Rougaille beef
Serves 4
| 2 | cloves garlic, finely chopped |
| 1 | piece (1 inch) fresh ginger root, peeled and finely chopped |
| 1 | tablespoon olive oil |
| 1/2 | small onion, thinly sliced |
| 1 | tablespoon dried thyme, or leaves from 2 to 3 sprigs fresh thyme |
| 1 | can (14 1/2 ounces) diced tomatoes |
| 1 | can (15 ounces) tomato sauce |
| 1 | teaspoon salt |
| Pepper, to taste | |
| 1 1/2-2 | pounds cooked beef, cut in bite-size pieces |
| 1 | tablespoon chopped parsley |
2. In a flameproof casserole over medium heat, heat the oil. Add the garlic mixture and cook, stirring frequently, for 1 to 2 minutes or until they are fragrant. Add onion and thyme; cook, stirring occasionally, for 5 minutes or until the onion just begins to color.
3. Add the diced tomatoes and cook, stirring, for 5 minutes or until most of the liquid has evaporated. Add tomato sauce, salt, and pepper, and continue cooking for 5 minutes more or until the sauce thickens.
4. Add the beef and cook, stirring often, for 3 minutes or until meat is heated through. Sprinkle with parsley. Serve hot with rice and beans. Adapted from Josiane Domenici 