Season beef cubes with salt and
pepper to taste. Mix well together.
In a deep saucepan over medium heat,
heat up 3 tablespoons of vegetable oil. Add the crushed garlic,
ginger, finely chopped onion and thyme sprig. Stir fry until the
finely chopped onion become transparent and cooked. Add the finely
crushed tomatoes, sliced red chillies and stir well together. Cover
and simmer over medium-high heat for 10-15 minutes or until the
tomatoes are cooked and the sauce well blended. Stir at intervals to
prevent the sauce from burning. Add some hot water if necessary to
maintain the sauce in a liquid state.
Add the beef cubes and stir well into
the tomato sauce. Add 1 cup of hot water and mix well. Increase heat
to high, cover saucepan until the sauce starts simmering again. Reduce
heat to medium, cover and simmer for 15-20 minutes or until the sauce
thickens and the meat cubes are cooked. Adjust sauce continually with
hot water if necessary to maintain sauce in a liquid state. On the
other hand, if the sauce is too liquid, uncover and allow to simmer
until sauce thickens to your preference. Make sure that the beef cubes
are cooked. Do not overcook.
Remove the thyme sprig. Finely chop
the parsley (2 tablespoons) and add to the rougaille. Mix well
together. Cook for another minute. Taste the sauce and season with
salt and pepper to taste if necessary.
Serve on rice with black lentils or a
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