Ingredients:

1. 1 kg cubed meat (2 cm cubes)
2. 1 medium onion finely chopped
3. 425 grams canned finely crushed tomatoes
4. 2 red chillies sliced 
   quantity to your preference
5. 1 sprig thyme
6. 2 tablespoons finely chopped parsley
7. 1 tablespoon crushed garlic
8. 1 tablespoon crushed ginger
9. salt and pepper to taste
10. 1 cup hot water
11. 3 tablespoons vegetable oil

Method: 

1. Season beef cubes with salt and pepper to taste. Mix well together.
2. 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.
3. 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.
4. 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.
5. Serve on rice with black lentils or a bouillon brêde.