700 g minced beef
1 medium sized onion
2 garlic gloves
2 tbsp extra virgin olive oil
1 tbsp butter
1 can of tomato pulp
beef stock cube
salt, black pepper
1 tbsp chili seasoned olive oil, optional
Peel and chop onion and garlic.
Heat your cast iron pot on the stove, add (both) olive oil(s) and butter and let butter melt.
Add onion and garlic and sauté for a few minutes. Mix so they don't burn.
Add minced beef and quickly sear it. Season with salt and black pepper.
Add the can of tomato pulp and half a tomato can of water.
Throw in the beef stock cube and mix until it dissolves.
Reduce heat to low, cover the pot with a lid and leave to simmer for 1,5 to 2 hours, stirring occassionally.