Rougaille De Viande (Beef Rougaille) Recipe

Name: Rougaille De Viande (Beef Rougaille)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg cubed meat (2 cm cubes); 1 medium onion finely chopped; 425 grams canned finely crushed tomatoes; 2 red chillies sliced; quantity to your preference; 1 sprig thyme; 2 tablespoons finely chopped parsley; 1 tablespoon crushed garlic; 1 tablespoon crushed ginger; salt and pepper to taste; 1 cup hot water; 3 tablespoons vegetable oil

Servings: persons

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

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 brede.

139

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 kg cubed meat (2 cm cubes), 1 medium onion finely chopped, 425 grams canned finely crushed tomatoes, 2 red chillies sliced, and more.

Yes, Rougaille De Viande (Beef Rougaille) 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!

Rougaille De Viande (Beef Rougaille)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions