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This recipe comes from Texas. It is traditionally hot and spicy, however the degree of spiciness, can be adjusted.
The chilli plants are easy to grow, which means you can use the freshest.


800 g boneless veal (chuck or blade)
1 tablespoon Vegeta Gourmet Stock Powder
250-300 ml water
25 g corn flour
1 tablespoon worcester sauce
1 teaspoon cumin powder
1 teaspoon brown sugar
bay leaf
2 garlic cloves, crushed
50 ml vegetable oil
3 hot peppers, cleaned from seeds and sliced
1 onion, chopped
½ teaspoon cayenne pepper

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons60 min

  • 1 Cut the veal into cubes, and then cook shortly in hot oil.
  • 2 Add onion, two hot chilli peppers, bay leaf, garlic, thyme, cumin and Vegeta Gourmet Stock Powder. Mix well, and while cooking keep adding small amounts of water, just so the juices can mix.
  • 3 When the meat has nearly softened, add sugar, worcester sauce, cayenne pepper, and stir.
  • 4 Mix corn flour with the left over pepper and sprinkle over the meat.
  • 5 Mix thoroughly and pour in the water. Cook for about 10 minutes.


The amount of hot peppers added to this dish can be regulated per taste and tolerance to spiciness.


This hot and spicy meal can be served with corn bread.

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