Trinchado carries its Portuguese roots proudly into South African kitchens, and this version keeps that spirit alive: cubed steak in a rich, chilli-laced sauce finished with LANCEWOOD® Sour Cream, meant for tearing into rolls rather than eating neatly.
Chilli heat and the richness of LANCEWOOD® Sour Cream play off each other here, one softening the other with every bite, so the sauce never tips too far into fire or into cream. It is built for mopping up, not for restraint.
Set the pot in the middle of the table with a pile of Portuguese rolls and let people help themselves. Trinchado has always been the sort of dish eaten with your hands and shared without much ceremony.
Trinchado is a spicy Portuguese-style beef dish popular in South Africa, made from cubed steak simmered in a chilli, garlic and wine sauce. LANCEWOOD® Sour Cream is stirred in at the end to round out the heat.
Yes. Replace the red wine with an extra 250ml of beef stock and add 30ml more Worcestershire sauce to keep the sauce full-flavoured.
It uses four fresh chillies in the sauce, with extra chillies served on the side, so you can control the heat by how many you add at the table.
Portuguese rolls and chips are the classic pairing, both for eating alongside the trinchado and for mopping up the sauce.
Yes, the black olives are listed as optional in the recipe and can be left out without changing the method.
About 30 minutes, most of it spent browning the steak in batches and letting the sauce simmer until the meat is tender.
30 ml butter
30 ml oil
1 kg tenderised steak or steak of your choice, cubed
2 large onion(s), chopped
4 fresh chillies, chopped (or more to taste)
4 garlic clove(s), crushed
30 ml flour
250 ml red wine
250 ml beef stock
60 ml Worcestershire sauce
1 lemon(s), juice of half the lemon
1 bay leaf/leaves
250 ml LANCEWOOD® Sour Cream
12 black olives, pitted & halved (optional)
salt, to taste
45 ml fresh parsley, chopped
fresh chillies
extra for serving
To serve:
4 Portuguese rolls
heated
500 g frozen chips – deep fried & well drained
To serve:
Serve with extra chillies, Portuguese rolls and chips to mop up the sauce.
HINTS & TIPS:
Use 250 ml beef stock instead of red wine and add 30 ml extra Worcestershire sauce.
Discover easy, delicious recipes made with Lancewood – from quick meals to indulgent treats, perfect for every occasion.
