Louisiana Hot Beef Recipe

Name: Louisiana Hot Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg Rump steak roughly diced; 50 milliliters Olive oil; 2 Onions finely diced; 4 milliliters Cloves garlic finely chopped; 1 tablespoon Tomato paste; 2 Cans crushed tomatoes; 1/2 teaspoon Sugar; 500 milliliters Beef or chicken stock; 1 Bottle Enco Hot Sauce; 2 Sticks butter; 1 pinch Himalayan sea salt; 1 pinch Black pepper; 8 Flatbreads to serve; 4 cups Cooked white rice to serve

Servings: persons

1 kg Rump steak roughly diced
50 milliliters Olive oil
2 Onions finely diced
4 milliliters Cloves garlic finely chopped
1 tablespoon Tomato paste
2 Cans crushed tomatoes
1/2 teaspoon Sugar
500 milliliters Beef or chicken stock
1 Bottle Enco Hot Sauce
2 Sticks butter
1 pinch Himalayan sea salt
1 pinch Black pepper
8 Flatbreads to serve
4 cups Cooked white rice to serve

1
Heat your skillet to medium hot, add the olive oil and sear the steak in batches until browned all over, remove from the pan and leave to one side.
2
Place the skillet back on a medium heat, add the onions and garlic and soften for around five minutes.
3
Next add the tomato paste and cook out for a couple of minutes.
4
Place seared beef and resting juices back in to the skillet along with the sugar, beef or chicken stock, crushed tomatoes and the Whole bottle of Louisiana hot sauce.
5
Turn the heat down and let the beef cook low and slow for around two hours until the beef is fork tender and wants to fall apart.
6
To finish the dish take the skillet off the heat, add all the butter and gently stir in once melted, season with salt and pepper to your liking and serve with white fluffy rice and warm flat breads.
7
To cook perfect rice, place 2 cups of rice in a saucepan, add 4 cups water or chicken stock or coconut milk, do not stir, bring to a simmer with a lid on for 6-8 minutes, take off the heat, do not remove the lid and leave to finish steam cooking itself for a further five minutes for perfect rice every time.

2134

kcal

Calories

110

Fat

162

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 kg Rump steak roughly diced, 50 milliliters Olive oil, 2 Onions finely diced, 4 milliliters Cloves garlic finely chopped, and more.

Yes, Louisiana Hot Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Louisiana Hot Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions