Prepare the vegetables. Dice up the onions. Cut the capsicum in half lengthways, remove the stalk, wash the seeds away, and chop. Peel and finely chop the garlic cloves.
Start cooking. Add 1tbsp of olive oil in a pan over a medium heat. Leave it for 1-2 minutes.
Add the onion and stir frequently for about 5 minutes. Cook until the onion is soft, and slightly translucent. Add in the garlic, red pepper, 1 tsp of paprika powder and 1 tsp of cumin powder. Stir well then leave it to cook for another 5 minutes, stirring occasionally.
Turn the heat up slightly, add the meat in the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
Keep stirring for at least 5 minutes until all the meat is cooked. Make sure you keep the heat on high enough for the meat to fry and become brown.
Add the tomato concasse, beef stock, fresh thyme, and a good shake of salt and pepper.
Simmer it gently. Bring it to a boil, give it a good stir, and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
Add the boiled kidney beans and cook for another 10 minutes.
Preparation (Herb Sour Cream)
In a mixing bowl, add the cream and whisk it until it is whipped. Add the lemon juice and zest, chopped parsley, and coriander. Season with salt and pepper.
U.S. Frozen Sidewinders
Deep fry the U.S. Frozen Sidewinders in a fryer at 180°C until golden brown.
Assembly note: Scoop the cooked beef and place it on the deep fried U.S. sidewinders. Add sour cream on top of the beef and garnish with green onions.
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