Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kilogram beef or mutton shoulder
- 2 tablespoons oil
- 1 tablespoon butter
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 onions - chopped
- 6 ripe red tomatoes
- 70 gram tomato paste
- 1 teaspoon soft brown sugar
- 1/4 teaspoon chilli powder
- 1/2 teaspoon paprika
- 3 cloves crushed garlic
- 1 teaspoon mixed herbs
- 1 1/2 cups water
- 1 chicken stock cube
- 3 potatoes - peeled and diced
- 1 tablespoon potato flour (or cornflour)
Directions
Cube the meat. Heat the oil / butter mixture in a big, heavy-bottomed saucepan until the butter gets golden.
Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside.
Season the browned meat with salt and pepper.
Brown the onions in the remaining oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.
Add the prepared meat. Simmer the bredie very slowly for 2 hours.
Add the cubed potatoes and continue simmering for another 1/2 hour.
Thicken the gravy with a little potato flour mixed with water.
Category:South African Recipes
Category:Stew Recipes
Category:South African Meat Dishes