2 medium onions finely chopped
2 slices bacon chopped
1 tablespoon olive oil
1.5 kg cubed beef steak select the marbled cut
800g of pumpkin, peeled and cut into chunks
1 tablespoon sweet paprika
4 carrots peeled and sliced
2 parsnips peeled and sliced
10 grams Knorr Beef Stock Cube
1 small bunch parsley
4 medium potatoes peeled and cubed
1/2 teaspoon caraway seeds (optional)
2 bell peppers deseeded and chopped roughly
5 grams paprika or Tabasco sauce to your taste
100ml natural yoghurt
Pimento olives, to garnish
1. In a large saucepan, fry the bacon over medium heat, add onions and sauté for 10–12 minutes. Turn the heat to high and brown the meat on all sides for about 3 minutes.
2. Add the stock and simmer over low heat for 1–1½ hours or until the meat is tender. Add the pumpkin, remaining vegetables and spices. Bring back to the boil and cook for about 15 minutes more or until vegetables are cooked through but not mushy.
3. Add additional stock if necessary to cover the ingredients. Garnish with parsley to taste.
Once ready, serve with small dollops of natural yoghurt and pimento olives in the centre to create ‘monster eyeballs’.
Recipe courtesy of Knorr