mushrooms, red wine and cream. Simmer gently for a further 30 minutes until meat is tender and cooked through.
4.In the meantime cook the Spekko rice according to instruction on packet.
5.Serve the ragout over the Spekko rice. Garnish with parsley and cranberry sauce.