Port Elizabeth Club – June to August 2009

Dear Club Member,

Welcome to our second edition of the Port Elizabeth Club. Can you believe that we are half way through 2009 already!

Ghostconvey Club Competition Winners

Well done to Jana Coetzee from Herbie Oosthuizen Attorneys and Saras Govender from Wilke Weiss Attorneys who have each won a R250.00 gift voucher from Walmer Park!!!

Jana, below and Saras below right

• Send electronic lodgement instructions to your Deeds Office correspondents.
  
• Manage simultaneous lodgements easily through our matter-linking feature.
  
• Via the message centre, keep correspondent firms updated when matter milestones are reached.
  
• Take advantage of our matter specific communication capabilities.
  
• Lodgement, prep/on fees and registration lists are generated automatically.
  
• Document tracking can be activated once the Deeds Office barcode has been entered.

Have you heard about our Windeed Competition????

Win fabulous prizes up to the value of R3000!

How does it work?
Every month, 20 active WinDeed users will be randomly
selected to win shopping vouchers:
10 prizes of R150
5 prizes of R300
4 prizes of R500

AND

ONE GRAND PRIZE OF R1000!!!!
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If your prize winning search was made from within GhostConvey, we'll triple it!

Notes: All winners will be contacted to receive their prize and for their names to be included in a monthly e-mail. Make sure your contact details are correct - go to our Website https://register.windeed.co.za/public/Login.aspx.
Terms and conditions apply.
Questions? 08600-EVENT or support@windeed.co.za

1. 1 1/2 tablespoons olive oil
   
2. 500g stir-fry beef
   
3. 1 onion, thinly sliced
   
4. 200g button mushrooms, thickly sliced
   
5. 1 tablespoon ground paprika
   
6. 400g can condensed tomato soup
   
7. 400g can diced tomatoes
   
8. Steamed rice, chopped flat-leaf parsley leaves and light sour cream, to serve.

1. Heat 2 teaspoons oil in a large frying pan over high heat. Add half the beef. Cook, stirring often, for 3 minutes or until browned. Transfer to a plate. Repeat with oil and remaining beef.
   
2. Add remaining 2 teaspoons oil, onion and mushroom to pan. Cook for 3 minutes or until tender. Add paprika. Cook, stirring, for 1 minute. Add soup and tomatoes.
   
3. Stir until well combined. Bring to the boil.
   
4. Reduce heat to low. Return beef and any juices to pan. Simmer for 3 minutes or until warmed through. Season with salt and pepper.
   
5. Spoon rice into bowls. Spoon over goulash and sprinkle with parsley. Top with a dollop of sour cream and serve.