Ingredients Edit

Directions Edit

  1. Wash the biltong or dried meat in hot water, and cut it into bite-sized pieces.
  2. In a large pot or Dutch oven, combine the meat with enough cold water to cover it, and cook over a low heat for twenty to thirty minutes.
  3. Add the mirepoix and beef broth and simmer for two hours.
  4. Add the onions, peanuts, and dal (lentils), mushrooms, and leek.
  5. Cook until the dal are completely disintegrated.
  6. Adjust the seasoning.
  7. Add the butter and cream.
  8. Serve.
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