POLOKWANE – Traditionally, a hotpot refers to several East Asian varieties of food, consisting of a simmering metal pot of stock at the center of the dining table.
While the hotpot is kept simmering, ingredients are placed into the pot and are cooked at the table.
These days, it is not just east asian varieties made in hotpots.
Ingredients
- 650g beef chuck, cubed
- 200g lamb kidneys, cleaned and quartered
- 30ml flour
- 1 x KNORR Minestrone Soup
- 60ml cooking oil
- 1 x onion, sliced
- 2 x carrots, diced
- 2 x stick celery, chopped
- 500ml water
- 200g button mushrooms, sliced
- salt and pepper (to taste)
- 15ml worcestershire sauce
- 5ml Robertsons Thyme
Method
- Coat steak and kidneys with a mixture of flour and KNORR Minestrone Soup. Reserve excess mixture.
- In a large pan, heat oil and fry steak until well browned. Remove and set aside
- Fry kidneys for 2 minutes on each side.
- Remove and set aside.
- Fry onion, carrots and celery until soft.
- Gradually pour in the water and bring to the boil.
- Add mushrooms, Worcestershire sauce and Robertsons Thyme. Season and simmer for 10 minutes.
- Return meat to pan and simmer for 50 minutes
- Mix the excess KNORR Minestrone Soup with a little water to form a smooth paste and stir into the stew. Simmer for 10 minutes and allow to thicken.
This recipe was supplied by What’s for Dinner.
