Edam meat with mushrooms

Ingredients

1. Beef fillet: 700 gm (diced)
2. Olive oil: a tablespoon
3. Onions: 1 piece (chopped)
4. Garlic: 3 cloves (crushed)
5. Chicken broth: one and three quarters of a cup (or meat)
6. Water: a cup and a quarter
7. Tomato paste: a quarter cup
8. Mushrooms: 3 cups (chopped slices)
9. Vegetable broth: cube
10. Dried herbs: 1 teaspoon (ground)
11. Starch: 4 tsp
12. Salt: a quarter of a teaspoon
13. Black pepper: a quarter of a teaspoon
14. Cold water: 2 tbsp

How to prepare

• Stir the meat in a nonstick saucepan over medium heat, add oil, and stir until brown.
• Remove the meat from the saucepan and set it aside.
• In the same pot, add the onion and garlic and stir for 3 minutes, then add the mushrooms and stir for 5 minutes.
• Add the water, tomato paste, broth, stock cube, herbs, salt and pepper and mix well.
• Return the meat to the saucepan and leave the mixture to a boil, then reduce the heat, cover the pot and leave it for an hour until the meat is tender.
• Mix the starch with cold water in a plate, add the mixture to a saucepan, and stir until it boils for two minutes until the mixture becomes thick.
• Pour the limes into a serving dish and serve hot, along with rice or noodles to taste.